Little Ann's Peach and Blueberry Pie Recipe

Indulge in the delicious flavors of summer with this homemade peach and blueberry pie. Made with fresh peaches and juicy blueberries, this pie is bursting with sweetness. The buttery, flaky crust complements the fruity filling perfectly. Serve it warm with a scoop of vanilla ice cream for a delightful dessert. This recipe is easy to make and will become a family favorite in no time!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, cold and diced
• 1/4 cup ice water
• 5 peaches, peeled and sliced
• 1 cup blueberries
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon butter, melted
• 1 tablespoon milk
• 1 tablespoon granulated sugar

Directions

1. In a large mixing bowl, combine the all-purpose flour and salt. Cut in the cold diced butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
2. Add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In another large mixing bowl, combine the sliced peaches, blueberries, granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, and lemon juice. Stir gently until the fruit is evenly coated.
5. Take the chilled dough out of the refrigerator and roll it out on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish and press it firmly into the bottom and sides.
6. Pour the fruit filling into the pie crust, spreading it out evenly.
7. Brush the melted butter over the edges of the crust.
8. Roll out the remaining dough and cut it into strips to create a lattice pattern on top of the filling. Alternatively, you can cover the entire pie with a full crust and make slits for ventilation.
9. Brush the milk over the crust and sprinkle it with the remaining granulated sugar.
10. Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
11. Remove the pie from the oven and let it cool for at least 1 hour before serving.
12. Slice and serve the peach and blueberry pie on its own or with a scoop of vanilla ice cream for a delicious summer treat!

Interesting Facts