When I saw the title of this pie I knew I had to try it. I understand it was so named because August is when peaches and berries are at their peak. This pie is SO easy to make and it is SO delicious - a light custard keeps the fruit together. I made it with blueberries cause that's what I had on hand, but next time (later this week? ha!) I will try raspberries.
Place your pie crust in a pie plate, then add the peaches
and the berries.
In a small bowl, combine the half and half, egg, sugar,
flour,
cinnamon and salt. Whisk well, then pour over the fruit.
Bake for 50 minutes or until the center is set. Cool completely on a wire rack.
This is scrumptious served slightly warm with vanilla ice cream!
Get more recipes at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesday.
August Pie
1 refrigerated pie crust
2 cups sliced peaches
2 cups blueberries, raspberries, blackberries or any combination
1 cup half and half
1 egg
2/3 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/4 tsp salt
Place pie crust in a 9 inch pie plate; place fruit in crust and spread evenly. In a small bowl, combine half and half, egg, sugar, flour, cinnamon and salt; stir until well blended. Pour over fruit.
Bake at 400 for 50 minutes or until center is set. Cool completely on a wire rack. Serves 8-10.
When I saw the title of this pie I knew I had to try it. I understand it was so named because August is when peaches and berries are at their peak. This pie is SO easy to make and it is SO delicious - a light custard keeps the fruit together. I made it with blueberries cause that's what I had on hand, but next time (later this week? ha!) I will try raspberries.
Place your pie crust in a pie plate, then add the peaches
and the berries.
In a small bowl, combine the half and half, egg, sugar,
flour,
cinnamon and salt. Whisk well, then pour over the fruit.
Bake for 50 minutes or until the center is set. Cool completely on a wire rack.
This is scrumptious served slightly warm with vanilla ice cream!
Get more recipes at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesday.
August Pie
1 refrigerated pie crust
2 cups sliced peaches
2 cups blueberries, raspberries, blackberries or any combination
1 cup half and half
1 egg
2/3 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/4 tsp salt
Place pie crust in a 9 inch pie plate; place fruit in crust and spread evenly. In a small bowl, combine half and half, egg, sugar, flour, cinnamon and salt; stir until well blended. Pour over fruit.
Bake at 400 for 50 minutes or until center is set. Cool completely on a wire rack. Serves 8-10.
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