1. Fresh Peach Blueberry Pie

Fresh Peach Blueberry Pie

Liz Harris | Dessert, Peaches |American

Put a spin on your classic peach pie this summer with these Peach Blueberry Hand Pies! The delicious flavor of Harry & David Oregold peaches will have you hooked on this pie recipe that will quickly become a staple in your summer menu.

Nothing beats a freshly made, seasonal fruit pie in the late Summer months. The only thing better than a big fruit pie, is a mini-version of said pie. That's why we love these Peach-Blueberry Hand Pies with Thyme and Vanilla Glaze. This way, there is no need to share, you get a whole pie all to yourself! This all-butter pie crust recipe isn't hard to master, just keep the dough cold, don't overwork the ingredients, and it will turn out great! You can even add fresh thyme leaves to the dough, since thyme is an herb that plays nicely with both peaches and blueberries.

The recipe makes enough dough for about eight hand pies using a 6-inch cutter, but you can certainly use a larger or smaller cutter, free-hand some shapes, or even make a full-size pie with a double crust. The filling is very simple and not overly sweet, which allows the flavor of the Oregold Peaches to really shine. We like to finish each peach blueberry pie with a quick vanilla bean glaze and a few additional thyme leaves. But, a scoop of ice cream is always welcome too!

Fresh Peach Blueberry Pie

Prep Time: 2 hours | Cook Time: 30 minutes | Total Time: 2 hours


For the Pie Crust

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons fresh thyme leaves
  • 3/4 teaspoon salt
  • 1 cup (16 tablespoons) unsalted butter, cubed and chilled
  • About 1 cup buttermilk

For the Filling

  • 3 Oregold Peaches, peeled, pitted and sliced into wedges
  • 1 cup fresh blueberries
  • 1 tablespoon lemon juice
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt

For Assembly

  • 1 egg
  • 2 teaspoons water
  • 2-3 tablespoons turbinado sugar

For the Glaze

  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk
  • Seeds from 1 scraped vanilla bean


To Prepare the Crust

  1. To make the pie crust, combine the flour, granulated sugar, salt and thyme in a large bowl. Add the cubed butter and toss to coat the butter in the dry ingredients.
  2. Then, using your hands, work the butter into the dry ingredients by squeezing it between your fingers. Try to work quickly so the butter doesn't get too warm.
  3. Once the butter pieces are about kidney bean-sized, make a well in the center of the flour mixture.
  4. Add about 1/2 cup of the buttermilk and use a fork to incorporate the flour mixture into the buttermilk. Add more buttermilk as necessary, 1/4 cup at a time, to make sure all the flour is moistened. The dough will be a bit shaggy at this point, but shouldn't look dry.
  5. Dump the dough out onto a floured work surface and using your hands, knead and shape the dough together into a ball. Divide the dough ball in half and shape each half into a disk. Then wrap the disks with plastic wrap and chill them in your refrigerator for at least 1 hour or up to 24 hours.
  6. Line two baking sheets with parchment paper and set them aside.
  7. Remove the dough disks from your refrigerator and unwrap them. Working with one dough disk at a time, roll it out onto a well-floured work surface until it's about 1/8-inch thick. As you're rolling the dough, occasionally rotate it a quarter of a turn to ensure it's not sticking to your work surface.
  8. Once the dough is rolled out, use a 6-inch round cutter to cut out circles. Place the dough circles on one of your parchment paper lined baking sheets (it's okay to stack them). Re-shape and re-roll the scraps, continuing to cut out as many circles as possible.
  9. Repeat the same process with the second dough disk. You should get approximately 8 dough circles.
  10. Place the baking sheet with the dough circles in your refrigerator to chill for 15 minutes.

To Prepare the Pies

  1. Meanwhile, add the sliced peaches, blueberries and lemon juice to a medium bowl. In a separate bowl, combine the sugar, cornstarch, cinnamon, ginger and salt. Then sprinkle this over the fruit, tossing gently until all the fruit is well coated. Set aside.
  2. In a small bowl, beat the egg with the water.
  3. Remove the dough circles from your refrigerator and spread them out onto your two baking sheets. Place a couple tablespoons of the fruit filling slightly off-center in each of the dough circles.
  4. Brush the outer edges with some of the egg wash and then fold the dough circles over to create a half-moon shape, lightly pressing the edges together with your fingers. Then use the tines of a fork to press more firmly and seal the edges. Transfer the baking sheets to your refrigerator to chill the pies for 10-15 minutes.
  5. Pre-heat your oven to 425 degrees Fahrenheit.
  6. Remove the baking sheets from your refrigerator. Use the tines of a fork to poke a couple vents in the top of each pie. Then brush the tops of each peach blueberry pie with some of the remaining egg wash and sprinkle with the turbinado sugar.
  7. Transfer the baking sheets to your pre-heated oven and bake for 25-30 minutes, or until golden brown. Remove from the oven and allow the pies to cool slightly.
  8. While the pies cool, combine all the ingredients for the glaze in a small bowl. Drizzle the glaze over each peach blueberry pie before serving. If desired, top with a few small thyme flowers (if you have them) or additional thyme leaves. Enjoy!

Note: Pies are best when enjoyed on the day they are baked, but they can be stored in an airtight container in your refrigerator for up to 2 days and reheated before serving.

Makes: 8 hand pies.
Serves: 8 servings