Peach Blueberry Streusel Pie

Kathie Carr


A great combination of summer fruits.


★★★★★ 2 votes

20 Min
45 Min


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  • CRUST:

  • 1
    unbaked pie crust

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

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

  • ·
    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


  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.

Printable Recipe Card

About Peach Blueberry Streusel Pie

Course/Dish: Pies

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