This pie is a family favorite. It is requested in place of birthday cake for two of my family members. It can also be baked in an oven, but peach season is in August, a terrible time to heat of the house. I prefer to bake Peach Blueberry Pie on the Traeger grill.
Best Pie Crust
5 Cups of peeled and thinly sliced peaches
2 Cups of fresh blueberries
1 cup of sugar
3 tablespoons of lemon juice
1/4 cup tapioca
1/8 teaspoon of salt
2 tablespoons of butter
Prepare a pie crust. Find my Best Pie Crust recipe here.
Preheat the Traeger to 400 degrees F.
Peel and thinly slice peaches. Add peaches, blueberries, sugar, lemon juice, tapioca, and salt to a large mixing bowl. Mix well.
Pour into a prepared 9.5 inch pyrex pie dish. Top with slices of butter. Cover with top crust. Pinch to edge together, use the handle of a butter knife to make a decorative edge, and the blade to make a few slits.
Cover the pie edges with foil, and place in the center of the grill.
Bake 30 minutes, then remove the foil.
Continue to bake for 20 minutes or until the crust is slightly browned.
Alternate baking directions for the oven.
Preheat oven to 400 degrees F. Cover the edges of the crust with foil and bake 35 minuets. Remove the foil and bake for 10 more minutes or until the crust to lightly browned.
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