Celebrating Summer with Blueberry Peach Pie

August may be coming to an end, but we're still taking time to celebrate summer! If you're looking for a recipe for the last of this year's peaches, this pie is a worthy dish. This elevated take on a delicious classic is bursting with fresh flavors and a touch of warm spice, perfect for pairing with a chilled glass of our Moscato. 

Blueberry Peach Pie

Ingredients 

• 2 unbaked pie crusts (top & bottom)
• 3 cups sliced and peeled peaches (about 4-5 medium peaches)
• 1 cup fresh blueberries
• 1 cup brown sugar
• Zest & juice of 1 meyer lemon
• 1/2 tsp ground cinnamon
• 1/4 teaspoon ground allspice
• Pinch of salt
• 1/4 cup flour or cornstarch
• Sparkling sugar

Instructions

1. Optional - blanch the peaches to make peeling easier. Simply place in boiling water for 60 seconds then plunge into an ice bath; the skin will peel off.
2.  In a medium-sized bowl, combine peaches, blueberries, lemon juice, sugar, and spices. Allow to macerate for at least 30 minutes. 
3.  While the filling sits, prepare a standard pie dish with the bottom crust and preheat oven to 400 °F.
4.  Add salt and flour or cornstarch to the pie filling and stir well to combine.  Pour into the prepared pie shell. 
5.  Top the pie with the upper crust. For a more elaborate top, feel free to create a lattice weave. Crimp the edges and top with sparkling sugar. 
6.  Bake at 400°F for 40 minutes. If the crust begins to darken too much add a loose layer of foil around the edges. 
7.  Cool completely and serve with vanilla bean ice cream and Rubino Estates Moscato Sparkling Dessert Wine. 

Is this recipe calling your name? Click the image below for a downloadable recipe card!