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Peach and Blueberry Cobbler Pie

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This Peach and Blueberry Cobbler Pie is a summertime favorite combining juicy peaches, tart blueberries, and warm spices in a flaky golden crust. Whether served warm with ice cream or chilled, it captures the essence of seasonal fruit desserts.

Ingredients

  • 2 cups fresh peaches, peeled and sliced
  • 1 cup fresh blueberries
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 pre-made pie crust (9-inch)
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, mix sliced peaches, blueberries, sugar, lemon juice, vanilla extract, cornstarch, cinnamon, and salt until well combined.
  3. Roll out the pie crust and fit it into a 9-inch pie dish, pressing gently into the edges.
  4. Pour the fruit filling into the crust and dot the top with small pieces of butter.
  5. Cover with another pie crust or create a lattice top. Trim and crimp the edges to seal.
  6. Brush the top with beaten egg and sprinkle with coarse sugar. Cut a few slits in the top for steam to escape.
  7. Bake for 35–40 minutes until crust is golden and filling is bubbling. Cover edges with foil if browning too quickly.
  8. Let pie cool for at least 30 minutes before slicing to allow filling to set.

Notes

  • Add 1 tsp almond extract for a nutty flavor.
  • Substitute blueberries with raspberries or blackberries.
  • Top with drop biscuits instead of pie crust for a cobbler variation.
  • Add a pinch of nutmeg or sprinkle cinnamon sugar on crust for extra flavor.

Nutrition

Find it online: https://cookedbymaya.com/peach-and-blueberry-cobbler-pie/