PEACH AND BLACKBERRY CRUMB PIE
Ingredients
Pie dough for 1, 10” pie
3 cups fresh peaches, peeled, pitted and coarsely chopped
2 cups blackberries (or blueberries)
1 cup sugar
⅓ cup flour
⅛ teaspoon salt
2 eggs, beaten
½ cup sour cream
Topping:
½ cup sugar
½ cup flour
¼ cup butter, chilled and cut into small chunks
Instructions
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, ⅓ cup 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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