PEACH BLUEBERRY PIE
This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!
Provided by the mortician's wife
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
- Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
- Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 53.1 g, Fat 17.7 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.2 g, Sodium 412.3 mg, Sugar 29.9 g
PEACH-BLUEBERRY PIE
Our reader Ginny Kelly from Point Lookout, New York, got this recipe from her mother, who offered this advice: "Just tidy up the kitchen and keep an eye on the oven. When you're finished, the pie will be done."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. Lightly flour a rolling pin and work surface and roll out half the dough to a 12-inch round. Place in a 9-inch glass pie plate and brush with egg white. Pour in fruit filling and dot with butter.
- Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water. Brush top of dough with egg yolk mixture. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 50 minutes. (Tent loosely with foil if crust browns too quickly.) Let pie cool completely on a wire rack, about 3 hours.
Nutrition Facts : Calories 566 g, Fat 27 g, Fiber 4 g, Protein 7 g
LITTLE ANN'S PEACH AND BLUEBERRY PIE
The very best peach pie you will find. The blueberries make the difference.
Provided by McLellan's
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
- Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.
- Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
- Bake in preheated oven until golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 53.2 g, Cholesterol 33.2 mg, Fat 18.4 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 5.7 g, Sodium 402.8 mg, Sugar 29.9 g
PEACH AND BLUEBERRY CRUMB PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
- For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
- Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
- For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
- Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.
PEACH BLUEBERRY PIE
Make and share this Peach Blueberry Pie recipe from Food.com.
Provided by vachefgrammy
Categories Dessert
Time 1h40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Allow crusts to come to room temperature for easy handling. Follow box directions for a double crust pie. Line bottom crust in deep 9" - 10 "pie plate.
- 2. Fill a pot with water deep enough to cover peaches. Bring water to a boil. Place rinsed peaches into the boiling water for no more than 1 minute and drain immediately; then place peaches in bowl of ice water to cool. Drain. The skins will peel off easily. Slice peaches into 8-10 wedges per peach. Sprinkle peaches with lemon juice.
- 3. In a large bowl, mix together the sugar, cornstarch, flour, and cinnamon. Add to peaches and blueberries. Mix well and allow to rest for 5 minutes. Then, pour into bottom crust.
- 4. Dot with diced butter.
- 5 Place second crust on Top, Crimp edges and make 5 slashes in top crust to keep juices from spilling.
- 6. Brush water and egg mixture on top crust and edges. Sprinkle sugar on top. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake 45 minutes longer. Cool. Serve with vanilla ice cream.
PEACH BLUEBERRY PIE
"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
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.
PEACH-BLUEBERRY ICE CREAM PIE
The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.
Categories Milk/Cream Dairy Ginger Dessert Freeze/Chill Fourth of July Kid-Friendly Frozen Dessert Blueberry Summer Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Finely grind cookies in a food processor (you should have about 1 1/3 cups). Transfer crumbs to a medium bowl. Add butter and cream; stir to coat. Press firmly onto bottom and up sides of a 9" pie dish. Chill until firm, at least 30 minutes.
- Toss 1 3/4 cups blueberries, sugar, and lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour.
- Transfer blueberry mixture to a large heavy saucepan and cook over medium heat until berries soften and juices are released, 10-15 minutes. Strain berries through a fine-mesh sieve into a medium bowl. Cover and chill juices and berries separately until cold.
- Mix softened ice cream with chilled cooked blueberries. Scrape ice cream mixture into crust; smooth top. Freeze until firm, at least 6 hours. DO AHEAD: Pie can be made 2 days ahead. Cover and keep frozen.
- Soften pie in refrigerator for 10 minutes before serving. Top with whipped cream; scatter remaining 1/4 cup fresh blueberries over. Garnish with ginger. Drizzle each slice with reserved blueberry juices.
PEACH-BLUEBERRY CUSTARD PIE
When it comes to the perfect summertime dessert turn to a true American Classic. Your family will love this delicious blend of peaches and blueberries in a light flavorful custard.
