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When I saw the title of this pie I knew I had to try it. I understand it was so named because August is when peaches and berries are at their peak. This pie is SO easy to make and it is SO delicious - a light custard keeps the fruit together. I made it with blueberries cause that's what I had on hand, but next time (later this week? ha!) I will try raspberries.
Place your pie crust in a pie plate, then add the peaches
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and the berries.
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In a small bowl, combine the half and half, egg, sugar,
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flour,
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cinnamon and salt. Whisk well, then pour over the fruit.
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Bake for 50 minutes or until the center is set. Cool completely on a wire rack.
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This is scrumptious served slightly warm with vanilla ice cream!
Get more recipes at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesday.
August Pie
1 refrigerated pie crust
2 cups sliced peaches
2 cups blueberries, raspberries, blackberries or any combination
1 cup half and half
1 egg
2/3 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/4 tsp salt
Place pie crust in a 9 inch pie plate; place fruit in crust and spread evenly. In a small bowl, combine half and half, egg, sugar, flour, cinnamon and salt; stir until well blended. Pour over fruit.
Bake at 400 for 50 minutes or until center is set. Cool completely on a wire rack. Serves 8-10.
This looks delicious! I have a lot of peaches, and have been looking for a few new ways to use them all. This one oughta do!
ReplyDeleteWhat a yummy way to use up the bits of fruit left over!
ReplyDeleteThat is a great recipe to have to hand with all the wonderful fruit that is available at the moment! Thanks for sharing it.
ReplyDeleteFor the past five years I have baked a recipie from Penzey's Spices for a blueberry pie -exactly like this. It is delicious! I have never seen a similar pie until this one. I have been cooking with peaches from our downtown produce market the last three weeks and can't wait to make this for my husband. Thanks for the recipie!
ReplyDelete