Peachberry Pie is the perfect combination of sweet and tart. Made from scratch with fresh peaches and blueberries, this is a pie that you will be proud to bring to the church picnic. Peachberry Pie can be made in a jiffy, but the taste and presentation will bamboozle anyone into thinking you labored in the kitchen for hours. Don’t worry… it’s our little secret. 😉
First you are going to prepare your crusts. My favorite crust recipe is:
2 1/4 cup flour
1 tsp sea salt
1 tsp sugar
Blend dry ingredients.
3 tbsp milk
2/3 cup vegetable oil
Blend wet ingredients into dry mixture. Stir gently while folding into a ball.
Next, weave lattice strips onto the top of the fruit and crumb filling.
You are ready to bake! Place pie into preheated oven at 450 degrees for 15 minutes. Then bake an additional 30 minutes at 350 degrees (or until crust is golden brown).
To combat the “runniness” that is characteristic of many pies, keep the pie in the oven after it is done baking and turn the oven off. Allowing to sit in a cooling oven will help evaporate some of the extra juice. Serve warm out of the oven a la mode! Equally as tasty when chilled in the refrigerator. And there you have it! Peachberry pie.