Peach-Blueberry Pie

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This pie was great, but I did make a couple changes. First- I didn't have peaches so I used strawberries, it was a great substitute depending on the season, or what is in your freezer. Second- because my berries were frozen I increased the cornstarch to 3 TB. to give it additional help with thickening. Third- I added 3-4 TB. of strawberry jam, this also helped thicken the filling because of the pectin. Last- I went with a latice top instead of the full crust topping, this helped the pie "breath" and didn't trap the steam inside. It came out great and I don't think it will be in our fridge for too long.

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I added some cinnamon and grated some fresh nutmeg into the pie, also a pinch of salt. 3Tbsp Cornstarch worked perfect for me. Also I used the leftover egg white instead of a whole new egg on top of the pie (why waste? and sprinkled on some sugar and cinnamon just for good measure.
My boyfriend suggested that next time I could use milk instead of ice water for a richer flavor in the crust, but this was the best pie crust I've ever made hands down!

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Fabulous sweet & sour contrast. This wil be my new peach pie.

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This was my first pie and it was fabulous!. I used white peaches and peeled them and let the fruit mixture sit in the fridge while I rolled out the dough. Definitely make more crust than the recipe calls for; I didn't have enough to cover the top but made a lattice top instead. The blueberries/peaches/lemon combo was really refreshing.

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This pie was made for my husband for his birthday and he went wild for it. The filling wasn't too sweet but was quite juicy (so were the peaches. After reading the other reviews about how runny the filling was I decided to use one of my grandmother's tricks. Instead of adding flour to the filling I used a scant 1/4 cup of tapioca and boy did it work! The filling was soft but not runny and everyone raved about it. I've made it several times since then (as peaches are in season and I hope to never lose the receipe.

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My family and I loved this pie. I followed the suggestions of others and used more flour (I didn't have cornstarch than the recipe called for. I cheated because I used a frozen deep dish pie crust and covered it with a refrigerated rolled crust that I added a sprinkle of sugar over the glaze. I also used nectarines because they were a lot cheaper than the peaches. I added cinnimon and a little brown sugar. My husband and daughter couldn't stop eating it.

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Simple & delicious. My guests loved it!

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Made the crust and pie from the recipe, adding some extra corn starch as other reviewers suggested and it was simply delicious. The crust was flaky and buttery and the sweet peaches served as a great conuterpoint to the tart blueberries. Served thsi to some dinner guests and received rave reviews.

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I made this with peaches that were rather dry, so I added some brown sugar with the white, about 1/4 cup. Also, a small amount of cinnamon. I had a little trouble rolling out the crust. It stuck to my granite counter even though it was well floured. I had to piece the bottom crust together. I made a glaze with peach juice and peach jam and 2 T runm, reduced it to a syrup and brushed it over the bottom crust to hold it togethe. The top crust rolled out much better (because it was colder? but barely covered the pie. I used a 9" deep dish pie plate. I think the dough needs more flour, or else make 1 1/2 times the recipe. Anyway, the results were fabulous and it held together nicely when cut. I also took the suggestion of other reviewers and added 3 T. cornstarch. Consistency was perfect. Do make this!!

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Without the ice cream I did not feel guilty eating 2 slices. I love to bake and this recipe will go into my cook box.