"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!" — the mortician's wife
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pastry for a double-crust 9-inch pie
fresh lemon juice
margarine, cut into pieces
Great taste, easy to make!
As another review stated, I followed recipe and pie ended up soupy. Think I'll try a different recipe next time.
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!
I followed the recipe exactly, and ended up with a pie crust full of soupy peaches & blueberries, the flavor was delicious but I think something is missing, corn starch? flour? I'm going to make it again and tweek the recipe by adding some starch. Next day after refrigeration the pie took shape! I will make again and give it time to set in the refrigerator overnight
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.
Really enjoyed this recipe. I used two store bought pie crusts [cuz I was lazy] and laid the second one on top and pinched the edges together. It looked like a semi-professional job when I was done!
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Blueberry Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 159
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