Labor Day

Peach & Blueberry Pie

with Cornmeal Crumble

60 MIN

$21.99 6-8 Servings

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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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

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

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.

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!