This peach blueberry pie is a contemporary tackle a custard pie crammed with juicy, ripe peaches and blueberries, topped with the butteriest pecan streusel.
Summer time is the season for fruit desserts! You may also love this peach cobbler, thick and gooey berry pie, and my straightforward blueberry espresso cake.
As a fan of custardy desserts (I’m taking a look at you, panna cotta and espresso crème brûlée), this peach blueberry pie with a creamy custard filling must be considered one of my all-time faves. I used to bake it as a coping mechanism when my first daughter was in kindergarten. I had NO thought learn how to be a faculty mother, however at the least I had pie.
This contemporary and simple custard and fruit pie recipe has layers of taste with the creamiest texture and a buttery, crunchy pecan topping for distinction. It’s significantly irresistible, and light-weight sufficient for spring or summer season baking.
What Makes This Peach Blueberry Pie So Good
- Irresistible textures. The #1 praise I get about this pie is how scrumptious the textures are! Tender fruit, creamy custard, crumbly topping, and a flaky, buttery pie crust. It’s fairly wonderful, I gained’t lie.
- No tempering. In contrast to some custard recipes, this one doesn’t require tempering the eggs on the stovetop. Simply whisk the eggs proper into the filling, pour it into the crust, and bake!
- The proper warm-weather pie. Whereas my pumpkin pie bars and apple crumble are ready for fall, this scrumptious blueberry peach pie is ideal for spring or summer season when the substances are in season. It’s just like a fruit tart, and it makes a fantastic Easter or picnic dessert.
Reader Overview
“This pie is a dream mixture of textures with the crust, the fruit, the custard, and the topping. Overlook a slice, I would like the entire pan and a fork 🙂” – Laura
Right here’s What You’ll Want
I like to recommend getting your fingers on some juicy Georgia peaches and the freshest blueberries you will discover! I’ve included notes on the substances under to get you began. Scroll to the recipe card after the put up for the printable recipe particulars, adopted by a step-by-step overview.
- Pie Crust – You can also make a pie crust from scratch or use a store-bought crust. My straightforward home made pie crust recipe comes collectively in minutes within the blender.
- Peaches – Recent peaches, pitted, peeled, and sliced skinny. You too can use canned or frozen peaches or peach pie filling. For those who’re utilizing frozen peaches, be certain that to thaw them fully.
- Blueberries – Once more, these could be contemporary or frozen and thawed.
- Lemon Zest and Juice – Zest first, then juice your lemon. Bottled lemon juice will work in a pinch.
- Sweetened Condensed Milk – To not be confused with common condensed milk or evaporated milk, which is unsweetened. I take advantage of fat-free, however you should use whichever sweetened condensed milk you will have available.
- Eggs – To thicken the custard.
- Butter – Melted and cooled earlier than you begin.
- Streusel – Comprised of flour, brown sugar, chopped pecans, and extra butter.
Ideas for a Good Pie
- Par-bake the crust. Additionally referred to as blind-baking, this step is necessary when baking pies with notably moist fillings, just like the custard on this recipe. Par-baking includes baking the empty pie crust earlier than you add the filling, giving it a head begin. This manner, it gained’t change into soggy whereas the remainder of the pie bakes afterward.
- Save time with a store-bought crust. After all, should you’re utilizing a ready-made pie crust or a store-bought crust that doesn’t require par-baking, you possibly can skip that step and save a while.
- Combine the custard properly. I normally spend a superb 30 seconds or so beating the custard substances collectively. You need the filling well-combined and clean so it bakes evenly.
- Don’t underbake the pie. In case your pie crust is browning quicker than the pie is baking, cowl the crust with a pie protect (or foil) and proceed baking. An underbaked pie gained’t set correctly and can end up runny.
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- Pie Dish: A sturdy 9-inch pie dish is important for even baking.
- Mixing Bowls: I really like these stackable glass ones for straightforward cleanup.
- Mixer or Whisk: To whip up a clean custard base.
- Pastry Blender: Good for slicing butter into the streusel.
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Par-bake the pie crust. If utilizing home made pie dough, preheat the oven to 425ºF. Place the pie dough in a 9-inch pie dish and bake for 7 to eight minutes, or till calmly browned. Take away from oven and put aside.
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If utilizing store-bought pre-baked pie crust, don’t bake. Place the pie crust in a 9-inch pie dish.
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Prep. Preheat the oven to 350ºF.
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Add the fruit. In a bowl, mix the sliced peaches, blueberries, and lemon zest; toss to mix. Organize the fruit combination on the underside of the pie crust.
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Make the custard. In your mixer’s bowl, mix sweetened condensed milk, eggs, lemon juice, vanilla, and butter; beat till clean and mixed, about 30 seconds. Pour the custard over the fruit combination and put aside.
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Add the streusel. In a small mixing bowl, mix the flour, brown sugar, and chopped pecans; utilizing a pastry blender, lower within the butter till the combination resembles coarse crumbs. Sprinkle the streusel topping over the custard.
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Bake. Bake the pie for 55 to 60 minutes, or till a toothpick inserted within the heart comes out clear.
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Cool and serve. Take away the pie from the oven. Let cool fully for at the least 4 hours, or in a single day, earlier than slicing.
Energy: 246kcal | Carbohydrates: 25g | Protein: 3g | Fats: 14g | Saturated Fats: 6g | Ldl cholesterol: 50mg | Sodium: 144mg | Potassium: 154mg | Fiber: 1g | Sugar: 12g | Vitamin A: 410IU | Vitamin C: 4.8mg | Calcium: 21mg | Iron: 1.1mg
Dietary information is an estimate and offered as courtesy. Values could fluctuate in keeping with the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
The best way to Make Peach Blueberry Pie
For those who’re utilizing a home made pie crust, you’ll have to preheat the oven to 425ºF to pre-bake it earlier than including the pie filling. This units the crust so it holds up towards the creamy custard and avoids a soggy backside. Don’t skip this step!
- First, par-bake the pie crust. Roll out and press your pie dough right into a 9-inch pie plate. Bake in a 425ºF oven for 7-8 minutes. Then, decrease the oven temperature to 350ºF and set the crust apart when you put together the filling.
- Add the peach and blueberry filling. In the meantime, toss the peach slices and blueberries with lemon zest. Organize the fruit contained in the ready pie crust. I made a scalloped sort-of sample, however you could be as fancy or fuss-free as you’d like right here.
- Make the custard. Afterward, in a bowl, whisk the sweetened condensed milk with the eggs, lemon juice, vanilla, and melted butter. Pour the custard over the fruit filling.
- Add the streusel. In a brand new bowl, lower the softened butter into a mix of flour, sugar, and chopped pecans to make a rough crumb. Sprinkle the streusel generously over the crammed pie.
- Bake. Final however not least, bake the pie at 350ºF for 55-60 minutes, or till a toothpick comes out clear. Cool the pie fully in a single day earlier than you serve it for neat, clear slices.
Correct Storage
- Retailer coated. This custard peach and blueberry pie is okay to maintain at room temperature for a day or two. After that, hold it within the fridge for as much as 3 days. The streusel topping will soften with time, so get pleasure from these leftovers sooner fairly than later!
- Word that this pie isn’t appropriate for freezing for the reason that texture modifications when it’s thawed.
