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Blueberry Peach Pie Recipe

Aug 3, 2021

Blueberry peach pie

made at mangia bakery

 

Ingredients

  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 3 cups sliced peeled fresh peaches
  • 1 cup fresh or frozen unsweetened blueberries
  • Dough for double-crust pie
  • 1 tablespoon butter
  • 1 tablespoon 2% milk
  • Cinnamon sugar

Directions

  • In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat.
  • Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter.
  • Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar.
  • Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
Enjoy! 

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