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
