Today is Mike’s birthday and despite him preferring I not do anything, I always make a blueberry-inspired recipe for him. This year I made him a Blueberry Peach Pie with Rosemary.

Blueberry Peach Pie with RosemaryBlueberry Peach Pie with RosemaryI used to get up extra early to bake him fresh blueberry muffins. I just loved the idea of having him wake up to the smells of fresh coffee and homemade muffins. Those smells alone are enough to get anyone’s day started on the right foot, right? However, since Mike tends to be a much earlier riser than me, I had to start getting creative in the evenings instead.

Blueberry Peach Pie with RosemaryBlueberry Peach Pie with RosemaryBlueberry Peach Pie with RosemaryBlueberry Peach Pie with RosemaryThis was the best version of a blueberry pie yet. The addition of fresh peaches, bright lemon zest and rosemary really brightened up the flavors. Wow, it’s good.

The hints of rosemary are subtle and add a nice fall element to the flavors. It’s absolutely perfect for fall and more importantly, perfect for Mike.

Happy Birthday, my love! May your birthday wish come true!



  • 3 cups blueberries
  • 2 cups peaches, peeled, pitted and sliced
  • 1/3 cup sugar
  • 5 tablespoons flour
  • 1 tablespoon lemon zest
  • 1/4 teaspoon Vanilla extract
  • Juice of 1/2 lemon
  • 1/2 teaspoon salt
  • One tablespoon freshly chopped Rosemary
  • A pinch of cinnamon
  • Two store bough pie crusts
  • 1 egg, lightly beaten for egg wash


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Roll out one of the pie crusts and place it gently in the bottom of a pie pan.
  3. In a large bowl, mix the blueberries, peaches, vanilla, flour, sugar, salt, rosemary, lemon juice and lemon zest together until well combined.
  4. Pour the blueberry peach mixture into the pie pan on top of the pie crust.
  5. Create the top crust of your choice. I made a lattice crust.
  6. Sprinkle top of crust with a little cinnamon.
  7. Place pie pan on top of a baking sheet to catch any juices that bubble over and place on the middle rack of the oven.
  8. Bake for 45-50 minutes until juices are bubbling and the crust is starting to turn golden.
  9. Remove from oven and lightly brush the crust with the egg wash. Be sure the juices are bubbling before you brush the crust with the egg wash, because the egg wash will brown the crust quickly.
  10. Bake for an additional 5-10 minutes, until the crust is golden brown.
  11. Remove from oven and place on a wire rack to cool for about 15-20 minutes.
  12. Slice and serve with an extra sprinkle of sugar on top.

All images ©Regan Baroni 2017.

  1. mike says:

    What a delicious birthday present! Thank you my beautiful wife!

    • Regan says:

      I’m so glad you enjoyed it, my love!

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