Deep-dish blueberry and peach pie

Deep-dish blueberry and peach pie
  • Serves icon Serves 6-8
  • Time icon Hands-on time 30 min, plus chilling/resting. Oven time 50 min

Rustle up an American-style deep-dish blueberry and peach pie. Crisp pastry and a rich, fruity filling… What more can you ask for in a dessert?

Discover more delicious ways to cook and serve blueberries and peaches in our summer fruit recipes collection.

Nutrition: Per serving (for 8)

Calories
590kcals
Fat
25.4g (15.3g saturated)
Protein
7.1g
Carbohydrates
81.6g (39.8g sugars)
Fibre
3.8g
Salt
0.7g
Calories
590kcals
Fat
25.4g (15.3g saturated)
Protein
7.1g
Carbohydrates
81.6g (39.8g sugars)
Fibre
3.8g
Salt
0.7g

Ingredients

  • 350g plain flour, plus extra to dust
  • 1 tsp fine sea salt
  • 225g cold unsalted butter, cut into cubes
  • 50g icing sugar
  • 1 medium free-range egg yolk, plus 1 whole egg, lightly beaten, to glaze
  • 1 tbsp lemon juice
  • 2 tbsp demerara sugar
  • Whipped cream or vanilla ice cream to serve

For the filling

  • 500g blueberries
  • 5 tbsp cornflour
  • Finely grated zest and juice 2 lemons
  • 3 peaches or nectarines, stoned and cut into wedges
  • 160g golden caster sugar

You’ll also need

  • Deep 23cm pie dish

Method

  1. First make the pastry. Put the flour and salt in a large bowl, then add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs (you could also do this part in a food processor). Stir in the icing sugar. Whisk the egg yolk with 2 tbsp ice-cold water and the lemon juice. Quickly stir this into the flour mixture with a table knife. If it seems a little dry, add a little more ice-cold water (the dough will come together when lightly kneaded so don’t add too much water as this will leave you with a tough pastry). Bring the dough together with your hands, turn out onto the worktop and knead very briefly to avoid overworking the pastry. Pull off a third of the dough, form both pieces into discs, then wrap well and chill for 2 hours (see Make Ahead).
  2. Meanwhile, toss all the ingredients for the filling in a large bowl, then set aside for 30 minutes. Once the pastry has chilled, roll the larger piece of dough on a lightly dusted worktop into a roughly 30cm circle. Use this to line the pie dish, leaving some overhang. Fill with the blueberry filling. Roll out the remaining pastry to the same size as your dish, cut out 8 strips, then arrange in a lattice on top of the filling (see Know How). Press around the edges of the pie to join the lattice strips to the base, then trim any overhang and crimp the edges.
  3. Heat the oven to 170°C fan/gas 5, putting a baking sheet in the oven as you do so to warm up (see Know How). Brush the pastry with the beaten egg, then sprinkle with the demerara sugar. Chill in the freezer for 10 minutes (or in the fridge for 20-30 minutes), then transfer the pie directly onto the hot baking sheet in the oven and bake for 50 minutes or until the pastry is golden brown. Leave the pie to sit for 15 minutes or so, then serve with whipped cream or vanilla ice cream.

delicious. tips

  1. Don’t waste it: Lightly whisk the unused egg white, then freeze to use in a meringue

  2. Make the pastry, wrap well and store in the fridge for up to 2 days or in the freezer for up to 3 months. Defrost before rolling. Because the filling is quite wet, the pie is best baked soon after filling, but the cooked pie will keep chilled for 2-3 days

  3. Learn how to make a lattice pie topping.

Recipe By

Esther Clark

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