Easiest Way to Prepare Appetizing Peaches and Blueberries in a Muerbeteig Crust

Peaches and Blueberries in a Muerbeteig Crust. To prepare the topping: Whisk the yogurt with the honey in a bowl. Spoon on top of each serving and top with a reserved pecan half. Sweet blueberries and juicy peaches are the best part of summer.

A savory crust is essential for creating dinner pastries. This recipe makes a light, double pie crust that's perfect for quiches and pot pies. Use this dough for filled pastries such as chicken pot pie or Quiche Lorraine. You can have Peaches and Blueberries in a Muerbeteig Crust using 15 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Peaches and Blueberries in a Muerbeteig Crust

1. Prepare of Filling--------------------.
2. Prepare 3 of large peaches.
3. You need 1 quart of blueberries with sugar see my recipe.
4. It's 1 tablespoon of cornstarch.
5. It's 1/4 teaspoon of salt.
6. It's 1/4 cup of sugar.
7. You need of Crust--------------------.
8. You need 1 of Muerbeteig crust see my recipe.
9. It's of Toppings------------------.
10. It's 1 cup of walnuts.
11. You need 1/4 cup of sugar.
12. Prepare 1/4 cup of sugar.
13. Prepare 1/3 stick of butter.
14. Prepare of Overall--------.
15. You need As needed of cinnamon sugar mixture.

Also known as Muerbeteig, this pastry crust is also essential in many savory. The combination of peaches and blueberries in this streusel-topped pie can't be beat. I tossed the sliced peaches in a big bowl with blueberries (I prefer frozen so they don't turn everything purple), sugar, lemon juice, and a touch of almond The coconut oil was a happy accident: I was out of butter, so I subbed it in and ended up loving the nutty and slightly tropical flavor it gave the crust. Peaches and blueberries are combined for a perfect balance of sweet and tart in this late summer pie.

Peaches and Blueberries in a Muerbeteig Crust step by step

1. Make the Muerbeteig crust and refrigerate..
2. Preheat oven to 375 degrees Fahrenheit.
3. Peel and remove the pit of the peaches.
4. It's easier to cut reverse wedges from the pit..
5. Add the blueberries to the bowl..
6. Add half the salt, and sugar cinnamon mixture, to the peaches.
7. Take the blueberries and mash them, mix with the rest of the salt and cornstarch..
8. Carefully roll out the crust on a lightly dusted with flour wax paper..
9. Spray a oven safe pan or skillet with nonstick spray. Lay the crust in the skillet..
10. Pour the blueberry mixture on to crust make any adjustments to the crust..
11. Layer the peaches on top..
12. Chop the walnuts. Add to the butter, sugar, and flour.
13. Mix the walnuts, sugar, flour and butter. The add the topping ingredients to the top of the peach and blueberry mixture..
14. Garnish with 4 slices of peaches.
15. Put into the oven for 45 minutes. Mine turned out extra juicy use twice the amount of cornstarch for more thickened berries..
16. Let rest 15 or longer even make the night before. Serve I hope you enjoy!!.

Its hearty rye crust comes from Kim Boyce's book Good to Simply cut a shallow "x" into the bottom of each peach, then blanch them for one minute in boiling water. A beautiful fresh tasting blueberry peach pie and a simple pastry recipe! Pipe little whipped cream rosettes around the edge of the pie for a nice Remove from heat, add gelatin; stir until dissolved. In a large bowl, combine peaches and blueberries. A recipe for Peach and Blueberry Crumble - a juicy pie filling with a crumb topping.