Directions:
- Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
- *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
- Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
- Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1135.43 Kcal (4754 kJ) | ||
| Calories from fat | 522.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58g | 89% | |
|---|---|---|---|
| Sodium | 673.32mg | 28% | |
| Potassium | 408.37mg | 9% | |
| Total Carbs | 143.55g | 48% | |
| Sugars | 44.08g | 176% | |
| Dietary Fiber | 5.36g | 21% | |
| Protein | 15.05g | 30% | |
| Vitamin C | 112.5mg | 187% | |
| Iron | 4.1mg | 23% | |
| Calcium | 55mg | 5% | |
| Amount Per 100 g | |||
| Calories | 322.48 Kcal (1350 kJ) | ||
| Calories from fat | 148.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.47g | 89% | |
|---|---|---|---|
| Sodium | 191.24mg | 28% | |
| Potassium | 115.98mg | 9% | |
| Total Carbs | 40.77g | 48% | |
| Sugars | 12.52g | 176% | |
| Dietary Fiber | 1.52g | 21% | |
| Protein | 4.27g | 30% | |
| Vitamin C | 31.9mg | 187% | |
| Iron | 1.2mg | 23% | |
| Calcium | 15.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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