Zutaten für Peach Blueberry Streusel Pie
- Deep Dish Pie Shells
- 1 ½ cups granulated sugar
- 2 tablespoons cornstarch
- Ground Ginger
- Fresh Peaches
- Fresh Blueberries
- 1 tablespoon lemon zest
- All Purpose Flour
- ½ cup packed brown sugar
- Ground Cinnamon
- ⅓ cup (6 tablespoons) cold unsalted butter
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Zubereitung von Peach Blueberry Streusel Pie
- Preheat oven to 400°F (200°C). In a large bowl, whisk together ½ cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon ground ginger.
- Add 4 cups sliced fresh peaches (or thawed and drained frozen peaches), 2 cups fresh blueberries (or thawed and drained frozen blueberries), and 1 tablespoon lemon zest. Gently toss to coat.
- Pour the fruit filling into your prepared 9-inch pie crust.
- In a medium bowl, combine 1 cup all-purpose flour, ½ cup packed brown sugar, and 1 teaspoon ground cinnamon.
- Cut in ⅓ cup (6 tablespoons) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the fruit filling.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
170g
Fat
34g
Carbs
22g
