peach blueberry streusel pie
A great combination of summer fruits.
prep time
20 Min
cook time
45 Min
method
---
yield
8 serving(s)
Ingredients
- CRUST:
- 1 - unbaked pie crust
- FILLING:
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 5 medium (3 cups) fresh peaches, peeled, sliced
- 1 cup fresh blueberries
- 2 teaspoons freshly grated lemon zest
- TOPPING:
- 3/4 cup all purpose flour
- 1/2 cup brown sugar, firmly packed
- 1/2 teaspoon cinnamon
- 1/3 cup 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.
How To Make peach blueberry streusel pie
-
Step 1Heat 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Pies
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