Peach Blueberry Streusel Pie

Kathie Carr

By
@kathiecc

A great combination of summer fruits.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

45 Min

Ingredients

CRUST:

1
unbaked pie crust

FILLING:

3/4 c
sugar
2 Tbsp
cornstarch
1/2 tsp
ground ginger
5 medium
(3 cups) fresh peaches, peeled, sliced
1 c
fresh blueberries
2 tsp
freshly grated lemon zest

TOPPING:

3/4 c
all purpose flour
1/2 c
brown sugar, firmly packed
1/2 tsp
cinnamon
1/3 c
cold butter

SUBSTITUTION:

if you do not have fresh peaches you can substitute 1 (16-ounce) package frozen peaches, thawed. place peaches in single layer on paper towels to drain.

Directions Step-By-Step

1
Heat oven to 400 degrees.

Combine sugar, cornstarch and ginger in large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into unbaked pie crust.

Combine 3/4 cup flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle topping over fruit.

Bake for 45 to 50 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is beginning to brown too much, cover edges with aluminum foil.) Serve warm or cool.

About this Recipe

Course/Dish: Pies