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When summer arrives, bringing with it an abundance of fresh fruits, there’s no better way to capture the season than by baking a Fresh Peach Blueberry Pie. This pie, passed down to my Mother from a dear friend who discovered it in Southern Living Magazine back in July 1994, has become a cherished recipe in my kitchen. The combination of ripe peaches and juicy blueberries, covered in a light lemony gelatin glaze and encased in a nutty almond pastry crust, makes it the perfect summer dessert.
A Recipe with a Southern Living Legacy
This recipe isn’t just any pie; it’s a legacy of summer flavors that has stood the test of time. Southern Living Magazine, known for its Southern charm and classic recipes, first introduced this gem in the mid-’90s, and it has since become a beloved treat for many. When our family first received this recipe from a friend, and from the first bite, we knew it was something special. The flavors are so well-balanced, and the presentation is stunning—a true showstopper at any gathering.
The Perfect Pairing: Peaches and Blueberries
Peaches and blueberries are the stars of this pie, and for good reason. Peaches, when picked at the peak of ripeness, are juicy, sweet, and fragrant, bringing a burst of flavor to any dish. Blueberries, on the other hand, add a lovely tartness that perfectly complements the sweetness of the peaches. Together, these fruits create a filling that’s both vibrant in color and taste. The freshness of the fruit is essential, so be sure to use the best peaches and blueberries you can find—preferably from a local farmers’ market or picked fresh from your garden.
The Almond Pastry Crust
The crust in this pie is not your typical pie crust. Made with roasted almonds, it brings a nutty richness that elevates the entire dessert. The combination of flour, sugar, salt, chopped roasted almonds, and a touch of oil and water creates a crust that’s both flavorful and tender. Unlike traditional pie crusts that can sometimes be heavy or dry, this almond crust is light and adds a delightful crunch that contrasts beautifully with the soft fruit filling.
The Magic of the Gelatin Glaze
The gelatin glaze in this pie is what ties everything together. It adds a subtle lemony flavor that enhances the natural sweetness of the fruit, and it gives the pie a beautiful, glossy finish. The glaze is made by cooking sugar, cornstarch, and water until thickened, then stirring in lemon-flavored gelatin. Once poured over the fruit, it not only holds the filling together but also infuses each bite with a refreshing citrusy note. The glaze is easy to make and sets up beautifully, ensuring that your pie slices cleanly and looks picture-perfect every time.
Serving Suggestions
One of the joys of this Fresh Peach Blueberry Pie is how versatile it is. While it’s absolutely delicious on its own, I like to serve it with a generous dollop of fresh whipped cream or a scoop of vanilla ice cream. The cool creaminess pairs perfectly with the tart-sweet fruit filling and the crunchy almond crust. For a special touch, try garnishing each slice with a sprig of fresh mint or a few extra blueberries.
Why This Pie is a Summer Must-Have
There’s something about this pie that just screams summer. It’s the kind of dessert you want to bring to a picnic, a barbecue, or a family gathering. It’s light, refreshing, and bursting with seasonal flavors. Plus, it’s a make-ahead dessert, which means you can prepare it the night before and let it chill in the refrigerator overnight. By the time you’re ready to serve, the flavors will have melded together beautifully, and the pie will be perfectly set.
Fresh Peach Blueberry Pie
Ingredients
For the Pastry Crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup chopped roasted almonds
- 1/3 cup oil
- 3-4 tablespoons water
For the Gelatin Glaze:
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1/4 cup lemon-flavored gelatin mix
For the Fruit Filling:
- 5 large ripe peaches about 4 cups sliced
- 1 cup fresh blueberries
Instructions
Prepare the Pastry Crust:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the flour, sugar, salt, and chopped roasted almonds. Stir in the oil and water until just moistened. Press the mixture into a 9-inch pie dish.
- Bake the crust for 20 minutes, then set it aside to cool.
Make the Gelatin Glaze:
- In a medium saucepan, combine the sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue to cook for 1 minute, then remove from heat.
- Stir in the lemon-flavored gelatin mix until completely dissolved. Set the glaze aside to cool slightly.
Prepare the Fruit Filling:
- Submerge the peaches in a pot of boiling water for about 1 minute, then transfer them with a slotted spoon into ice water. The skins will slip off easily. Slice the peaches and place them in a large bowl.
- Add the fresh blueberries and gently fold in the cooled gelatin glaze.
Assemble the Pie:
- Spoon the fruit filling into the prepared crust, spreading it evenly.
- Cover the pie and chill it in the refrigerator for at least 1 hour, or overnight for best results.
Serve:
- Serve the pie well-chilled with a generous dollop of fresh whipped cream or your favorite whipped topping.
A Pie That’s Always a Hit
Every time I serve this Fresh Peach Blueberry Pie, it gets rave reviews. People are always impressed by the combination of flavors and the unique almond crust. It’s the kind of dessert that people remember and ask for again and again. Whether you’re a seasoned baker or just starting out, this pie is a recipe worth adding to your collection. It’s simple enough for a weekday dessert yet special enough for a celebration.
So next time you find yourself with a basket of fresh peaches and blueberries, give this pie a try. I guarantee it will become one of your go-to summer desserts, just as it has for me. Enjoy every slice, and savor the taste of summer!
