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

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Ingredients

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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