Peach Blueberry Pie

I love pie.

Like, REALLY love pie.

I have a sweet tooth so cakes, cookies, and other desserts are still good and satisfying but pie outranks them all.

My all-time favorite is warm apple pie with vanilla ice cream. I’m just a classic kind of gal.

But I must say this peach blueberry pie is vying for the title of favorite.

Who can resist summer’s gorgeously sweet peaches and blueberries held by a buttery crust and topped with a sugary oat crumble topping?

Not this girl.

Me oh my, it’s so delicious and such a perfect summer dessert. You’ve got to give it a try!

Peach Blueberry Pie; Recipe Or Not

1 pie crust

Filling:

4-5 cups ripe peaches, sliced

1 cup blueberries

1/2 cup brown sugar

1 t. cinnamon

pinch of allspice

2 T. flour

1 T. cornstarch

Juice from one lemon

Topping:

1 cup oats

1/4 cup flour

1/2 cup brown sugar

1 t. cinnamon

3-4 T. cold butter

The Prep: Prepare the pie crust if making from scratch, set in the fridge before rolling it out. Preheat oven to 375. In a large bowl, combine all ingredients for the filling and stir gently until thoroughly combined. Set aside and prepare the topping.  Combine with the oats, flour, brown sugar, and cinnamon. Then cut in the butter with clean hands until it reaches a moist, crumbly texture. Roll out the pie crust and place in pie pan. Pour the filling into the crust and top with the oat crumble mixture. Bake for 45-60 minutes or until golden brown and bubbling. Let set for at least 15-20 minutes before serving.