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, obviously a terrible time to heat up the house. I prefer to bake Peach Blueberry Pie on my Traeger Silverton 620 pellet grill.
How do you bake on a pellet grill?
Baking on a pellet grill is basically the same a baking in an oven, as long as your pellet grill has a bake feature and is able to maintain a consistent temperature. Just preheat the grill to the same temperature the recipe calls for in the oven. This peach blueberry pie is baked at 400 degrees, which is a little higher than most baked recipes. Pyrex is rated to 425 degrees, but I never go higher than 400 degrees when I use a Pyrex pie dish on my Traeger Silverton 620 because the temperature does fluctuate + or – 10 degrees.
Peach Blueberry Pie Recipe
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 Pyrex pie dish. Top with slices of butter. Cover with top crust. Pinch the edges together. I 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 so the crust doesn’t brown too quickly, and place in the center of the grill.
Bake for 30 minutes, then remove the foil.
Continue to bake for another 20 minutes or until the crust is slightly browned.
Alternate baking directions for the oven.
Preheat the oven to 400 degrees F. Cover the edges of the crust with foil, so the crust doesn’t brown too quickly, and bake for 35 minutes. Remove the foil and bake for another 10 minutes or until the crust is lightly browned.
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