Blueberry Peach Pie
Yummy crunchy topping!
This blueberry peach pie is a great summer fruit dessert. Topped with vanilla ice cream, it just can't get any better.
| Ingredients | Directions | | 1) | 1 9" unbaked pie shell | Preheat oven to 400 F.
Place pie shell in the pie plate and crimp the edges.
Keep cold.
In a large bowl combine first group of ingredients together; mix well. Let stand for 10 minutes.
Mix together sugar and cornstarch, then add to fruit and mix together.
Pour into unbaked pie shell and bake for 30 minutes.
Take out of oven and reduce temperature to 375 F.
For the topping, mix together the first group of ingredients. Cut butter in. Sprinkle on milk. Making coarse crumbs.
Put on top of the pie evenly, pressing the crumbs down lightly. Bake for 30-40 minutes or until golden brown.
| | ----------------------- | | 2) | 3 cups fresh blueberries | | 3) | 3 cups ripe peaches; peeled, pitted, and sliced | | 4) | ½ cup sugar | | 5) | 1 tbsp lime juice | | 6) | Zest of 1 lime; grated | | ---------------------- | | 7) | 2 tbsp sugar | 8)
| 3 tbsp cornstarch | | ---------------------- | | Crumb Topping | | 9) | ¾ cup flour | | 10) | ¾ cup pecans; chopped | | 11) | ½ cup sugar | | 12) | ¼ tsp salt | | ---------------------- | | 13) | 6 tbsp cold unsalted butter,
cut into 1/4-inch pieces | | 14) | 1 tbsp milk |
Print Recipe!(opens new window)
Is this your favorite recipe? We would love to hear your comments!
Return from Blueberry Peach Pie to Blueberry Pies
|
