Peach-Blueberry Pie

  • Yield 8 servings

Enjoy this season’s produce with a homemade pie! This one gets most of its sweetness from the fresh peaches and blueberries.


Whole-wheat pastry butter pie crust:
1 1/4 cups whole wheat pastry flour
1/2 teaspoon salt
7 tablespoons very cold butter, cut into small pieces
2 to 3 tablespoons ice water
6 peeled peaches, sliced thinly
1 cup blueberries
1 1/2 tablespoons fresh lemon juice
1 pinch salt
1 1/2 tablespoons arrowroot (found in spice section)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons fruit sweetened apricot spread
1 1/2 tablespoons honey
1/2 cup rolled oats
1/2 cup whole wheat pastry flour
1/4 cup sliced almonds
3 tablespoons sugar
pinch salt
2 to 3 tablespoons olive oil


  1. To make the crust:  Mix the whole-wheat pastry flour with the salt in a medium bowl or a food processor. Put cut butter in the freezer while mixing flour and salt. Add cold butter pieces and cut in using a pastry blender or by pulsing in the food processor. Add ice water, 1/2 tablespoon at a time until dough forms into a ball. Gather up and pat into a disk. Refrigerate dough for 30 minutes.
  2. Preheat oven to 350 degrees F.
  3. When ready to use, roll dough out between 2 sheets of wax paper into 1 (9-inch) disc. Place dough in pie plate fitting loosely and then pressing into place.
  4. To make the filling: Toss the fruit with lemon juice, pinch of salt, arrowroot, spices, apricot spread and honey. Carefully place the fruit in the unbaked pie shell.
  5. To make the topping: Mix the oats, flour, almonds, maple sugar, and salt together in a bowl. Add the oil and, with fingers or a pastry blender, mix until crumbly. Sprinkle the topping all over the pie, carefully pressing down just a bit to secure.
  6. Bake for 1 to 1 1/4 hour. You may want to place a cookie sheet on a lower rack under the pie to catch any juice that may drip down onto the oven.
Recipe by  Dawn of The Daily Table, courtesy of the Meatless Monday