| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1 1/4 |
c |
Light brown sugar; (packed) |
| 2 |
tb |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1 1/4 |
ts |
Cinnamon |
| 3/4 |
ts |
Nutmeg |
| 1 |
pn |
Black pepper |
| 2 |
c |
Fresh blueberries; washed and stemmed |
| 2 |
lb |
Peaches; peeled, pitted, and |
|
|
; cut into wedges |
|
|
; (about 3 cups) |
| 1/2 |
c |
Flour |
| 1 |
c |
Oatmeal |
| 1/2 |
|
Stick butter; cut into small |
|
|
; pieces |
| 1 |
|
Unbaked 9 inch pie crust |
| 2 |
c |
Sweetened whipped cream |
| 8 |
|
Sprigs fresh mint |
|
|
Shaker of powdered sugar |
INSTRUCTIONS
FILLING
FINISH
1. Preheat oven to 350 degrees F. In a sauce pan, combine 1 1/2 cups of
water, 3/4 cup of brown sugar, cornstarch, salt, 1 teaspoon of cinnamon,
1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth.
2. Place the pan over high heat and bring to a boil. Reduce the heat to
medium and simmer for 2 minutes. Remove from heat.
3. Place blueberries and peaches in a mixing bowl and pour the syrup over
the fruit. Toss well and cool for 10 minutes.
4. In a mixing bowl, combine the remaining 1/2 cup brown sugar, remaining
1/4 teaspoon cinnamon, remaining 1/4 teaspoon of nutmeg, 1/2 cup of flour,
1 cup of oatmeal, and butter. Using your fingers, work the mixture together
until it resembles a coarse crumb-like mixture.
5. Pour the fruit mixture into the prepared pie shell. Sprinkle the topping
over the top of the fruit filling. Bake for 1 hour, or until the crust is
golden. Remove the pie from the oven and cool for 15 minutes before
slicing.
6. Slice and serve warm. Garnish with sweetened whipped cream, fresh mint,
and powdered sugar.
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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