Impossible Peach Blueberry Pie

Impossible Peach Blueberry Pie-homemade buttery pie crust filled with creamy vanilla custard, fresh blueberries and sweet and juicy peaches, topped with whipped cream is perfect summer treat.

This Impossible Peach Blueberry Pie is delicious dessert for summer. I’s made with seasonal fresh fruits, homemade pie crust and irresistible vanilla custard filling. Vanilla custard filling loaded with fresh fruits tastes like classic Clafoutis.

Have you ever tried my Cherry Clafoutis, rustic French dessert with vanilla custard and fruit? This delicious dessert made with fresh, sweet, juicy cherries is ridiculously easy to make, but it will impress your guest and it’s and totally budget friendly!!!

To make the crust, in food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal. If you don’t have the food processor use pastry blender or fork, it will work fine, too.

Then, add 2 tablespoons ice water into the mixture and pulse. If necessary, add (one by one) two more tablespoons ice water and pulse. The mixture should hold together when squeezed but do not overmix, it should look crumbly. Shape the dough into a disc and wrap, set in the fridge at least 1 hour (you can store it overnight in the fridge).

Next, dust the work surface with flour and roll out the dough to make 12-13 inches circle, transfer it in 10 inch pie dish, fold the edges and crimp with your finger. Set in the fridge while prepare the filling.

Ingredients

• Pie crust:
• 1 1/3 cups all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons sugar
• ½ cold unsalted butter cut in small cubes
• Filling:
• 3-4 medium peaches
• 1 ¼ cups fresh blueberries
• 3 eggs
• ¾ cup+ 2 Tablespoons whole milk
• ½ cup all-purpose flour
• ½ cup sugar
• 2.5 tablespoons unsalted butter-melted and slightly cooled
• 1 ½ teaspoons vanilla
• 2 Tablespoons sanding sugar
• For serving:
• Whipped cream or vanilla ice cream

Instructions

1. To make the crust, in food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal. If you don’t have the food processor use pastry blender or fork.
2. Add 2 tablespoons ice water into the mixture and pulse. If necessary, add (one by one) two more tablespoons ice water and pulse. The mixture should hold together when squeezed but do not overmix, it should look crumbly. Shape the dough into a disc and wrap, set in the fridge at least 1 hour (you can store it overnight in the fridge).
3. Dust the work surface with flour and roll out the dough to make 12-13 inches circle, transfer it in 10 inches pie dish, fold the edges and crimp with your finger. Set in the fridge while prepare the filling.
4. .....................................

for full instruction please see : omgchocolatedesserts.com

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