Peach and Blueberry Pie
This delicious peach and blueberry pie is the perfect summer dessert.
Ingredients - Serves 8
- Turbinado sugar - 1 tablespoon (for sprinkling)
- Egg - 1, beaten (for egg wash)
- Vanilla extract - 1 teaspoon
- Cinnamon - 1 teaspoon
- Lemon juice - 1 tablespoon
- Cornstarch - 1/4 cup
- Sugar - 1 cup
- Blueberries - 2 cups
- Peaches - 4 cups, peeled and sliced
- Pie crust - 2 (9-inch) crusts
Let's Get Started
- Preheat the oven to 375°F (190°C).
- Place one pie crust in a 9-inch pie dish.
- In a large bowl, combine the peaches, blueberries, sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Mix well.
- Pour the fruit mixture into the pie crust.
- Cover the pie with the second pie crust. Trim any excess dough and crimp the edges to seal.
- Cut a few slits on the top crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle with turbinado sugar.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let cool for at least 1 hour before serving.
Dietary Info
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Calories: 350
- Fat: 15g
- Carbs: 50g
- Protein: 4g
- Sodium: 200mg
- Sugar: 25g