Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This peach blueberry streusel pie is as pretty as it is delicious.
Heat oven to 400°F.
Combine 1 cup flour and salt in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Shape dough into ball; flatten slightly. Roll out dough on lightly floured surface into 12-inch circle; fold into quarters. Place dough into ungreased 9-inch pie plate; unfold, pressing firmly against bottom and sides. Trim pastry to 1/2 inch from edge of pan. Crimp or flute edge.
Combine sugar, cornstarch and ginger in bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
Combine 3/4 cup flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle topping over fruit.
Bake 45-50 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is beginning to brown too much, cover edges with aluminum foil.) Serve warm or cool.
*Substitute 1 (16-ounce) package frozen peaches, thawed. Place peaches in single layer on paper towels to drain.
Dietary Fiber: 2g
Overall a good recipe. Even my husband, who typically does not like fruit pies, told me to save this one. I plan to make some adjustments for next time (some people in my family did not like the ginger, so I will try it without; and I have a crust recipe that we like better that I will use next time). It seems like there is a lot of topping, and I almost did not use all of it, but it actually is a good amount once the pie is baked.
This was very good. I used a pre made pie crust and there was not a crumb left. Everyone loved it.
I made a few substitutions...I Used finely grated fresh ginger instead of the ground ginger and a prepared pie crust due to time constraints. It was easy to put together and the pie was delicious. I didn't use all the streusel topping b/c it seemed like way too much for the size of the pie, half the amount would suffice unless you like your pie to be more topping than pie. Overall a great recipe.
Pie was too juicy which made soggy crust.Guests who ate it liked lemon taste but I was very unhappy with soggy crust.
i used a frozen gluten free pie crust from Whole Foods, and used the gf flour mix on this site for the streusel topping. Also used a mixture of maple sugar and birch sugar xylitol in place of the regular sugar. At first I thought there was not enough filling and too much streusel, but once it was done baking it looked perfect. Very nice flavor, will definitely make it again.
Tastes Great! The fruit really goes together. Everyone loved it even those who don't like pie.
Wow, this pie is wonderful!! I will definatley make it again!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1702
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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