Streusal-topped Peach Blueberry Pie

25 Jul

Peaches are tasty.

We have three peach trees.

Which means we have around a billion peaches (times three) when it’s peach season.

And, of course, they are all ripe at the exact same time.

So the artiste brother helped me make this:

Peach Blueberry Pie with Streusel Topping

1   9″ unbaked pie crust (see Lemon Meringue Pie for recipe)

FILLING

4   cups peeled and sliced peaches (I used about 10 small peaches)

1   cup blueberries

2   teaspoons lemon juice

1/4   cup brown sugar

1/2   cup granulated sugar

1/2   teaspoon cinnamon

4   tablespoons cornstarch

pinch salt

STREUSEL

6   tablespoons cold butter, cut into 1/2″ cubes

3/4   cups flour

1/2   cup brown sugar

1/2   teaspoon cinnamon

Preheat oven to 500° and place a foil-lined rimmed baking sheet on the bottom rack.

Prepare the crust; refrigerate the dough-lined pie dish until the filling and streusel are ready.

To peel the peaches: Bring 3 quarts of water to a boil in a large saucepan and fill a large bowl with 2 quarts of ice cubes and water. Score an X on each peach opposite the stem end and immerse in boiling water for 30-60 seconds; time depends on ripeness of peaches.  Remove peaches to bowl of ice water with a slotted spoon. Let rest approximately 1 minute until cool.  Start peeling at the scored X, lifting the skin off in strips.

In a medium bowl mix sugars, cinnamon, cornstarch and salt until uniform.

Place sliced peaches and blueberries in a large bowl. Add lemon juice. Fold in sugar mixture until peaches are evenly coated. Set aside.

For the streusel: Use a pastry blender to mix butter, flour, sugar and cinnamon until it resembles crumbs.

Turn oven down to 375°

Retrieve the unbaked pie shell; fill with peach mixture. Sprinkle the streusel over filling, covering completely. Place pie on baking sheet and bake for 45-50 minutes until the filling bubbles and the top is golden brown.

♥v

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