If you're looking for a dessert that captures the essence of summer, look no further than this Peach Blueberry Almond Pie. This recipe combines the sweetness of peaches and the tartness of blueberries with the subtle crunch of almonds to create a dessert that is as delicious as it is beautiful. Ideal for picnics, family gatherings, or just a sweet treat to enjoy on your own, this pie is straightforward to make and even easier to enjoy.
Ingredients
For this recipe, you’ll need the following ingredients:
- 1 package of ready-to-use pie crusts (for the base and top)
- 6 large peaches, peeled, pitted, and sliced
- 1 pint of fresh blueberries
- 1⁄2 cup of granulated sugar
- 1⁄3 cup of almond flour
- 2 tablespoons of lemon juice
- 1 teaspoon of vanilla extract
- 1⁄2 teaspoon of almond extract
- 1⁄4 cup of sliced almonds
- 1 egg, beaten (for egg wash)
- 1 tablespoon of coarse sugar (optional)
Instructions
- Preheat your oven: Begin by preheating your oven to 375°F (190°C).
- Prepare the Filling:
- In a large bowl, combine peaches, blueberries, granulated sugar, almond flour, lemon juice, vanilla extract, and almond extract. Mix well until everything is evenly coated. Let this mixture sit for about 10 minutes to allow the flavors to meld and the juices to release.
- Roll out the Pie Crust:
- If you’re using store-bought pie crusts, unroll one crust into a 9-inch pie dish. If it’s homemade, roll out your dough to fit the dish.
- Fill the Pie:
- Pour the fruit mixture into the prepared pie crust, making sure to spread it out evenly. Scatter the sliced almonds over the top of the filling.
- Top the Pie:
- Roll out the second crust or another portion of dough. You can either cut it into strips for a lattice top or lay it flat over the pie. If laying flat, cut a few slits in the top to let steam escape. Brush the top crust with egg wash and sprinkle with coarse sugar if desired.
- Bake:
- Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for about 50-60 minutes, or until the crust is golden and the filling is bubbling.
- Cool:
- Allow the pie to cool for at least 2 hours before serving to ensure it sets properly. This waiting period helps prevent a soupy pie.
🥧 Note: To prevent the crust edges from getting too dark, you can cover them with aluminum foil or a pie shield during the last 20 minutes of baking.
🌿 Note: Fresh, in-season fruit will yield the best flavor, but frozen can be used if necessary; just make sure to thaw and drain them well to avoid excess moisture in the pie.
After savoring this delightful Peach Blueberry Almond Pie, you might find that the burst of flavors and the perfect balance of textures make it a recurring favorite in your dessert repertoire. Its vibrant colors and scrumptious taste will surely make it a showstopper at any gathering, or a delightful indulgence on a quiet summer evening.
Can I use a different fruit for this pie?
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Yes, you can experiment with other fruits like apples, pears, or even a mixture of berries. Just make sure to adjust the sugar content based on the fruit’s natural sweetness.
How do I prevent the pie from becoming too watery?
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Use a little cornstarch or tapioca starch with your fruit mixture; this will thicken the juices as they cook. Also, ensure your peaches are not too ripe, as they release more liquid.
Can I make this pie in advance?
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Absolutely! You can prepare the filling a day ahead and store it in the fridge. Assemble the pie just before baking or fully bake it and refrigerate until ready to serve.
