Blueberry Peach Pie

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I doubled this recipe so I could make two pies, because if you’re going to bother to make one, you might as well make two! I like to use frozen fruit as it creates less liquid when you’re preparing the filling, but cooks right up in the oven.

Author: Emma Frisch
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Yield: One 9-inch pie

Ingredients

For Cornmeal Crust:

Substitute whole milk for skim or 2%
Substitute cornstarch for arrowroot powder
Substitute sugar for coconut sugar

For Filling:

Substitute nectarines for peaches (or other stone fruit)
Omit sugar, the fruit is plenty sweet!
Substitute cornstarch for arrowroot powder or coconut flour (a great thickener!)
Substitute cinnamon for 1/4 teaspoon ground nutmeg and 1/2 teaspoon ground cardamom
(Optional) raw sugar on top

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Instructions

For Cornmeal Crust, follow this recipe with the ingredient substitutions above.

For Filling, follow this recipe with the ingredient substitutions above.

Find it online: https://emmafrisch.com/blueberry-peach-pie/