Peach & Blueberry Pie with Cornmeal Crumble
Labor Day

Peach & Blueberry Pie

with Cornmeal Crumble

60 MIN
$21.99 6-8 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

To end your meal on a sweet note, pair it with this delicious pie that features a seasonal duo of sweet peaches and blueberries—tossed with flour, lemon juice, and more, then topped with a buttery cornmeal crumble and baked until bubbly and golden brown.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Peach & Blueberry Pie with Cornmeal Crumble
Title
  • 1 Pie Crust
  • 4 Peaches
  • 6 oz Blueberries
  • 1 Lemon
  • 4 oz Cultured, Salted Butter
  • 2 Tbsps All-Purpose Flour
  • 1 cup Cornbread Mix
  • ½ cup Sugar
step-by-step
instructions
Prepare & cook the filling
1 Prepare & cook the filling

Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the fresh produce. Halve, pit, and thinly slice the peaches. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a large pan (nonstick, if you have one), heat 1/4 of the butter on medium-high until melted. Add the sliced peaches, lemon juice (carefully, as the liquid may splatter), half the sugar, and a pinch of salt. Cook, stirring occasionally, 8 to 10 minutes, or until softened. Turn off the heat. Stir in the blueberries and flour until thoroughly combined.

Make the cornmeal crumble
2 Make the cornmeal crumble

Melt 2/3 of the remaining butter (you will have extra) in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the cornbread mix and remaining sugar; stir until the mixture resembles wet sand.

Bake the pie & serve your dish
3 Bake the pie & serve your dish

Place the pie crust on a sheet pan, leaving it in its tin. Transfer the filling to the crust, then evenly top with the cornmeal crumble. Bake 30 minutes, or until the crumble and crust are golden brown and the filling is bubbly. Remove from the oven and let stand at least 15 minutes before serving. Enjoy!

Tips from Home Chefs

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Peach & Blueberry Pie

Prepare & cook the filling
1 Prepare & cook the filling

Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the fresh produce. Halve, pit, and thinly slice the peaches. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a large pan (nonstick, if you have one), heat 1/4 of the butter on medium-high until melted. Add the sliced peaches, lemon juice (carefully, as the liquid may splatter), half the sugar, and a pinch of salt. Cook, stirring occasionally, 8 to 10 minutes, or until softened. Turn off the heat. Stir in the blueberries and flour until thoroughly combined.

2 Make the cornmeal crumble

Melt 2/3 of the remaining butter (you will have extra) in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the cornbread mix and remaining sugar; stir until the mixture resembles wet sand.

Make the cornmeal crumble
Bake the pie & serve your dish
3 Bake the pie & serve your dish

Place the pie crust on a sheet pan, leaving it in its tin. Transfer the filling to the crust, then evenly top with the cornmeal crumble. Bake 30 minutes, or until the crumble and crust are golden brown and the filling is bubbly. Remove from the oven and let stand at least 15 minutes before serving. Enjoy!

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