Butterscotch Blueberry-Peach Pie

Preparation:  25 min. Cooking: 55 min. Total: 80 min.
Recipe photo
  • 3/4 Cup brown sugar, packed
  • 3 Tbsp cornstarch
  • 1/8 pinch salt
  • 2 Lb ripe peaches , peeled and thickly sliced
  • 2 Cup fresh blueberries
  • 3 tsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 2 refrigerated pie crusts
  • 3 tsp unsalted butter , cut up
Preheat oven to 450 ℉. Combine the brown sugar, corn starch and salt in a large bowl. Gently stir in the peaches, blueberries, lemon juice, lemon zest and vanilla extract. Toss to coat.

Arrange one pie crust in a 9 inch pie pan, letting pastry overhang edge. Spoon fruit filling into pie shell and dot with butter. Place remaining pastry disk on top of pie. Fold edge of top pastry over lower pastry. Flute by pressing together with index finger and thumb, pressing down on rim of pie pan. Cut vents for steam.

Place pie on a cookie sheet and bake 10 minutes. Reduce oven temperature to 375 ℉. Bake 45 minutes longer, or until filling is bubbly in center. Let cool completely on a wire rack.
Calories
370 Cal
Fat
14 g
Carbs
60 g
Protein
4 g
Fiber
3.4 g
Sugar
33 g
Cholesterol
3.8 mg
Sodium
300 mg


Nutrients

Fiber     3.4 g
Fat     14 g
Sugar     33 g
Carbs     60 g
Protein     4 g
Calories     370 Cal

Fats

Fat, Poly     1.7 g
Fat, Mono     7.4 g
Fat, Sat     4 g
Fat, Trans     0 g
Fat, Percent     34 %

Vitamins

Vitamin, K     10 mcg     8.5 %
Vitamin, A     430 IU     14 %
Vitamin, B12     0 mcg     0.1 %
Niacin     2 mg     13 %
Riboflavin     0.1 mg     9.7 %
Vitamin, C     12 mg     13 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     5 %
Vitamin, E     1.1 mg     7.2 %
Panto, Acid     0.3 mg     6.4 %
Choline     10 mg     1.8 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     51 mcg     5.1 %
Phosphorus     63 mg     8.9 %
Magnesium     21 mg     4.9 %
Copper     0.1 mcg     16 %
Fluoride     4.6 mcg     110 %
Zinc     0.4 mg     3.8 %
Cholesterol     3.8 mg     0.1 %
Sodium     300 mg     20 %
Selenium     9.3 mcg     17 %
Manganese     0.3 mg     4.7 %
Potassium     300 mg     6.4 %
Iron     1.4 mg     18 %