1. Print this Recipe! Add butter and cook over low heat until mixture thickens. Preheat oven to 425 degrees. Place the peaches and blueberries, 2 tbsp coconut sugar and chia seeds into a small saucepan over med-low heat. For the Crust: 2 1/2 cup all-purpose flour. We are fortunate to have an abundance of orchards nearby and my girls and I have been busy picking. 1 cup fresh blueberries. It’s so easy to make and you can use fresh or frozen blueberries and peaches to make it (more tips about that in a minute! For this Blueberry Peach Dump Cake, I’d use a yellow or white cake mix. That lowly can of peaches made 1.5 cups of peach pie filling. Switch up the fillings and cake mix to your liking. Once you’ve decided if you’re doing an all-butter crust pie or crumble pie it’s all about the filling. After coming home with over 10 pounds of peaches and buckets full of blueberries – I knew I had to make this Peach & Blueberry Pie. Lucky for us all – peaches & blueberries are in season now. peaches (fresh, frozen, or canned) blueberries (fresh or frozen) sugar; corn starch; For the topping: butter; almond extract; sugar; egg; salt; flour; How to Make Crustless Peach Blueberry Pie. All you do is mix together your peaches, blueberries, a bit of sugar, and some cornstarch. This will be perfect! My peach pie filling was done in minutes. Fresh peaches are always a favorite fruit at our house and this Fresh Peach and Blueberry Pie is wonderful with coffee or as a dessert with ice cream on top. makes one 9-inch pie. Homemade Peach Pie Filling In Minutes. It’s easy to mix and match. Drain juice from peaches. I can’t wait to try a chocolate version! Prepare the crust: Place the flour, sugar and salt in the bowl of a food processor; pulse the machine on and off to combine. 4 cups sliced or chopped fresh peaches (I used about 5 large peaches). Add Mix sugar, cornstarch, and nutmeg and add to juice. 2 tablespoons lemon juice add peaches and thickened juice. 2 tablespoons sugar. Line pie tin with crust. 1 teaspoon apple cider vinegar. Preparation. Cook down for about 15 minutes, until the mixture starts to resemble a jam (and most of the liquid has cooked out). If you can’t find peach pie filling, use two cans of peaches and a can of blueberry pie filling. 1 cup (2 sticks) unsalted butter, cold, cut into cubes. The filling for this pie is so easy. You can make this with all peaches and leave out the blueberries. Peach Blueberry Pie Ingredients. In a large bowl, whisk together sugar, tapioca, and salt. 3/4 teaspoon salt. 1 - 9 inch pie crust( your favorite recipe or store bought) 1 1/2 pounds peaches (about 2 - 2 1/2 cups peeled & sliced) 3/4 cup blueberries 1/2 cup sugar 3 1/2 tablespoons cornstarch 1/2 teaspoon lemon zest 1/2 teaspoon vanilla extract 3/4 teaspoon pumpkin pie spice Blueberry Peach Pie Ingredients. 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