Effortless Peach-Blueberry Pie


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This is a natural low sugar dessert that is great for summer dinners and outings. When I told my family this was the dessert for our BBQ they looked at me and said "peach and blueberry"? It is a FABULOUS tasting pie. I top mine with Cool Whip free, or if I want a little extra I top it with vanilla bean ice cream.

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  • Crust:
  • 2 frozen deep dish pie shells (I use Marie Calendar)
  • Filling:
  • 5 medium peaches, peeled and sliced
  • 1 C. blueberries
  • 1 Tbs. lemon juice
  • 2 Tbs. raw sugar
  • 2 Tbs. cornstarch
  • 1/4 tsp. ground nutmeg

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Preheat oven to 400 F. In a large bowl, gently mix peaches and lemon juice to coat. Let set 2 minutes then fold in blueberries. Gently stir in all remaining filling ingredients. Spoon into deep dish crust. Top with second crust. Cut the bottom out of the second crust and lay on-top of the pie filling. You should not cover the entire filling, it will leave just enough room for steam to escape.Bake 35-45 minutes or until golden brown. After 15-20 minutes of baking, cover crust with foil to prevent excessive browning. Cool at least 1 hour before serving.

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