Peach and Blueberry Polka Dot Pie Tutorial
Here's another great recipe for those fresh blueberries you'll be getting this summer!
Peach and Blueberry Polka Dot Pie
Ingredients
1 package refrigerated pie crust (both crusts)
1 29oz can peaches, drained (or two regular sized cans of peaches)
1 cup blueberries, rinsed
1/2 cup sugar
1/4 cup flour
1 tsp vanilla extract
3 tsp butter, melted
Step 1
Preheat the oven to 375 degrees. In a bowl, combine the fruit, sugar, flour, vanilla, and butter.
Step 2
Press one crust into a greased pie pan and add the fruit filling.
Step 3
Unroll the second crust and cut out 1-inch sized holes (I used that little medicine cup that comes with children's medicine, hehe).
Step 4
Place second crust on top of filling, pressing along the edges to seal. Brush the top of the crust with a little milk and sprinkle 1 Tbs granulated sugar over the top.
Step 5
Bake at 375 degrees for 35-40 minutes. Serve warm.
Peach and Blueberry Polka Dot Pie
Ingredients
1 package refrigerated pie crust (both crusts)
1 29oz can peaches, drained (or two regular sized cans of peaches)
1 cup blueberries, rinsed
1/2 cup sugar
1/4 cup flour
1 tsp vanilla extract
3 tsp butter, melted
Step 1
Preheat the oven to 375 degrees. In a bowl, combine the fruit, sugar, flour, vanilla, and butter.
Step 2
Press one crust into a greased pie pan and add the fruit filling.
Step 3
Unroll the second crust and cut out 1-inch sized holes (I used that little medicine cup that comes with children's medicine, hehe).
Step 4
Place second crust on top of filling, pressing along the edges to seal. Brush the top of the crust with a little milk and sprinkle 1 Tbs granulated sugar over the top.
Step 5
Bake at 375 degrees for 35-40 minutes. Serve warm.
Comments