PEACH AND BLACKBERRY CRUMB PIE

PEACH AND BLACKBERRY CRUMB PIE

 

Pie dough for 1, 10” pie

3 cups fresh peaches, peeled, pitted and coarsely chopped

2 cups blackberries (or blueberries)

1 cup sugar

1/3cup flour

1/8tsp. salt

2 eggs, beaten

1/2cup sour cream

 

Topping:

1/2cup sugar

1/2cup flour

1/4cup butter, chilled and cut into small chunks

 

Preheat oven to 350°.  

 

Roll out the pie dough into a 14” round and place in the pie plate.  Crimp the edges to form a crust

 

Place chopped peaches in the bottom of the pie crust. Top evenly with the blackberries.

 

In a large bowl, mix 1 cup sugar, 1/3cup flour, and salt.  Add eggs and sour cream.  Blend thoroughly and pour mixture evenly over mangoes and berries in the pie shell.

 

In a small bowl, combine the sugar and flour for topping. Add butter and mix with fingertips, massaging the butter into the flour and sugar until the mixture resembles a coarse meal.  Sprinkle evenly over the top of filling.

 

Bake for 1½  hours until golden and bubbly.  Let cool for 20-30 minutes before cutting.  Delicious warm with vanilla ice cream or straight up ‘pie for breakfast’!! YUM!

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Dessert

© 2018 by PAMELA GELSOMINI, LLC