Blueberry Peaches and Cream Pie

This week's Pie Guru is Leslie Marcus. She is sharing a Blueberry and Peaches and Cream pie recipe with us.Thank's Leslie for taking TRPC challenge and letting us eat your pie!

I am doing my sister's recipe of Blueberry Peaches and Cream Pie. I think this is her best dessert recipe. I have served it hot, but I actually think that I prefer it cold. If your grocery store does not carry Shortbread pie crusts, you can substitute it with a Graham Cracker crust. It is also good with just peaches or just blueberries, and I bet it would still be good with another fruit.

Blueberry Peaches and Cream Pie by Karin Calloway



Pie

• 1 9-inch shortbread pie crust
• 1 cup regular or reduced-fat sour cream
• 2 tablespoons all-purpose flour
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup blueberries, washed and dried well
• 1 cup peaches, peeled and sliced (about 3 medium peaches)
  
  

Streusel Topping

• 1/3 cup sugar
• 1/3 cup self-rising or all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup cold butter
  

Preheat oven to 350 degrees F. Combine sour cream, flour, sugar, vanilla, salt and egg in a medium bowl. Place blueberries in a small bowl and fold in half of the sour cream mixture. Add the peaches to the remaining sour cream mixture. Spread the peach mixture in the bottom of the pie crust. Top with the blueberry mixture and bake 25 minutes.

While the pie bakes, combine the sugar, flour and cinnamon. Cut in butter with a pastry blender or fork until crumbly.

After 25 minutes, sprinkle the streusel topping over the pie and return to the oven. Bake 10 minutes, or until browned.

Makes 1 9-inch pie.