NPR logo Peach-Blueberry Pie


Peach-Blueberry Pie

Peaches and honey (and blueberries) complement each other beautifully, and the fruit is so sweet you need just a little bit of honey to make this pie taste properly dessert-like. I added a pinch of xylitol in the crust instead of sugar, though you could easily do without. Hang on to this recipe for next summer.

Peach-Blueberry Pie
Nicole Spiridakis for NPR
Peach-Blueberry Pie
Nicole Spiridakis for NPR

Makes 10 servings

3 pounds ripe peaches

1 cup blueberries

2 tablespoons cornstarch

1 1/2 tablespoons all-purpose flour

2 teaspoons fresh lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup honey


2 1/2 cups all-purpose flour, plus extra for rolling

1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes

1 teaspoon salt

1/2 to 1 teaspoon xylitol or stevia, or to taste (sweetness can vary by product and brand)

4 to 6 tablespoons ice water

Combine flour, salt and sweetener in a bowl. Cut in the butter using a pastry cutter, fork or your hands. Mix and crumble together until the mixture resembles coarse meal. Add the ice water 1 tablespoon at a time, tossing and stirring with a fork until it just holds together. Wrap in plastic wrap and let rest in refrigerator at least a half-hour. Remove and let warm up a bit, about 5 minutes, before you roll it out.

Preheat oven to 425 degrees.

Peel peaches and cut into 1-inch-thick wedges.

Toss peaches with the blueberries, cornstarch, flour, lemon juice, cinnamon, salt and honey in a large bowl.

Roll out 1 piece of dough into a 12-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a half-inch overhang.

Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.

Transfer filling to pie shell. Cover pie with the top dough. Press edges together, crimp and then trim excess. Cut 2 vents in top crust with a sharp knife.

Place the pie on a baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature before serving.