Blueberry Or Raspberry Peach Pie (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 pre-made 9-inch pie shell 2 1/4 lbs fresh peaches, peeled and sliced or 2 (16 ounce) packages frozen sliced peaches, thawed 1 cup sugar 1 cup flour 2 1/2 cups fresh blueberries or raspberries 2 tablespoons seedless raspberry jam, melted 1/2 cup old fashioned oats 1/4 teaspoon ground nutmeg 5 tablespoons butter or margarine, melted ice cream (optional)

Instructions

Preheat oven to 375. In a bow combine the peaches with 1/2 cup sugar, 1/4 cup flour and spoon it into the crust. Toss the blueberries or raspberries with the jam. Spoon the raspberries over the peaches. In large bowl, combine remaining 3/4 cup flour, 1/2 cup sugar, oats and nutmeg. Add butter; stir until crumbs form. Sprinkle the topping over the pie. Bake 1 hour, 20 minutes to 1 hour, 30 minutes, or until filling is bubbly and crumbs are lightly browned. Cool on rack. And serve with ice cream while still warm. Serves 8.

Serving Size

Serves 8

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