Peach and Blueberry Cream Pie

Peach and Blueberry Cream Pie

Oh boy..  it has been a week.. me sick, kids sick..  I feel like I just gave the doctor all of our money!! haha.. but seriously..our poor debit card, she really got used and abused this past week!  This peach and blueberry cream pie made my week MUCH better!

Now about the FOOD!!..  I love food.  Does your mouth start watering when commercials come on and they have really yummy looking food?  ok, well mine does..  don’t tell anyone my secret, it’s a little embarrassing!!

Welllllllll  aaaaaaaaannnyway, I’ve noticed something about the way I choose the stuff I bake…  It always starts with a trip to the store.  I usually don’t have any idea what I am going to be making until I get home from the store with my loot.  So I find myself in the fresh produce isle and I just kind of grab fruit because it looks yum, or has a cool name.. seriously, that’s how I do it.  Then when I get home, I start thinking about what I am going to do with my recent purchases..  There really is no plan going in….this is probably a terrible way to go to the store, but that is my process.  Now you know…  it’s a ridiculous way, but it’s MY ridiculous way!

When I get home I grab a beautiful bunch of peaches!!! It was clear I needed to make a pie.. I had to..   it just had to be done!



I love peaches, but I also love blueberries and I had an ABUNDANCE of frozen blueberries that were basically screaming to be eaten….  so in the pie they went!  I decided to make this peach and blueberry cream pie similar to my plum custard pie, but I used some sour cream instead.  You could always use vanilla or plain Greek yogurt instead of the sour cream.









FINALLY……..  I present to you…  my Peach and Blueberry Cream Pie.



P.S. I added a crumb topping, but you DO NOT have to add this….  honestly, I had mixed feelings about it.  In conclusion, this addition is a personal preference, so do what you must. 🙂




Serves 1 slice

Peach and Blueberry Cream Pie

40 minPrep Time

50 minCook Time

1 hr, 30 Total Time

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  • 1 pie crust (home made or store bought.. no shame!)
  • 2 1/2 cups peeled sliced peaches
  • 1 cup fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup (8 ounces) sour cream
  • 2 large eggs
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 1/4 cup all purpose flour
  • For the Topping (OPTIONAL)
  • 1/2 cup all purpose flour
  • 2/3 cup packed brown sugar
  • 4 Tablespoons cubed butter (cold)
  • 2 Tablespoons chopped pecans
  • 1 teaspoon cinnamon


  1. Set your oven temp to 425 degrees F.
  2. Roll out pie crust in pie dish and crimp edges. Place pie crust and pie plate in freezer for 15 minutes and then blind bake your crust (instructions in earlier pie post). (optional)
  3. Once pie crust has cooled to room temp, add peaches and blueberries to crust.
  4. In a separate bowl, add granulated sugar, brown sugar, sour cream, eggs, vanilla and flour.
  5. Mix until just combined and pour into pie plate over the peaches and blueberries.
  6. Carefully place pie in the oven for 25 minutes.
  7. Meanwhile, in a small bowl mix four, brown sugar, pecans, and cinnamon. Use a pastry cutter or two knives to cut in the cubed butter to the topping mix.
  8. After 25 minutes, carefully remove the pie from the oven and quickly spread the topping mix onto the pie. Place foil on edges of pie crust if it browning too quickly. (this prevents burning of the pie crust). Place pie back in oven and set time for 20 minutes.
  9. Using a knife or a toothpick, insert into middle of pie. If it comes out clean the pie is finished. If not clean, cook for 5 minute intervals until the toothpick or knife come out clean.
  10. Cool on wire wrack for 2-3 hours.
  11. Serve at room temp.
  12. Refrigerate if you have any leftovers!
  13. ENJOY!! 🙂
Recipe Type: Pie


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