Peach Blueberry Streusel Pie |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A wonderful combination of late summer fruits under a delicious crumbly streusel topping. You can use frozen fruits in place of the fresh but be sure to thaw and drain them first or your pie will be watery. Ingredients:
10 inches deep dish pie shells (one unbaked bottom crust) |
3/4 cup sugar |
2 tablespoons cornstarch |
1/2 teaspoon ground ginger |
5 medium fresh peaches, peeled, sliced |
1 cup fresh blueberries |
2 teaspoons freshly grated lemon zest |
3/4 cup all-purpose flour |
1/2 cup firmly packed brown sugar |
1/2 teaspoon ground cinnamon |
1/3 cup cold butter, cut into chunks |
Directions:
1. Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
2. *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
3. Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
4. Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.
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