Provided by Chef Dennis Littley
Categories Dessert
Number Of Ingredients 16
Steps:
- I do use a food processor to make my pie dough, it works for me, but feel free to do it the old fashioned wayCube cold butter and shortening into 1/4 inch pieces.
- Sift flour, sugar, and salt together and place into the bowl of a food processor. Pulse 2 times.
- Add butter and shortening pieces to flour and pulse 2-3 seconds until it forms a fine crumb.
- Add Ice 5 Tablespoons of Ice Water to the mix and Pulse 2-3 seconds until dough forms on the blade. Add one more Tablespoon of Ice water if the dough seems too dry.
- Remove dough from bowl, shape dough into a ball ( do not work the dough more than you need to, that will make it tough)
- Wrap in plastic wrap and refrigerate for at least an hour or up to 2 days.
- When the dough is ready place it on a lightly floured surface and roll it out with a lightly floured rolling pin.
- Roll dough from the center to the edge to keep the dough round. The dough should be about 1 1/2 inches bigger than your pie dish.
- Roll dough onto a rolling pin and transfer to the pie plate. Form to pie pan and from your decorative edge.
- Keep the dough cold until you are ready to fill it.
- Preheat oven to 375 degrees
- Peel and slice peaches, and place in the bottom of your already made Pie Dough that you already made and fitted into your pie plate.
- In a bowl with a wire whisk lightly beat your egg yolks, and add sour cream, sugar, flour, and vanilla extract, just until blended and pour over peaches.
- Sprinkle blueberries evenly over your pie.
- Bake pie for 25 minutes, while the pie is baking make your streusel topping.
- with your hands combine the flour, sugar, and butter until it resembles coarse crumbs, set aside to top the pie.
- After 25 minutes remove your pie and sprinkle your streusel topping evenly over the top of your pie.
- Return Pie to oven and continue baking for 25-30 minutes or until topping is a nice golden brown.
- If your crust seems to be browning too quickly when you remove to top with streusel, cover the crust loosely with aluminum foil for the remainder of the time in the oven.
- Remove pie from the oven when done, and place on a cooling rack for one hour.
- You may serve this pie warm or let it cool completely.
Nutrition Facts : Calories 527 kcal, Carbohydrate 78 g, Protein 9 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 124 mg, Sodium 163 mg, Fiber 3 g, Sugar 49 g, ServingSize 1 serving
PEACH BLUEBERRY STREUSEL PIE
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
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
BLUEBERRY PEACH PIE.
A classic lattice-topped homemade blueberry peach pie bursting with juicy flavor. Serve with some vanilla ice cream for an unbeatable summer treat!
Provided by Sally
Categories Dessert
Time 3h50m
Number Of Ingredients 9
Steps:
- Prepare my pie crust crust through step 5.
- Make the filling by whisking 3/4 cup granulated sugar, the flour, 1/2 teaspoon cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside.
- Preheat oven to 400°F (204°C).
- On a floured work surface, roll out one of the discs of chilled dough (keep the 2nd in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust. Cut the butter into tiny pieces and randomly place on top of the filling.
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.)
- Brush the lattice top with the beaten egg. A very thin coating - you don't want scrambled eggs on top of your dough. Mix the remaining 1 Tablespoon of granulated sugar with the 1/4 teaspoon ground cinnamon. Sprinkle over crust.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Allow the pie to cool for 4 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
PEACH BLUEBERRY PIE
I got this from a blog, and it is the best pie I have ever eaten! Its great for summer, adorned with a bit of cool whip, and the consistency is perfect.
Provided by Amber Shelton
Categories Pies
Time 3h
Number Of Ingredients 19
Steps:
- 1. To make the crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some pieces will be the size of oat flakes, some the size of peas. Stir together the ice water and vinegar. Create a well in the butter and flour mixture and pour in the water/vinegar mixture. Use a fork to bring the dough together (I did this in a circular motion, turning the bowl). Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy, that's perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for one hour.
