This peach blueberry streusel pie is as pretty as it is delicious.
Story Behind the Recipe
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1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter, cut into chunks
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
*Substitute 1 (16-ounce) package frozen peaches, thawed. Place peaches in single layer on paper towels to drain.
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.
Read the Story Behind the Recipe
These sweet summer treats made with blueberries are perfect for entertaining, potlucks or weekend breakfasts.