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
- 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
- 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.
- In a medium-sized bowl, combine peaches, blueberries, lemon juice, sugar, and spices. Allow to macerate for at least 30 minutes.
- While the filling sits, prepare a standard pie dish with the bottom crust and preheat oven to 400 °F.
- Add salt and flour or cornstarch to the pie filling and stir well to combine. Pour into the prepared pie shell.
- 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.
- Bake at 400°F for 40 minutes. If the crust begins to darken too much add a loose layer of foil around the edges.
- Cool completely and serve with vanilla bean ice cream and Rubino Estates Moscato Sparkling Dessert Wine.