Peach Blueberry Pie Recipe -
Peach Blueberry Pie Recipe
  • READY IN 1 hr

Peach Blueberry Pie

Recipe by  

"This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!"

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Ingredients Edit and Save

Original recipe makes 4 9-inch pie Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
  2. Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
  3. Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2013

Perfect recipe. My hubby's new favourite pie! Can use canned peaches, but best fresh/frozen. Great tip is to turn oven off and open a crack when timer goes off. Let it cool in the oven for 1 hour before removing. Never a runny pie. Fantastic!

Most Helpful Critical Review
Sep 07, 2013

As another review stated, I followed recipe and pie ended up soupy. Think I'll try a different recipe next time.

Feb 09, 2014

Make sure that you are using quick-cooking tapioca. The pie is done when it bubbles through the slits in the top crust. Follow this rule rather than a strict baking time.

Nov 30, 2013

I made a variation of this pie and it turned out wonderful. I used flour in place of the tapioca. I also used brown sugar in place of white and added a teaspoon of almond extract. I also used a can of blueberry pie filling because that is what I had on hand. I read the reviews and found the comment tip about leaving the pie in the oven for an hour after you turn it off and it really made a huge difference. Nice firm pie and very tasty already have requests to make it again. I did a crumb topping as well.

Jul 06, 2014

Have made this pie 3 times in as many weeks. Used a little over 3 cups peaches each time - only change. Yummy delicious! Made with the Short Sweet Pastry on this site as the crust. So good. Thanks for sharing!

Jul 05, 2012

Great taste, easy to make!

Aug 02, 2014

I made this pie last night for my husband. I didn't have tapioca but after reading the other reviews I don't think that would have mattered. I substituted 2 T of cornstarch and it did not get thick at all. After looking at a peach pie recipe with the same amount of sugar, I think I will increase the cornstarch to 1/4 c. next time and that probably will do the trick. I will make it again as the taste was incredible - and I am NOT a pie eater. I had one small piece at 9 pm last night. There are only 2 pieces left - the hubby has eaten 5 pieces in about 16 hrs. - 2 for breakfast with vanilla ice cream.

Dec 18, 2014

I used frozen crust and frozen peaches & fresh blueberries. I thawed the peaches first and drained excess liquid from peaches before proceeding. Next time I will maybe try a crust from scratch - but the filling turned out really well and it was very popular.


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  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 53.1 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 412 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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