Dessert, Pie

Peach Blueberry Pie

Listen to Episode 19: Peach Blueberry Pie

Ingredients:

  • 7-8 peaches (if small might want more)
  • 1 c blueberries
  • 3/4 c sugar
  • 1/4 c flour
  • 1 pie crust

Crumble Top Ingredients:

  • 1 c flour
  • 1/2 c butter
  • 1/2 c brown sugar

Directions:

  • Bring water to simmer. Add peaches, let cook 1 minute. Remove peaches, slip skins and slice.
  • Mix sugar and flour in a bowl. Toss peaches and blueberries in flour/sugar mixture. Let sit 15 minutes until juices flow.
  • Put pie crust in 9-inch pan, place fruit into pie crust.
  • Mix crumble top ingredients together, sprinkle on top of pie from edge to middle.
  • Bake at 400°F for 30 minutes.
  • Cover pie with aluminum foil and bake for 20 more minutes.
  • Cool and eat.
Dessert, Pie, Vegan

Pat-in-the-Pan Pie Crust

Ingredients:

  • 1 1/3 c flour
  • 1/3 c oil
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 2-3 Tbs cold water

Directions:

  • Mix dry ingredients together. Add oil and blend with a fork until oil is well-absorbed throughout the flour. Add water 1 Tbs at a time.
  • Pour into a 9-inch pie pan. Press up the sides to form crust.
  • For pre-baked pie crust, prick crust with a fork and bake at 425°F for 10-12 minutes for until lightly browned.
  • For baked pies, fill crust and bake at the temperature called for in your recipe.
Dessert, Pie

Pie Crust and Crumble Top

Pie Crust

Ingredients:

  • 1 1/3 c flour
  • 1/3 c oil
  • 1/2 tsp salt
  • 2 Tbs cold water

Directions:

  • Mix flour, oil, & salt well. Add cold water and mix until this forms into balls.
  • Press into bottom & up the sides of a 9 inch pie dish.

Crumble Top

Ingredients:

  • 1/2 c butter – soft
  • 1/2 c sugar
  • 1 c flour

Directions:

  • Mix well – will be crumbly to sprinkle on top of fruit before baking.