Best Blueberry Peach Mason Jar Lid Pies Recipes

PEACH BLUEBERRY PIE

Peach Blueberry Pie image

"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups sliced peeled fresh peaches
1 cup fresh or frozen unsweetened blueberries
Dough for double-crust pie
1 tablespoon butter
1 tablespoon 2% milk
Cinnamon sugar

Steps:

In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.

BLUEBERRY-PEACH BUCKLE

Blueberry-Peach Buckle image

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 17

Ingredients

4 tablespoons unsalted butter, at room temperature, plus more for the dish
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 teaspoon finely grated orange zest
1 large egg
1/2 cup milk
2 cups blueberries
1 large peach, chopped
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
Pinch of salt
2 tablespoons unsalted butter, at room temperature
Vanilla ice cream, for serving

Steps:

Make the cake: Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.
Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the butter with your fingers until clumpy; scatter over the batter.
Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes. Serve with ice cream.