Peach Blueberry Pie
Sweet and delicious peach blueberry pie is a delightful summer time treat.
Servings: 8
Calories: 376
Equipment
Ingredients
- 2 Prepared Pie Crusts
- 4 cups fresh peaches peeled and sliced
- 3 cups fresh blueberries
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoon cinnamon
- 1½ Tablespoon cold unsalted butter cut into small cubes
Instructions
- Preheat oven to 425˚F.
- Place prepared pie crust in bottom of a 9 inch pie plate.
- Combine flour, cinnamon, and sugar. Add butter and mix into flour mixture until crumbled. Add sugar, mix, and set aside.
- Toss peaches and blueberries with flour mixture.
- Pour fruit mixture into pie plate. Brush edge of pie crust with a bit of water. Place second crust over top and pinch edges together.
- Bake at 425˚F for 15 min, then reduce oven to 375˚ and continue to bake for 40-50 min.
- If crust edges become too brown, place tin foil over edges.
- Allow to rest before slicing.
Notes
- Store peach blueberry pie covered with foil at room temperature for about 2 days. Or refrigerate for up to 5 days.
- To freeze, baked or uncooked, wrap with plastic wrap and freeze for up to 3 months.
Nutrition
Calories: 376 | Carbohydrates: 61g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 205mg | Potassium: 186mg | Fiber: 4g | Sugar: 31g | Vitamin A: 347IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 2mg