- 2. To make the filling: Wash and slice the peaches. In a medium bowl, combine peach slices and blueberries. In a small bowl, whisk together sugar, spices, flour and cornstarch. Pour the sugar mixture over the fruit and gently toss together with a wooden spoon (the fruit is going to get a bit smashed, that's fine!). Stir in the lemon juice. Place bowl of fruit in the fridge to rest while you roll the crust out.
- 3. Preheat the oven to 400 degrees F. Place a rack in the center of the oven and place a baking sheet on the lower rack, just below where your pie will be. This will keep your oven clean from bubbling pie juice! Remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move it around the floured surface. This will ensure that the dough isn't sticking. When you roll the dough and you can see it start springing back, that means the butter is warming and you should stop rolling. Gently lift the round from the floured surface and place it into your 9 inch pie dish. Place back into the fridge while you roll out the other half. Roll out the second half, same as the first. Remove the bottom crust and fruit from the fridge. Gently pour the fruit filling into the pie dish. Carefully remove the top crust from work surface and drape over the fruit in the pie dish. With a small knife, trim the crust, leaving 3/4 inch overhang. With your fingers, press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough. Cut five small slits in the top of the crust so the juice and steam can vent. Brush lightly with beaten egg and sprinkle with cinnamon and sugar mix.
- 4. Place pie in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 375 and bake for 45-55 more minutes. Remove from the oven when crust is browned and the juices are bubbling. Remove from oven and allow to cool 2 hours before serving. Place covered in the fridge to store. Lasts 3-4 days (if it's not eaten by then!).
PEACH-BLUEBERRY PIE
Provided by Tyler Florence
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
- Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.
- Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream.
- Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
PEACH BLUEBERRY PIE
Steps:
- 1. Prepare the crust: Place the flour, sugar and salt in the bowl of a food processor; pulse the machine on and off to combine. Add the butter and shortening; pulse until the mixture resembles coarse meal. Gradually add the ice water, pulsing the machine on and off, until the dough holds together. Divide the dough in half and form into 2 disks; wrap in plastic and chill in the refrigerator for at least one hour, or overnight.
- 2. Butter a 9-inch Pyrex pie plate. Remove one disk of the dough from the refrigerator. Roll it out on a lightly floured surface to form a round, 1/8-inch thick and 2 inches larger than the pie plate. Work quickly so that the dough doesn't become sticky. Using a spatula to help lift the dough, fold it loosely in half and then into quarters. Gently transfer it to the center of the pie plate. Open up the dough and press it lightly in the plate to fit. If the dough should tear, just press it lightly together. Trim the dough, leaving a 1-inch overhang. Place in the refrigerator to keep cold.
- 3. Line a baking sheet with waxed paper. Remove the other disk of dough from the refrigerator and roll it out the same way; transfer to the baking sheet and cover with another sheet of waxed paper. Place in the refrigerator to keep cold.
- 4. Position a rack in the center of the oven and preheat the oven to 425°F.
- 5. Prepare the filling. Using a paring knife, cut an "X" in the bottom of each peach. Drop the peaches into a pot of boiling water for 1 minute. Remove to a bowl. When they are cool enough to handle, slip off the skins. Cut the peaches into 3/4-inch slices and place in a large bowl. Toss with the lemon juice to prevent discoloring.
- 6. Add the blueberries, vanilla, brown sugar, 1/2 cup granulated sugar and the flour; toss well.
- 7. Lightly brush the bottom crust all over with the egg white; spoon in the filling and dot with the butter.
- 8. Cut the top crust into strips 3/4-inch wide and make a lattice cover over the filling. Trim the overhang to 1 inch. Moisten the edges of the crusts where they meet with a little water, then press them together lightly and turn them under. Crimp the edges decoratively.
