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Peach and Blueberry Pie

8 servings



Nutritional Facts Per Serving

3.3 g
48.7 g
2.6 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 321
  • Fat 13.2 g
    • Saturated   4.2 g
    • + Trans 
  • Cholesterol 24 mg
  • Sodium   255 mg
  • Carbohydrate 48.7 g
    • Fibre   2.6 g
    • Sugars  
  • Protein 3.3 g
    • Vitamin A 5 %
    • Vitamin C 10 %
    • Calcium 2 %
    • Iron 8 %


Combine the peaches, blueberries, 1/2 cup sugar, cornstarch and spices in a bowl. Brush the outer edge of the bottom pie shell with egg-wash. Spoon the filling into the pie shell. Set on top crust and crimp the edges to seal.. Brush top with egg wash and sprinkle with 2 Tbsp. sugar. Cut a small vent in the centre to allow the steam to escape. Refrigerate pie 30 minutes. Preheat oven to 450 degrees F. Bake pie 10 minutes. Reduce heat to 350 degrees F and bake pie until golden brown, about 40-45 minutes more.

Note: To peel the peaches, cut a small star into the blossom end of each peach. Plunge into boiling water 1-2 minutes. Remove and place into ice-cold water. At this point the skins should easily slide off.

Serving Suggestions

Serve this delicious pie with sweetened, whipped cream, brown sugar-sweetened sour cream or vanilla ice cream.

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