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When it comes to summer pies, this mashup between peaches and blueberries is a winner. This Peach Blueberry Pie is simply put delicious. The sweet peach blueberry filling is sweetened by honey and spiced with cinnamon and nutmeg to create the perfect balance of flavor. The flaky crust is made with a gluten-free flour such as almond flour and coconut flour, a touch of sugar-free sweetener, coconut oil, egg whites, and xanthan gum which holds the pie crust together. Although it is a summer pie, you can enjoy this peach blueberry pie any time of year by using frozen peaches and blueberries. This beautifully golden, delicious peach blueberry pie will give you a taste of summer even if the sun isn't shining outside.
Can you leave peach skin on for pie?
Yes, you can leave peach skin on for pie. However, most people remove the skin as it can give the peach filling an undesirable texture and bitter taste.
How do you keep a peach pie from getting watery?
There are multiple ways you can prevent peach pie from becoming watery. For example, you can place the peaches into a bowl with sugar and let them sit for 30 minutes. The sugar will help the peaches release their liquid. Next, drain the peaches in a colander and place them into the pie crust. Alternatively, you can cook the peach pie filling to remove some moisture or use a lattice crust to allow moisture to evaporate as the pie bakes in the oven.
How do you keep the bottom crust of a peach pie from getting soggy?
To prevent the bottom crust from becoming soggy, sprinkle the pie crust with a few unseasoned breadcrumbs, cornflakes, or other cereal before adding the filling to the crust and baking the pie.
Can I substitute frozen blueberries for fresh in pie?
You can substitute frozen blueberries for fresh blueberries, but you may need to add more cornstarch, flour, or arrowroot starch to soak up the excess starch.
Prep Time
10 mins
Cook Time
50 mins
Total Time
60 mins
Serves
8 persons
Ingredients
Peach Blueberry Filling
- 1 tablespoon of Coconut Oil
- 1/2 cup Honey
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon ground Cinnamon
- 1/4 teaspoon Nutmeg
- 1/8 teaspoon of Salt
- 2 tablespoons Arrowroot Starch
- 6 Peaches, peeled, sliced
- 1 cup fresh or frozen Blueberries
Pie Crust
- Non-Stick Cooking Spray
- 1 cup Almond Flour
- 1 cup Coconut Flour
- 1 teaspoon Xanthan Gum
- 2 tablespoons Sugar-Free Sweetener
- 1/4 teaspoon Salt
- 1/2 cup Coconut Oil, melted
- 3 large Egg Whites
- 3-4 tablespoons Ice Water
Instructions
Peach Blueberry Filling
Place the coconut oil into a medium pot and set it over medium-high heat.
Add the honey, vanilla extract, cinnamon, salt, and arrowroot starch and whisk until combined. Let it cook for 2-3 minutes, constantly stirring until the mixture comes together and thickens.
Add the peaches, stir to combine, and cook them for 5-8 minutes until they soften. Remove the peach blueberry filling from the heat, pour it into a bowl, and set it aside to cool slightly.
Stir the blueberries into the peach filling and set aside while making the pie crust. Note if you are using frozen blueberries, add them to the filling just before you add it to the pie shell. Next, remove the peach blueberry filling from the heat and set it aside to cool slightly.
Pie Crust
Preheat the oven to 350 °F. Next, coat a 9-inch pie pan with non-stick cooking spray and set it aside.
Whisk the almond flour, coconut flour, xanthan gum, salt, and sugar-free sweetener in a medium bowl.
Stir in the melted coconut oil and mix until it resembles fine breadcrumbs.
Add the egg whites and three tablespoons of water and mix until a dough forms. Add the remaining tablespoon of ice water if the pie crust does not come together.
Cut the dough in half, then flatten them into circular discs. Put one disc between two sheets of parchment and roll it out until it is 1/8-inch thick.
Remove the top parchment paper from the disc and place it into the prepared pie dish.
Remove the second layer of parchment paper and add the peach blueberry filling to the pie crust.
Roll the remaining dough between 2 sheets of parchment paper like in step 5.
Add the top crust to the peach blueberry pie and cut a few slits into the pie crust using a pairing knife. Spray a fork with non-stick cooking spray and press it on the edges of the pie crust to create a design, and bake it for 20-30 minutes until golden brown.
Place the peach blueberry pie on a wire rack for 20-30 minutes.
Serve the peach blueberry pie with our peach ice cream if desired.
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