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Recipes Nugget Markets Signature Recipes

Peach & Blueberry Pie

Prep time
15 minutes PT15M
Cook time
55–65 minutes PT65M
Yield
6–8 servings
Difficulty
2 out of 5 on the difficulty scale
peach and blueberry pie with a slice cut Nugget Markets signature recipes

Enjoy this lovely fruit pie year-round (and save yourself some hassle) by using canned peaches. For an added zip, try topping the finished pie with whipped crème fraîche.

Ingredients

  • 2 cups canned peaches, drained, liquid reserved
  • 1 cup fresh blueberries
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 2 ounces unsalted butter
  • 1 lemon, zested
  • 3 tablespoons cornstarch
  • 2 unbaked pie crusts (9-inch diameter)
  • 1 egg, beaten

Preparation

Heat oven to 350°F.

Combine the drained peaches and blueberries in a work bowl. Add the brown sugar, cinnamon, butter, lemon zest, cornstarch and 1 cup of the reserved peach liquid to a sauce pot. Bring to a simmer until thickened and then toss with the peaches and blueberries.

Place bottom pie crust into a 9-inch pie dish. Add the filling and cover with the top crust. Crimp the edges and brush with egg wash. Make 3–4 slits in the top crust with a paring knife to vent the pie.

Bake for 50–60 minutes, until the crust is browned and filling is bubbling. Let cool a minimum of 1 hour before serving.

Images

  • peach and blueberry pie with a slice cut
  • peach and blueberry pie with a slice cut
  • peach and blueberry pie with a slice cut