Peach Blueberry Pot Pies
Enjoy the last of the summer fruit with these easy peach blueberry pot pies!
Servings: 2
Calories: 289kcal
Ingredients
- 2 fresh peaches
- 1 1/2 cups fresh blueberries
- 1/2 cup water
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon lemon juice (juice of half a lemon)
- 1 tablespoon unsalted butter
- 1/2 batch Simply Perfect Pie Crust
- 1 egg (large)
- 2 tablespoons milk
- 2 tablespoons coarse sanding sugar, for garnish
Instructions
- Preheat the oven to 425 degrees F.
- Peel and pit the peaches, and cut them into ½-inch chunks. Place them in a large bowl along with the blueberries, water, cornstarch, vanilla, salt, and lemon juice. Toss to coat.
- Tip the fruit mixture into heat safe bowls and dot with butter.
- Roll out the pie dough to a thickness of ⅛-inch. Top the bowls with circles of dough, and cut a few vents to allow the steam to escape.
- Place the egg and milk in a small bowl and beat together with a fork until combined. Brush over the pie crust and sprinkle with coarse sugar for garnish.
- Bake for 30-45 minutes, or until the fruit is softened and the pie crust is golden brown. Serve warm.
Nutrition
Calories: 289kcal | Carbohydrates: 48g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 335mg | Potassium: 421mg | Fiber: 5g | Sugar: 37g | Vitamin A: 843IU | Vitamin C: 24mg | Calcium: 45mg | Iron: 1mg