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A slice of blueberry peach pie served on a white plate.
5 from 2 votes

Blueberry Peach Pie

Experience a delightful mashup of Summer fruits in this delicious blueberry peach pie. Made with a gluten free and vegan crust and topped with a oatmeal crumble topping!
Prep Time: 45 minutes
Cook Time: 55 minutes
Cooling Time: 4 hours
Total Time: 5 hours 40 minutes
Servings: 8
Calories: 475 kcal

Ingredients

For the crumble topping

For the filling

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 (64 g) Gluten Free Oats, ⅓ Cup (49 g) Gluten Free 1-to-1 Flour Blend, ⅓ Cup (70 g) 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 (85 g) Vegan Butter
  • Add the pecans and stir together. Place the crumble topping in the refrigerator while you finish preparing the pie.
    1 Cup (112 g) 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 (480 g) Peaches, ½ Cup (100 g) 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 (32 g) 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 (450 g) 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 wash
    1 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

FOR VEGAN PIE: Replace the egg wash with a vegan egg wash of 1 tablespoon maple syrup mixed with 1 tablespoon non-dairy milk.
 
STORAGE: Store leftover pie covered in the refrigerator for up to 4 days.
 
FREEZER: Once pie has cooled completely, wrap the entire pie in 2-3 layers of plastic wrap making it is completely covered.  Then wrap the pie in aluminum foil.  Store in the freezer for 3 months.  Thaw overnight in the refrigerator before serving.