Sweet summer peaches and blueberries shine in this peach-blueberry pie recipe. While they can't compete with fresh fruit, thawed frozen peaches and blueberries can be used in a pinch. Just be sure to add more cornstarch (up to double the amount if you're using all frozen fruit) to soak up the extra liquid. Source: EatingWell.com, April 2020

Pam Lolley
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse all-purpose flour, whole-wheat flour, 3 teaspoons sugar and 1/4 teaspoon salt in a food processor until combined, 3 to 4 pulses. Add butter and oil; pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add 4 tablespoons ice water; pulse, adding up to 2 tablespoons more ice water as needed, 1 tablespoon at a time, until the dough begins to clump together. Turn the dough out onto a lightly floured work surface, and shape into 2 (6-inch) disks. Wrap in plastic wrap; refrigerate for at least 1 hour.

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  • Preheat oven to 425 degrees F. Whisk cornstarch, cinnamon, 1/2 cup sugar and the remaining 1/4 teaspoon salt in a large bowl until combined. Add peaches, blueberries and vanilla; stir until evenly coated.

  • Unwrap 1 dough disk on a lightly floured surface; roll out into a 12-inch circle and fit into a 9-inch pie plate. Spoon the fruit filling into the prepared crust. Unwrap the remaining dough disk; roll out into a 12-inch circle and place over the filling. Fold the dough edges under, seal and crimp. Cut 4 or 5 slits on top of pie for steam to escape.

  • Brush egg white-water mixture over the top of the pie (you may have some left over). Sprinkle evenly with the remaining 1 teaspoon sugar. Place the pie on a rimmed baking sheet lined with parchment paper.

  • Bake for 30 minutes, shielding the edges of the crust with foil after 20 minutes. Reduce oven temperature to 375 degrees F; continue baking until golden and bubbly, 30 to 35 minutes. Transfer the pie to a wire rack; let cool for 2 hours before serving.

Tips

To make ahead: Prepare pastry dough (Step 1) and refrigerate for up to 2 days. The finished pie may be stored, covered, at room temperature for up to 2 days.

Nutrition Facts

277 calories; 11.1 g total fat; 4 g saturated fat; 15 mg cholesterol; 104 mg sodium. 226 mg potassium; 42.4 g carbohydrates; 3.3 g fiber; 19 g sugar; 4.2 g protein; 443 IU vitamin a iu; 7 mg vitamin c; 55 mcg folate; 15 mg calcium; 1 mg iron; 26 mg magnesium; 10 g added sugar;