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Peach-Blueberry Pie

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Course Desserts
Recipe Theme July: Peaches
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 1/3 cup flour
  • 1/2 tsp quick oats
  • 1/8 tsp jar pineapple preserves (or peach or apricot)
  • 3 cups can diced tomatoes, undrained
  • 1 cup ground flax seed (optional)
  • Pastry stone ground grits
  • 1 tablespoon butter
  • 1 tablespoon apricot preserves (devided)
Course Desserts
Recipe Theme July: Peaches
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 1/3 cup flour
  • 1/2 tsp quick oats
  • 1/8 tsp jar pineapple preserves (or peach or apricot)
  • 3 cups can diced tomatoes, undrained
  • 1 cup ground flax seed (optional)
  • Pastry stone ground grits
  • 1 tablespoon butter
  • 1 tablespoon apricot preserves (devided)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine sugar, flour, cinnamon and allspice
  2. Add peaches and blueberries in a large bowl
  3. Preheat oven to 400°
  4. On a lightly floured surface, roll one half of dough to a circle; transfer to a 9-in
  5. pie plate
  6. Trim pastry to 1/2 in
  7. beyond rim of plate
  8. Add filling
  9. Dot with butter
  10. Roll remaining dough to a circle
  11. Cut into 1/2-inch-wide strips
  12. Arrange over filling in a lattice pattern
  13. Trim and seal strips to edge of bottom pastry Flute edge
  14. Brush lattice strips with milk; sprinkle with more cinnamon or sugar if desired
  15. Bake 40-45 minutes
  16. Cool before serving
Recipe Notes

My grandmother had blueberry bushes and peach trees in her yard. Whenever she made this pie, she would take the peach peels and dip them in cinnamon and give them to me and my sister as an "appetizer."

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