Blueberry Peach Pie

blueberry peach pie

Yummy crunchy topping!

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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
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

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