- 9. Brush the lattice crust and the rim with the cream. Sprinkle the surface with the remaining 2 tablespoons of sugar.
- 10. Place the pie on a baking sheet and bake in the oven for 15 minutes. Reduce the heat to 375°F and bake until it is golden and the juices are bubbling, about 50 to 60 minutes. If the top is getting too brown, tent the pie with foil after about 30 minutes. Let the pie cool on a wire rack before serving.
More about "peach blueberry pie food"
PEACH-BLUEBERRY PIE RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 4 hrs 30 minsCategory Healthy Blueberry RecipesCalories 277 per serving
- Pulse all-purpose flour, whole-wheat flour, 3 teaspoons sugar and 1/4 teaspoon salt in a food processor until combined, 3 to 4 pulses. Add butter and oil; pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add 4 tablespoons ice water; pulse, adding up to 2 tablespoons more ice water as needed, 1 tablespoon at a time, until the dough begins to clump together. Turn the dough out onto a lightly floured work surface, and shape into 2 (6-inch) disks. Wrap in plastic wrap; refrigerate for at least 1 hour.
- Preheat oven to 425 degrees F. Whisk cornstarch, cinnamon, 1/2 cup sugar and the remaining 1/4 teaspoon salt in a large bowl until combined. Add peaches, blueberries and vanilla; stir until evenly coated.
- Unwrap 1 dough disk on a lightly floured surface; roll out into a 12-inch circle and fit into a 9-inch pie plate. Spoon the fruit filling into the prepared crust. Unwrap the remaining dough disk; roll out into a 12-inch circle and place over the filling. Fold the dough edges under, seal and crimp. Cut 4 or 5 slits on top of pie for steam to escape.
- Brush egg white-water mixture over the top of the pie (you may have some left over). Sprinkle evenly with the remaining 1 teaspoon sugar. Place the pie on a rimmed baking sheet lined with parchment paper.
PEACH BLUEBERRY STREUSEL PIE RECIPE - LAND O'LAKES
From landolakes.com
4.4/5 (8)Calories 380 per servingServings 8
- 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.
PEACH-BLUEBERRY PIE - BETTER HOMES & GARDENS
From bhg.com
4/5 (8)Calories 319 per servingTotal Time 1 hr 20 mins
- Preheat oven to 375 degrees F. Prepare pastries. Line 9-inch pie plate with one crust. Trim edge of crust to 1/2 inch beyond pie plates. Set aside.
- In large bowl combine peaches, blueberries, 1/3 cup brown sugar, cornstarch, bourbon, and cinnamon. Place filling in prepared crust. On lightly floured surface, roll remaining crust to circle 12 inches in diameter. Cut in 1-inch-wide strips. Weave strips over filling in lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strips' ends; seal and crimp. Sprinkle lattice with 2 tablespoons brown sugar.
- Cover edges with foil. Bake on baking sheet 25 minutes. Remove foil. Bake 25 minutes more or until filling is thickened and crust is golden. Cool on rack. Makes 8 servings.
STREUSEL-TOPPED PEACH-BLUEBERRY PIE RECIPE - …
From pillsbury.com
5/5 (45)Category DessertServings 8Total Time 1 hr 20 mins
- In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling.
- Bake 40 to 45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
BLUEBERRY AND PEACH PIE - COUNTRY LIVING
From countryliving.com
Cuisine American, SouthernCalories 559 per servingServings 10
- Add butter and use your fingers or a pastry cutter to incorporate it into the flour until mixture resembles coarse meal.
- Using a fork, mix in water a few tablespoons at a time and the vanilla just until the mixture begins to cling together.
PEACH BLUEBERRY CRUMB PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (5)Category Dessert, Baking, Make-AheadCuisine AmericanTotal Time 2 hrs 35 mins
PEACH & BLUEBERRY PIE - CRAFTY COOKING MAMA
From craftycookingmama.com
5/5 (1)Total Time 1 hrCategory Baked Goods
- In a mixing bowl, combine chopped peaches, blueberries, sugar, flour, lemon juice & cinnamon.
