Peach Blueberry Streusel Pie Food

PEACH BLUEBERRY PIE

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.

PEACH-BLUEBERRY STREUSEL TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
• Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough.
• Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet.
• Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool.
• Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle.
• Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.
• Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.

STREUSEL PEACH PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake 35 minutes., For topping, in a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered., Bake 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired.

PEACH BLUEBERRY STREUSEL PIE

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.

PEACH AND BLUEBERRY CRUMB PIE

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 STREUSEL SLAB PIE

Steps:

• Adjust a rack to the bottom third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a rimmed 10-by-15-inch baking sheet with butter.
• For the dough: Combine the butter, flour, confectioners' sugar and salt in a food processor and process until the mixture comes together in a solid mass (this may take a few minutes). Drop pieces of the dough all over the prepared baking sheet. Use your fingers to press the dough evenly along the bottom and about 1/2 inch up the sides of the pan, filling any gaps. Set aside.
• For the filling: Toss together the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt and nutmeg in a large bowl until the cornstarch dissolves. Transfer the filling onto the crust and spread in an even layer. Bake for 30 minutes.
• For the streusel: While the pie bakes, make the strussel topping by combining the flour, almonds, brown sugar, melted butter and salt in a small bowl until evenly moistened.
• Remove the pie from the oven and sprinkle the streusel evenly over the filling. Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, 25 to 30 minutes more. (If the crust browns too quickly during baking, cover the pie loosely with foil.)
• Let the pie cool. Serve warm or at room temperature.

PEACH BLUEBERRY PIE

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 STREUSEL PIE

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.

PEACH-BLUEBERRY CUSTARD PIE

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.

BLUEBERRY STREUSEL PIE

Steps:

• To make crust: Stir together 1 cup flour, 1 tablespoon sugar, and salt in a medium bowl.
• Melt 1 tablespoon butter in a small saucepan over low heat.
• Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds.
• Cover loosely with with foil and set in the middle of the oven, with a baking sheet placed on the rack below to catch any drippings.
• Bake for 55 to 65 minutes, or until the berries are juicy and bubbling.
• Frozen berries will take 10 minutes longer to cook.
• Uncover the pie, sprinkle evenly with the reserved streusel topping and bake for 12 to 15 minutes longer, or until the streusel is golden.
• Cool on a wire rack for 30 minutes, then cool completely in the refrigerator, about 2 hours.

PEACH STREUSEL PIE

Steps:

• Combine brown sugar and flour.
• Cut in butter until mixture resembles medium crumbs.
• Sprinkle 1/2 cup crumb mixture over bottom of pie shell.
• Add peaches.
• Sprinkle with sugar and nutmeg.
• Beat egg, cream and vanilla; pour over peaches.
• Cover with remaining crumbs.
• Bake 40 to 45 minutes at 400 degrees or until top is evenly golden brown.

PEACH CUSTARD PIE WITH STREUSEL TOPPING

Steps:

• Preheat oven to 425°F.
• Crust:.
• Combine flour, salt and butter with fork until crumbly.
• Add in water one tbs at a time until soft dough forms.
• Gather into a ball and roll out into a circle about 1/8 inch thick.
• Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang.
• Place crust into pie plate and arrange as you wish.
• Filling:.
• Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. (Save any excess slices for garnishing the top of the pie if you wish.).
• Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches.
• Bake for 30 minutes until custard in mostly set.
• Streusel Topping:.
• Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
• Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
• Note: If your crust browns too fast cover the crust with foil.
• Let pie cool and serve cold or warm.
• Enjoy!