Joyful Peach and Blueberry Pie

Over the next few weeks, I’ll be posting my favorites of the recipes I put together for Agriberry over the warmer months. This was one of my absolute favorites – a taste of sunshine.

Joyful Peach and Blueberry Pie

Joyful Peach & Blueberry Pie

  • 3 c. peaches, peeled, pitted and chopped (about 3 peaches)
  • 1 to 1 1/2 c. blueberries
  • 1/2 c. brown sugar
  • 1 T. lime juice
  • 3 T. cornstarch
  • 1 gluten-free piecrust (thawed if frozen; I use WholeFoods – best I’ve found yet)


  • 1/2 c. GF flour (I prefer Pamela’s)
  • 1/2 c. GF oats (Bob’s Red Mill or other)
  • 1/8 c. sunflower seeds
  • 1/8 c. sesame seeds
  • 1/2 c. brown sugar
  • 1/4 t. salt
  • 6 T. butter, cut into small pieces

Set oven to 375. In a large, bowl, mix, the peaches, blueberries, sugar, lime juice, and cornstarch. Pour into your pie crust and bake for 30 minutes. While that bakes, use a fork or cutting tool to cut the butter into the remaining ingredients for the topping – you will have loose crumbs. After pie has baked its 30 minutes, remove from oven and lightly spread the crumb topping over the top of the pie, from the center out to the crust. Return the pie to the oven to cook another 30 – 45 minutes, until the juice starts to bubble up around the edges of the crumb topping. You may want to put a cookie sheet a rack below the pie to protect from dripping, and if the topping starts to get too brown, cover it loosely with fool for the last few minutes of baking. Cool 1 to 2 hours before serving – goes great with vanilla ice cream or yogurt!

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