Pie crust filled with fresh peaches and blueberries tossed in a sweet and delicious custard, topped with a buttery streusel topping.
Servings : 10
Prep Time 30 minutesmins
Cook Time 1 hourhr
Total Time 8 hourshrs
Ingredients
1(9-inch) Pie Crust (homemade or store-bought)
For the Filling
3to 4 peaches, pitted, peeled and sliced
1cupfresh blueberries
1/2teaspoonlemon zest
1can fat-free sweetened condensed milk
2eggs
1/2tablespoonlemon juice
1teaspoonpure vanilla extract
4tablespoonsbutter, melted
For the Streusel Topping
1/3-cupall-purpose flour
1/3-cuplight brown sugar, packed
1/3cupchopped pecans
2tablespoonsbutter, softened
Instructions
If using homemade pie crust, preheat oven to 425.
Place pie crust in a 9-inch pie dish and bake for 7 to 8 minutes, or until lightly browned.
Remove from oven and set aside.
If using store-bought pie crust, preheat oven to 350. Do Not pre-bake
Place pie crust in a 9-inch pie dish.
Make Filling
In a bowl, combine sliced peaches, blueberries, and lemon zest; toss to combine.
Arrange fruit mixture on the bottom of pie crust.
In your mixer's bowl, combine sweetened condensed milk, eggs, lemon juice, vanilla, and butter; beat until smooth and combined, about 30 seconds.
Pour custard over fruit-mixture; set aside.
In a small mixing bowl, combine flour, light brown sugar, and chopped pecans; using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Sprinkle Streusel Topping on top of custard.
Bake pie for 55 to 60 minutes, or until toothpick inserted in the center comes out clean.
Remove from oven and cool on wire rack, over night.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.