Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Wednesday, September 15, 2010

A Peach of a Blueberry Pie...


...Blueberry Peach Crumble Pie to be precise. For the feast of Our Blessed Mother's nativity, we celebrated with pie...the usual birthday dessert in our house. And because it was Our Blessed Mother's birthday, I chose to make a blueberry pie, with a couple of peaches added for extra yum, and a crumble topping because it's my favorite.

Blueberry Peach Crumble Pie
serves 6-8

printer version

2 cups blueberries rinsed and patted dry
two large peaches, peeled and diced
3/4 c. sugar (if fruit is very sweet cut this measure back to 1/2 cup)
3 T. flour
1 T. fresh, strained lemon juice
1/8 t. salt
Single pie crust (if you need a crust recipe, you can find the one I use here)


1/2 cup sugar
1/2 t. cinnamon
1/4 t. ginger
1/2 cup flour
4 T. butter

Prepare pie pan with bottom crust.

Mix the fruit, sugar, flour, lemon juice and salt (do this gently with your hands to prevent breaking the berries). Place in pie crust.

Crumble: Combine 1/2 cup sugar and 1/2 cup flour and spices. Cut in the butter until crumbly and sprinkle on top of the fruit.

Bake the pie at 375 degrees F in the lower third of the oven for 30 minutes. Place a baking sheet under pie. Bake until thick juices bubble in the middle, about 30 minutes longer.

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