Recently, I acquired some early New Hampshire grown peaches and some late New Hampshire grown blueberries. (Thanks mom!) The peaches were really ripe and soft – too delicate to eat without dripping juice all over everything. The blueberries were dwindling in amount after being added to morning smoothies. So I decided to combine efforts and put them both into a pie. Because everything is better with butter and brown sugar right?
I simply combined the roughly cut up the peaches (4) and the 1/2 pint of blueberries and added the “universal pie mix” of: a bit of brown sugar, pinch of salt, teaspoon of cornstarch, a healthy shake of ground cinnamon and a good squirt of lemon juice.
Into my store-bought pie shell (don’t judge – it was easy) and I made the effort to create a streusel topping out of cubed butter, flour and lots of brown sugar with a pinch more of ground cinnamon and a tiny bit of ground cloves!
I baked it in a hot oven (400 degrees!) for 35 mins or so. Tip: you may want to cover it with a loose piece of foil for the first 25 mins so the top bits of exposed sugar don’t burn too quickly. Notice that I did exactly that. Not.