Homemade Blueberry Peach Pie features a perfectly crisp and flaky crust with a thick, fresh, and summery luscious filling. Tons of tips for preventing watery soggy fruit pies inside!
Pour the mixture back over the fruit. Add in the cornstarch, lemon juice, cinnamon, and salt and toss to combine. Set aside.
Reduce heat to 375°F and continue baking for another 45 to 55 minutes, or until the edges are deeply brown and the filling is bubbling. If the edges become too dark, use a pie shield or foil to protect them from the heat. Glass and ceramic pie pans will take longer to bake than metal.
Cool completely before serving. Store leftovers wrapped in foil for up to 1 day at room temperature. Or store covered in the fridge for up to 5 days. Reheat in a 325°F for 5 to 10 minutes.
You can add 1/4 cup more sugar if your fruit isn’t ripe and sweet enough.
Peach Blueberry Pie https://handletheheat.com/blueberry-peach-pie/ August 6, 2020