Flaky double-crust Blueberry Peach Pie overflowing with juicy peeled peaches, fresh blueberries, warm spices, and a golden sugar crust.

Scale

All-Butter Pie Crust (recipe makes 2 crusts, 1 for bottom and 1 for top)

6 cups (around 950g) peeled chopped peaches, cut into 1-inch chunks

1 and 1/2 cups (210g) fresh blueberries

3/4 cup (150g) granulated sugar

3 Tablespoons (23g) cornstarch

2 Tablespoons (25g) all-purpose flour

3/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1 Tablespoon (15ml) fresh lemon juice

1 Tablespoon (14g) cold unsalted butter, cut into small cubes

egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

optional: coarse sugar for sprinkling on crust

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1. Preheat oven to 400°F (200°C), roll out bottom crust into a 9-inch pie plate, and chill.

2. Toss chopped peaches, blueberries, sugar, cornstarch, flour, cinnamon, allspice, and lemon juice in a large bowl.

3. Spoon fruit into chilled crust and dot evenly with cold cubed butter.

4. Top with second crust, crimp edges to seal, cut steam vents, brush with egg wash, and sprinkle with coarse sugar.

5. Bake at 400°F for 25 minutes on a rimmed sheet, reduce heat to 375°F (190°C), and bake 35 to 45 minutes more until juices bubble thickly.

6. Cool completely on a wire rack for at least 4 hours before slicing.

Peel peaches for best texture. Cool pie for 4 full hours before slicing so filling sets firmly.