Peach-Infused Blueberry Pie
A recent trip to Portland, ME, reminded me how special wild blueberries can be. While I didn’t get a chance to try an authentic Maine dessert, it inspired me to make this Peach-Infused Blueberry Pie, a familiar favorite with a little twist.
The blueberries are macerated overnight with peach nectar, lemon, and a touch of cinnamon to enhance their natural sweetness. This extra step ensures that every bite is juicy, flavorful, and perfectly balanced with just a hint of citrus.
For the filling, you can choose whether to add a thickener. Some prefer a looser, syrupy pie, while others like a sturdier filling that holds its shape. I’ve opted for a small amount of flour or cornstarch, which keeps the pie sliceable while letting the blueberries shine.
The pie crust can be traditional or latticed, giving you the freedom to make it visually stunning. Top with small cubes of butter before baking to prevent spillage and add richness. Serve warm with whipped mascarpone or ice cream for a dessert that feels like summer in every bite.
Whether you’re a blueberry lover, a pie enthusiast, or just looking for a show-stopping dessert, this pie is approachable, flavorful, and a little playful with the peach infusion.
Maine-Inspired Blueberry Pie with Peach Nectar
A summer blueberry pie inspired by Maine’s famous wild blueberries. Fresh berries are macerated with peach nectar, lemon, and warm cinnamon, then baked in a golden lattice crust for a bright, jammy filling with balanced sweetness and depth.
Ingredients
- 1 lb fresh blueberries
- ½ cup coconut sugar
- ½ cup cane sugar (adjust to taste)
- 1 tbsp lemon zest
- 1 tsp lemon juice
- 1 tsp vanilla extract
- ½ tsp salt
- 5–6 fresh mint leaves
- ⅓ cup peach nectar
- 1 tsp cinnamon
- 2–3 cinnamon sticks
- 2 tbsp butter
- 2 pie crusts, room temperature
- 1 egg + 1 tbsp coconut cream (egg wash)
- ½ cup flour or ¼ cup cornstarch/potato starch/arrowroot
- Small cubes of butter (for topping)
- Turbinado sugar (for topping)
- Mascarpone cream or ice cream, for serving
Instructions
- In a large bowl, combine the blueberries, peach nectar, lemon juice and zest, sugars, cinnamon, cinnamon sticks, mint leaves, and salt. Cover and refrigerate overnight or at least 4 hours.
- The next day, stir the mixture and strain, reserving the juice. Remove the cinnamon sticks and mint leaves.
- Transfer the berries to a bowl and toss with your chosen thickener until evenly coated.
- Roll out one pie crust and fit it into your pie dish. Add the blueberry filling and refrigerate while preparing the top crust.
- Roll out the second crust and create a lattice or decorative top. Place it over the filling, trim excess dough, seal the edges, and crimp.
- Dot the top with small butter cubes, brush with egg wash, and sprinkle with turbinado sugar.
- Place the assembled pie in the refrigerator for 15–20 minutes to help the crust hold its shape.
- Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and continue baking 45–55 minutes, until the crust is golden and the filling bubbles.
- Cover crust edges with foil during the second half of baking if they brown too quickly.
- While the pie bakes, simmer the reserved peach nectar with a little butter in a small saucepan until slightly thickened.
- Remove the pie from the oven and drizzle the peach glaze over the lattice. Allow the pie to rest 10 minutes before slicing.
- Serve warm with mascarpone cream or ice cream.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
