Streusel-Topped Peach-Blueberry Pie

A Pillsbury® refrigerated pie crust makes pie-making just peachy! MORE+ LESS-

By Pillsbury Kitchens

January 12, 2010

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

cups sliced peeled peaches or 1 can (29 oz) peach slices, well drained

cup blueberries

1/2

cup powdered sugar

1/3

cup all-purpose flour

1/2

teaspoon ground cinnamon

3/4

cup all-purpose flour

1/2

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/3

cup butter or margarine

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1

Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2

Heat oven to 375°F. In large bowl, mix filling ingredients; spoon into crust-lined pan.
3

In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling.
4

Bake 40 to 45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.