Peach Blueberry Streusel Pie
This peach blueberry streusel pie uses blueberry scattered throughout the pie to give the peaches an extra blush.
45 min.prep time
1 cup all-purpose flour
1/8 teaspoon salt
3 to 4 tablespoons cold water
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
5 medium (3 cups) fresh peaches, peeled, sliced*
1 cup fresh blueberries
2 teaspoons freshly grated lemon zest
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
Heat oven to 400°F. Combine 1 cup flour and salt in large 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 glass pie pan; 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 large 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 for 45 to 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.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #14307©2008Land O'Lakes, Inc.