Peach & Blueberry Pie

5 from 1 reviews


Units Scale
  • 56 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

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