I have been incredibly busy recently with finals and tests and a mountain of projects at school, so I’m sorry I haven’t been able to share as many recipes with you recently as I have liked! But, I have a great new one that will make up for my time off. Pop Pop’s Blueberry Peach Pie!
Last weekend, I went to Florida to visit my grandpa for a long weekend, and I had the loveliest time. We spent the days swimming on the beach and catching up, and it was so relaxing and great to see him. On top of being an overall wonderful grandpa, my grandfather is also an amazing cook and baker!
When we needed a dessert to go with our dinner one evening, I made this blueberry peach pie with fresh Florida fruit, and with Pop Pop’s priceless wisdom! He told me that putting a bit of vinegar in your pie crust makes it fluffier, so feel free to add that into your recipe.
This pie is perfect for a warm summer evening, and is best when eaten with your family! Happy summer from Juliet’s Sweets, and enjoy the pie!
Pop Pop’s Blueberry Peach Pie
Prep time: 20 minutes
Cook time: 1 hour
Yield: One Blueberry Peach Pie, One Pie Crust, and Streusel Topping
For the pie
- 3 cups fresh blueberries
- 2 cups fresh peaches, blanched, skinned, and pitted
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons cornstarch
- 3/4 cups sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
For the streusel topping
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 4 tablespoons cold butter
For the pie crust
- find the recipe on this post!
- After making your pie crust from this recipe, preheat your oven to 375*F and in a large bowl, combine the peaches and blueberries with the lemon juice and cornstarch, and mix to combine.
- In a separate bowl, combine the sugar, cinnamon, and nutmeg with a whisk until there are no streaks.
- Sprinkle the dry ingredients over the fruit mixture, and gently toss to coat the fruit.
- Roll the pie crust out into your pie dish, and gently prick it in 5- different spots with the tines of a fork. Crimp the edges with your fingers, if desired.
- Pour the fruit mixture into the pie crust, and distribute it evenly in the crust.
- Combine the flour, sugar, brown sugar, and cinnamon in a medium bowl until there are no streaks, and then cut in the cold butter, working it into the mixture with your hands until it has a few pea-sized balls of streusel in a generally even mixture.
- Sprinkle the topping evenly over the pie, and bake it for one hour, or until the edges are browned and bubbling! Wait a little while for it to cool before serving, and enjoy!