This is an Autumn favorite of mine, especially for the using the last of the season’s peaches. Featuring baked peaches and blueberries, with a dash of cinnamon and brown sugar, this tart is equal parts sweet and warming, with just a hint of pleasant Autumn earthiness. Delicious warm or cold, this is a seasonal treat the entire family will love.
Today’s tart pairs deliciously served warm with a scoop of my vanilla bean ice cream. While store-bought ice cream works fine, I really do prefer homemade, especially since no-churn ice cream is so simply to make.
For added Fall Flare, consider pairing this with a Pumpkin Spice Caramel Latte, or a Pumpkin Spice Buttered Rum. For a super simple homemade pumpkin spice seasoning, to add the beloved flavor of fall to ‘everything.’ It couldn’t be easier!
As a prep note, don’t be intimidated by the latticing, it really is quite easy to do once you get the hang of it. Also, feel free to leave it off if you don’t want the extra fuss. It’s just for appearances after all!
Ingredient Checklist and Notes
- Peaches. The ‘meat’ of today’s tart, as well as the leading flavor.
- Blueberries. I like how these contrast with peaches, and bring a flavor all their own, but without overpowering the peaches.
- Lemon Juice. Acidity and tartness, meant to balance out the sweetness.
- Brown Sugar. I’m using dark brown sugar because it has more of that ‘molasses flavor’ that we’re looking for.
- Cinnamon. Ubiquitous and beloved. If ever a spice that ‘tastes like Autumn,’ this is the one. Cinnamon gives the pie a nice warming and earthy flavor, and just a hint of background sweetness.
- Flour. All-purpose flour is probably best for today’s tart.
Walnuts. These add a nice bit of complexity to the tart, in my opinion, both in terms of taste and texture. See below for substitutions.
- Butter. As usual, I highly recommend using unsalted butter for the purposes of today’s recipe.
- Wick’s Pie Crust. I’m using Wick’s Pie Crust, which held together great through baking, without becoming soggy or tearing. A nice bonus, the pie crust was simply delicious on its own, having a nice crisp exterior and savory interior.
- Blueberries. Any berries, really. Raspberries, cranberries, blackberries or cherries. These would all work just fine. Or even mix the berries together, there is no ‘right way’ to do this.
- Brown Sugar. Nothing works as well as real brown sugar, but there are a couple of ‘okay’ substitutes. The best substitute is a molasses mixture, made with one teaspoon of molasses and a quarter of a cup of white sugar. The next best substitute is maple syrup. Mix a teaspoon of maple syrup mixed with a quarter of a cup of white sugar. In both cases, stir until combined, and then use that in place of the brown sugar. Coconut sugar is also a decent substitute for brown sugar. Use that at a one to one ratio.
- Walnuts. Pecans are my go-to substitute for walnuts, and vice versa. Pecans substitute at a one-to-one ratio. They feature a crisp and buttery texture, whereas walnuts are a bit ‘woodier’ in terms of flavor, which I find stands out more in the mix. Almonds would also work just fine in place of walnuts.
Peach & Blueberry Pie
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- 5 – 6 medium size peaches, skin removed and sliced
- 2/3 cup of fresh blueberries
- 1 tbs. fresh lemon juice
- 1/2 cup of brown sugar
- 1/2 tsp. cinnamon
- 2 tbs. flour
- 1/3 cup walnuts, chopped
- 1 1/2 tbs. unsalted butter
- 2 sheets Wick’s Pie Crust
- Preheat Oven 350 degrees F.
- Press one pre-made pie crust into a 9½ inch tart dish.
- Using a fork, poke a few holes into the bottom of the pan.
- Place the tart dish in the oven and let bake for about 12 minutes; remove and let cool.
- Place the sliced peaches, blueberries and lemon juice into a large bowl and toss.
- In a small bowl place, the butter, brown sugar, cinnamon, flour and chopped walnuts and crumble.
- Place about ½ of the brown sugar mixture at the bottom of the cooled pie crust.
- Place the peaches and blueberries over the brown sugar mixture and top off with the rest of the brown sugar mixture.
- Using the other pre-made pie crust, gently roll out the pie crust and slice into strips and lattice the top of the tart.
- Bake for 45 minutes or until the lattice crust is slightly golden and beautiful.
- Let cool and serve with whipped cream or vanilla ice cream for a real treat.
Keywords: pie, peach pie, blueberry pie, dessert
This post has been sponsored by Wick’s Pies. All opinions expressed are my own.
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