Our Shortcut Peach Blueberry Pie Recipe Is a Slice of Pure Summer Delight
When fruits like peaches and blueberries are in season, I love turning them into a delicious pie. This recipe for Peach Blueberry Pie fits the bill as it uses these fruits, along with ingredients like sugar and vanilla, to create a sweet and slightly tart filling. Also, instant tapioca pearls are incorporated into the filling so it thickens during the baking process. The fruity filling is encased in a flaky and buttery crust that preps easily thanks to pie crust mix. Once baked and cooled, this pie is yummy on its own or served alongside ice cream or whipped cream.
This pie recipe can be customized to accommodate any fruit you have on hand. Substitute stone fruits like peaches, plums or apricots for peaches; or use raspberries or blackberries in place of blueberries. Yum!
Hungry for more pie recipes? Whip up this Shortcut Rhubarb Pie or a No-Bake Coconut Cream Pie.
Yields
Total Time
Prep Time
Ingredients
- 1 pkg. (11 oz.) piecrust mix
- 3 1/2 lbs. peaches, peeled, pitted, cut into 1/2” wedges
- 1 cup blueberries
- 2/3 cup + 2 tsp. sugar
- 1/4 cup instant tapioca
- 1/4 cup peach preserves
- 1 Tbs. vanilla extract
- 1 egg, beaten
Instructions
PrintPlace baking sheet on center oven rack; heat to 375°F. Coat 9” pie pan with cooking spray. Prepare crust mix according to package directions for 2-crust pie. Shape into 2 disks. On floured surface, roll one disk into 12” round. Fit into pan. Chill. Roll remaining dough into 11” round; transfer to baking sheet. Cover; chill.
Mix peaches, berries, 2/3 cup sugar, tapioca, preserves and vanilla. Let stand 15 min.; spoon into pie shell. Top with remaining dough. Press edges; trim. Brush with egg; sprinkle with 2 tsp . sugar. Cut vents in top. Bake on baking sheet until golden, 1 hr., 30 min.
Nutrition
- Calories: 277 kcal
- Fat: 9 gram
- Saturated Fat: 2 gram
- Protein: 4 gram
- Carbohydrate: 47 gram
- Fiber: 3 gram
- Cholesterol: 15 mg
- Sugar: 27 gram
- Sodium: 202 mg
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