See that big dollop of SCD Whip Cream on top of this pie? There is a reason for such extravagance. I made this delicious Peach and Blueberry Crumble Pie as a deep dish pie. There should have been more fruit added. So my rationale was to add extra whipping cream. Mercy...it was yummy- however, most definitely a once in a while treat!
I love to combine fresh peaches with blueberries...plain Blueberry Pie has never been one of my favorites. However, with fresh Peaches as the main component - it is a marriage made in heaven. Add a gluten free crumble on top - to die for!
1 Gluten Free Pie Crust for a deep dish pie plate - I use Bette Hagman's Dream Pastry Recipe
6 - 8 large fresh Peaches
1 Tblsp. fresh Lemon juice
1/2 cup of Organic Cane Sugar
3 Tblsp. Corn Starch
2 handfuls of Blueberries
1/2 cup Almond Meal
2 Tblsp. Quinoa Flakes
1/2 tsp. dried Ginger and Cinnamon
1/2 cup of crushed Gluten Free Corn Flakes
3 Tblsp. Coconut Palm Sugar
4 Tblsp. Butter
Line a deep dish pie pan with your Gluten Free Pastry, poke holes in the bottom of the pie with a fork and set aside.
I peeled the peaches with a soft peeler, then slice adding to a bowl and pour in the lemon juice tossing to coat. In a smaller bowl, whisk together the cornstarch and sugar. Sprinkle this throughout the peaches tossing to coat, then add to the pie crust. Add in a few handfuls of blueberries.
Meanwhile, preheat the oven to 450 degrees.
To a small bowl, add all of the crumble ingredients, mixing well, then sprinkle over the pie. Bake the pie at 450 degrees for 10 minutes, then turn the oven down to 350 degrees and continue to bake for another 35-40 minutes.
Allow to cool, but can be served slightly warm with lots of SCD Whip Cream. Yummy deliciousness!