Thursday, August 16, 2012

Peach Blueberry Pie

The spices provide a good counter to the sweetness of the fruit --  a great taste for a warm summer evening.

Yield: 8 servings


  • 1 1/2 cups sugar
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 5 1/2 cups peeled and sliced peaches
  • 1 1/2 cups blueberries
  • Pastry for double pie crust
  • Vanilla ice cream


Note: The original recipe made too little filling, which is why the pictures look too skimpy.  I've fixed that in the above ingredients, so you should be ready to go.

  1. In a large bowl, combine the sugar, flour, cinnamon, cardamom, nutmeg, and cloves.  Fold in the peaches and blueberries.
  2. Line a 10" pie plate with crust.  Pour in the filling.
  3. Cut the second pie crust into strips and arrange in a lattice pattern.  Pinch and flute the edges.
  4. Bake at 400°F for 45 minutes.  Cool completely on a wire rack.  Serve withvanilla ice cream.

Adapted from Taste of Home.

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