Peach Blueberry Pie

Kaci: Thesouthernrd
by Kaci: Thesouthernrd
8 slices
3 hr 50 min

Is there anything better than a fresh fruit pie in the summertime? The second I taste a warm piece of fresh fruit pie with a heaping scoop of vanilla ice cream, I am automatically transformed back to hot summer days as a kid. They are a delicious comforting dessert that never gets old.

This fresh peach and blueberry pie is no different. The juicy, sweet peaches and blueberries create a thick, sweet filling. The cinnamon brown sugar topping is the perfect crunchy, buttery addition to the sweet filling. It is an indulgent treat that should be slowly enjoyed on a warm summer night while sitting on a porch with friends and family.

Peach blueberry pie and summer time a dessert form.

Colorful, fresh peaches and blueberries make for a delicious and gorgeous pie.

Simply mix all of the filling ingredients together in a bowl and the crumble ingredients in a separate bowl before assembling the pie.

The brown sugar and flour help to create a thick, sturdy filling for the pie.

The crumble adds an extra layer of flavor and texture.

Enjoy this pie by itself hot or cold or warmed up with a huge scoop of vanilla ice cream for a special treat.

Recipe details
  • 8  slices
  • Prep time: 3 Hours Cook time: 50 Minutes Total time: 3 hr 50 min
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For the peach/blueberry pie filling
  • 1 frozen deep dish pie crust
  • 4-5 cups fresh sliced peaches (skin removed)
  • 1/2 cup fresh blueberries
  • 1/3 cup brown sugar
  • 1/3 cup flour
  • 1/4 teaspoon cinnamon
For the crumble
  • 1/2 cup light brown sugar
  • 1/3 cup butter, melted and slightly cooled
  • 1 tsp ground cinnamon
  • 3/4 cup all purpose flour
For the pie crust
Preheat oven to 400 degrees F
Take pie crust out of freezer and allow to thaw for 10-20 minutes
For the peach/blueberry pie filling
Mix the peaches, blueberries, brown sugar, flour, and cinnamon together in a large bowl.
Pour into thawed pie crust
For the crumble
Mix the brown sugar, flour, and cinnamon together in a small bowl. Pour in butter and stir until large crumbly dough forms.
Sprinkle over peaches, blueberry filling.
Baking the Pie
Place the pie on a cookie sheet and bake at 400 degrees for 20 minutes.
Turn temperature down to 375 degrees and bake for an additional 30 minutes or until pie juices are bubbly and edges are slightly brown.
Allow to cool for 3 hours before serving.
  • Serve with vanilla ice cream if desired.
  • Cover pie leftovers tightly and store in the refrigerator for up to 5 days.