I really love a fruit pie mashup and this homemade blueberry peach pie is no exception! I first made this pie back in 2018 and shared it on Instagram and then I never got around to posting it to the blog until now. Once you have a taste, you will know I owe you an apology because you could have been eating this delicious pie for years!
Fresh peaches and juicy blueberries meld together in this amazing pie recipe to form a not-to-sweet fruit filling that is perfect for Summer! Add my favorite pie crust recipe, an oatmeal crumble topping and a big scoop of vanilla ice cream to create a gluten free dessert you'll want to make again and again!
If you're looking for more blueberry pie recipes, you simply must try my strawberry blueberry pie or this awesome apple blueberry pie!
Jump to:
Want to save this recipe?
Enter your email below and we will send it straight to your inbox!
You will also be added to our weekly email list.
Ingredient Notes
- Fresh Peaches - Your favorite variety of fresh, ripe peaches will work great in this pie. I like to peel mine, but you can leave the peels on if you prefer. Make sure to remove the pits. I don't recommend using canned peaches for this recipe because they will become too soft, but if you'd prefer to use peach pie filling you can skip the first cooking steps to save time!
- Blueberries - Since peaches and blueberries are in season at the same time of year it makes sense to use fresh blueberries here. I believe frozen would work just fine too, although it's fairly easy to get fresh blueberries year round in the grocery store.
- Sugar - White sugar helps the fruit release their juices as well as sweetening the pie filling.
- Cornstarch - A little starch is added to make the fruit juice gel during baking. This is how you avoid a runny pie filling. If you don't use cornstarch, arrowroot powder or tapioca starch are both suitable replacements.
- Vanilla Extract & Lemon Juice - Both of these are added to the pie filling to enhance the flavors of the fruit.
- Salt - Just a small bit of salt helps to balance the sweet flavors.
- Cinnamon - Ground cinnamon pairs well with both peaches and blueberries and helps to keep the pie filling from tasting flat.
- Gluten Free Pie Crust - You can use my recipe for a homemade gluten free pie crust or buy one at the store. I've topped this pie with an oatmeal crumble topping, but if you prefer a top crust that will work too!
For the crumble topping you will need: gluten free oats, gluten free flour, light brown sugar, cinnamon, salt, vegan butter and pecans.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Replace the vegan butter in the crumble topping with unsalted butter in the same measure.
- Make it Vegan / Egg Free - The pie filling, pie crust and crumble topping are all vegan as written. Omit the egg wash on the pie crust or use a vegan egg wash.
- Make it Corn Free - Replace cornstarch with arrowroot powder or tapioca starch in the same measure.
How to make a Blueberry Peach Pie
This blueberry peach pie is very easy to put together. I like to pre-cook my peaches to help the juices to thicken before baking. If you're using the crumble topping, prepare it first and store it in the refrigerator until it's time to add it to the pie.
STEP 1: Combine sugar and peach slices in a saucepan and cook over medium heat for about 10 minutes, until a good amount of juice has released from the fruit.
STEP 2: Add the cornstarch to the peaches and stir well so no lumps are left. Continue to cook until the peach mixture thickens. Remove from heat and cool for 30 minutes.
STEP 3: Transfer the cooled peaches to a large bowl. Add the blueberries, vanilla, lemon juice, cinnamon and salt.
STEP 4: Stir the pie filling together until it's well mixed.
STEP 5: If you're using an egg wash, apply it to the bottom crust before adding the fruit filling. Transfer the blueberry peach pie filling to your unbaked pie shell.
STEP 6: Sprinkle the crumble topping on top of the pie filling and bake. If you prefer, you can use a top pie crust in place of the crumble topping.
Baking Tip
Place your pie tin on a baking sheet before putting it in the oven to prevent messy oven spills.
Storage
Wrap leftover pie in plastic wrap or aluminum foil. You can store at room temperature for about 2 days. For longer storage, keep in the refrigerator for up to 4 days.
This pie will also freeze well. Wrap in several layers of plastic wrap then cover in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350F oven until warmed in the center.
Other pie recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Blueberry Peach Pie
Ingredients
For the crumble topping
- ¾ Cup Gluten Free Oats
- ⅓ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ⅓ Cup Light Brown Sugar
- ¼ teaspoon Cinnamon
- ¼ teaspoon Salt
- 6 Tablespoons Vegan Butter cold & cut into cubes
- 1 Cup Pecans roughly chopped
For the filling
- 3 Cups Peaches pits removed and sliced ¼" thick
- ½ Cup Sugar
- ¼ Cup Cornstarch
- 3 Cups Fresh Blueberries
- 1 teaspoon Vanilla
- 1 teaspoon Lemon Juice
- ¼ teaspoon Cinnamon
- ¼ teaspoon Salt
- 1 Gluten Free Pie Crust
Egg Wash
- 1 Egg lightly beaten
- 1 Tablespoon Water
- pinch Salt
Instructions
Prepare the crumble topping
- Combine the oats, gluten free flour, brown sugar, cinnamon and salt in a mixing bowl. Stir well.¾ Cup Gluten Free Oats, ⅓ Cup Gluten Free 1-to-1 Flour Blend, ⅓ Cup Light Brown Sugar, ¼ teaspoon Cinnamon, ¼ teaspoon Salt
- Add the cold butter cubes and work them into the dry ingredients with a fork. Mix until it has large crumbles.6 Tablespoons Vegan Butter
- Add the pecans and stir together. Place the crumble topping in the refrigerator while you finish preparing the pie.1 Cup Pecans
For the pie filling
- Add the sliced peaches and sugar to a saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until a good amount of juices have been released from the fruit.3 Cups Peaches, ½ Cup Sugar
- Add the cornstarch and stir well to break up any clumps. Continue cooking and stirring continuously until the mixture thickens, it will be 2-3 minutes.¼ Cup Cornstarch
- Remove the pot from heat and set aside to cool for 30 minutes.
- Preheat the oven to 400 °F (204 °C).
- Transfer the cooked peaches to a large mixing bowl. Add the blueberries, vanilla, lemon juice, cinnamon and salt. Stir together.3 Cups Fresh Blueberries, 1 teaspoon Vanilla, 1 teaspoon Lemon Juice, ¼ teaspoon Cinnamon, ¼ teaspoon Salt
Assemble the pie
- If using an egg wash, combine the egg, water and pinch of salt in a small dish and beat well. Brush on the edges of the pie crust before filling. *See note below for vegan egg wash1 Egg, 1 Tablespoon Water, pinch Salt
- Pour the pie filling into your prepared pie crust.1 Gluten Free Pie Crust
- Sprinkle the crumble topping over the pie filling.
- Place the pie pan on a baking dish and bake on the bottom rack of the preheated oven for 15 minutes. After 15 minutes, reduce the temperature to 375 °F (191 °C) and bake for an additional 40 minutes. When the pie is done, the crust should be golden brown and the fruit filling should be bubbling. If the top begins to brown too much, loosely cover with aluminum foil.
- Remove the pie from the oven and set aside to cool for at least 4 hours before slicing.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Leave a Comment