PEACH BLUEBERRY PIE - GARLIC & ZEST
From garlicandzest.com
4.6/5 (16)Calories 365 per servingCategory Dessert
- Preheat oven to 450. Dust work surface with flour. Roll out pie crust to fit 9" pie plate. Transfer crust to pie plate. Trim off any excess crust that hangs beyond 1/4"over the edges. Shape edges of crusts with your fingers by pinching your thumb and index finger together on the outside of the crust and using your other index finger to press the pastry into the wedge between your pinched fingers. (see photos above).
- Prick the bottom of the pie dough with the tines of a fork. Cover crust with foil or parchment paper and fill with pie weights or dried beans. Blind bake for 6-7 minutes until set, but not browned.
PEACH AND BLUEBERRY PIE BARS - WHOLE FOOD BELLIES
From wholefoodbellies.com
5/5 (2)Total Time 40 minsCategory SnackCalories 210 per serving
- Place the peaches and blueberries, 2 tbsp coconut sugar and chia seeds into a small saucepan over med-low heat. Cook down for about 15 minutes, until the mixture starts to resemble a jam (and most of the liquid has cooked out). Mash the mixture every so often. Once cooked down, allow the fruit to cool for about 5 mins
- In a medium bowl, combine the flour, oats, coconut sugar, baking powder and salt. Add in the rest of the coconut oil and combine with a spatula. The mixture should be well mixed but crumbly
BLUEBERRY-PEACH CUSTARD PIE - A WELL SEASONED KITCHEN
From seasonedkitchen.com
Servings 8-10Category Desserts
BLUEBERRY PEACH PIE - HANDLE THE HEAT
From handletheheat.com
5/5 (4)Category DessertCuisine AmericanTotal Time 3 hrs 20 mins
- In a large mixing bowl, combine the peaches, blueberries, and granulated sugar. Allow to sit at room temperature for at least 30 minutes to 1 hour to macerate, until juices have collected at the bottom of the bowl.
- Remove the smaller of the two disks of pie dough and let sit at room temperature for up to 5 minutes, or until slightly pliable.
- Pour the fruit mixture into the refrigerated pie shell, flattening and adjusting to make it fit evenly. Dot with the pieces of butter. Brush the edges of the chilled pie shell lightly with water.
PEACH-BLUEBERRY PIE BY THE REDHEAD BAKER
From theredheadbaker.com
5/5 (3)Servings 8
- Make the pie dough: Place the flour, salt and sugar in the bowl of a food processor. Pulse a few times to mix.
- Add the butter cubes and shortening to the flour mixture, pulse 8 to 12 times, until the mixture resembles coarse crumbs.
- While pulsing the machine, slowly stream 6 tbsp of the ice water into the food processor, until dough starts to form large clumps. If it doesn't, add more ice water, a tablespoon at a time, until large clumps form.
- Scrape clumps onto a floured surface and form into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
PEACH BLUEBERRY PIE (DOUBLE CRUST OR CRUMBLE) - CRAZY FOR ...
From crazyforcrust.com
Reviews 1Category DessertServings 10Total Time 1 hr 20 mins
- Carefully stir together peaches, blueberries, sugar, lemon juice, cinnamon and cornstarch. Pour into prepared pie plate.
- Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. If desired, cut shapes out of the top pie crust using a cookie cutter.
EFFORTLESS PEACH-BLUEBERRY PIE RECIPE - RECIPES.NET
From recipes.net
Cuisine ATotal Time 2 hrs 25 minsCategory Pies & PastriesCalories 342 per serving
BLUEBERRY-PEACH SKILLET PIE RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Servings 6
- Make the filling: In a large saucepan, combine the blueberries, granulated sugar, and 1/4 cup water. Bring to a simmer over medium heat, stirring occasionally.
