Best Peach Blueberry Streusel Pie Recipes

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PEACH BLUEBERRY STREUSEL PIE



Peach Blueberry Streusel Pie image

A wonderful combination of late summer fruits under a delicious crumbly streusel topping. You can use frozen fruits in place of the fresh but be sure to thaw and drain them first or your pie will be watery.

Provided by Tuffykenwell

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

10 inches deep dish pie shells (one unbaked bottom crust)
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
5 medium 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
1/3 cup cold butter, cut into chunks

Steps:

  • Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
  • *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
  • Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
  • Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.

Nutrition Facts : Calories 399.6, Fat 14.2, SaturatedFat 6.9, Cholesterol 20.3, Sodium 172.1, Carbohydrate 67, Fiber 3, Sugar 42.7, Protein 3.7

PEACH BLUEBERRY STREUSEL PIE



Peach Blueberry Streusel Pie image

A great combination of summer fruits.

Provided by Kathie Carr

Categories     Pies

Time 1h5m

Number Of Ingredients 16

CRUST:
1 unbaked pie crust
FILLING:
3/4 c sugar
2 Tbsp cornstarch
1/2 tsp ground ginger
5 medium (3 cups) fresh peaches, peeled, sliced
1 c fresh blueberries
2 tsp freshly grated lemon zest
TOPPING:
3/4 c all purpose flour
1/2 c brown sugar, firmly packed
1/2 tsp cinnamon
1/3 c cold butter
SUBSTITUTION:
if you do not have fresh peaches you can substitute 1 (16-ounce) package frozen peaches, thawed. place peaches in single layer on paper towels to drain.

Steps:

  • 1. Heat oven to 400 degrees. Combine sugar, cornstarch and ginger in large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into unbaked pie crust. 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.

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