Sunday Dessert – Blueberry-Peach Pie

Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

This week at the farm market we found peaches and Michigan blueberries, so our Sunday dessert was Blueberry-Peach Pie, a county fair Best of Show winner for me in 1988. The combination of these two fresh fruits is great and my daughters love this pie when I can manage to get both peaches and blueberries super-fresh. The frozen fruit just doesn’t work as well. From my 2007 post:

Blueberry-Peach Pie

  • Servings: 9-inch pie - 6-to 8 servings
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4 cups fresh peach slices (peeled)

2 Tblsp. butter

1 cup fresh blueberries

2 Tblsp. fresh lemon juice

1 cup sugar

2 Tblsp. quick tapioca

pinch salt
1 Tblsp. butter

Pastry for two-crust 9” pie (my favorite recipe is here:

1 Tblsp. milk

Preheat oven to 375 degrees F.

Saute peaches in 2 Tblsp. butter, add blueberries, lemon juice, sugar, tapioca and salt. Let stand while making crust. Place crust in 9-inch pie plate. Fill crust with fruit mixture, dot with 1 Tblsp. butter, put on top crust and flute edges. Brush top crust with milk and cut vents in top crust. Bake @ 375 degrees F for approximately 45 minutes.  Cool on a wire rack.

Also served: Corn-on-the-Cob and Balsamic Chicken and Mac Salad, found in my 2015 post:

The white balsamic vinegar makes a nice, subtle change in flavor in the salad.