- Whisk together the cornstarch and remaining 2/3 cup water in a small bowl until smooth. Stir the cornstarch mixture into the hot berries. Gently stir in the lemon zest and peaches, being careful not to mash the peaches. Reduce the heat to low and continue simmering the fruit, gently stirring, until the juices have thickened and the mixture is clear. Remove the saucepan from the heat and scoop the mixture into the prepared skillet.
- Make the topping: Stir together the flour, oats, brown sugar, and nutmeg in a small bowl. Add the melted margarine, stirring until incorporated. Using your fingertips, work the margarine into the flour mixture, squeezing until nice and crumbly. Sprinkle the topping over the blueberry filling.
RASPBERRY PEACH BLUEBERRY PIE - CRAZY FOR CRUST
From crazyforcrust.com
Ratings 1Calories 280 per servingCategory Dessert
- Carefully stir together peaches, blueberries, raspberries, sugar, lemon juice, and cornstarch. Let sit for a couple minutes, then drain and pour into prepared pie plate.
- Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. OR
PEACH BLUEBERRY PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 3 hrs 20 mins
- Place a baking sheet on bottom oven rack; preheat oven to 400°F. Unroll 1 piecrust; transfer to a 9-inch pie pan or plate, letting piecrust fall into place (if you push or stretch it into place, it will shrink back when baked). Chill, uncovered, 15 minutes.
- Stir together peaches, blueberries, cornstarch, lemon juice and zest, cinnamon, and 3/4 cup plus 2 tablespoons of the sugar in a large bowl. Spoon mixture into chilled piecrust.
- Unroll remaining piecrust; gently place on top of filling. Fold edges of top piecrust over and under edges of bottom piecrust, pressing together. Crimp edges using your fingertips or a fork.
- Brush pie top evenly with egg; sprinkle with remaining 2 tablespoons sugar. Place pie on hot baking sheet in preheated oven. Bake until crust is golden and filling is bubbly, 50 minutes to 1 hour, covering crust edges with aluminum foil during final 20 minutes to prevent burning. Let cool at least 2 hours or up to 24 hours. Slice and serve.
PEACH BLUEBERRY HAND PIES - BUTTERNUT BAKERY
From butternutbakeryblog.com
5/5 (2)Total Time 2 hrs
- While the dough chills, make the filling. Add all of the ingredients to a saucepan over medium heat and stir to combine.
FRESH PEACH AND BLUEBERRY PIE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
Reviews 4
PEACH BLUEBERRY PIE - JOY THE BAKER
From joythebaker.com
Reviews 321
PEACH BLUEBERRY PIE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Servings 8Total Time 55 minsCategory DessertsCalories 406 per serving
PEACH AND BLUEBERRY PIE - THRIFTY FOODS
From thriftyfoods.com
Servings 8Total Time 1 hr 25 mins
PEACH BLUEBERRY CRUMBLE PIE - CANADIAN LIVING
From canadianliving.com
PEACH BLUEBERRY PIE RECIPE
From crecipe.com
PEACH AND BLUEBERRY PIE RECIPES
From tfrecipes.com
PEACH BLUEBERRY PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEACH AND BLUEBERRY PIE WITH A HOMEMADE CRUST - GORGEOUS ...
From mariesaba.com
BLUEBERRY PEACH PIE PROTEIN OVERNIGHT OATS RECIPE | THE LEAF
From leaf.nutrisystem.com
PEACH BLUEBERRY PIE GIADA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PEACH BLUEBERRY PIE WITH CRUMB TOPPING RECIPES ALL YOU ...
From stevehacks.com
PEACH BLUEBERRY CRUMBLE PIE - ALL INFORMATION ABOUT ...
From therecipes.info
PEACH BLUEBERRY PIE RECIPES
From tfrecipes.com
13 PEACH BLUEBERRY PIE IDEAS | PEACH PIE RECIPES, PEACH ...
From pinterest.com
BLUEBERRY PIE ONLINE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love