This is the perfect summer dessert. The pie uses some of our favorite, plentiful fruits and the crust couldn’t be easier. This is always a hit on the dessert buffet that we serve nightly and, if you’d like, the crust will serve as the “host” for other fruits as well.
One of my very favorite cookbooks is where this was found: “For Goodness Taste” from The Rochester Junior League.
2 1/4 cups plus 1/3 cup flour (divided)
2 teaspoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 Tablespoons milk
1/2 cup confectioners sugar
2 cups fresh blueberries
2 cups fresh peaches (peeled and sliced)
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/3 cup softened butter
Combine 1 1/2 cups flour, sugar, salt, oil and milk to form a soft pastry dough.
Press dough evenly in a 9-inch pie pan.
Combine confectoiners sugar, 1/3 cup flour and the fruit. Spoon over pastry.
Combine 3/4 cup flour, brown sugar and cinnamon. Cut in butter until crumbly and then spread over the fruit.
Bake 40-45 minutes at 375 until the topping is a beautiful golden brown!
The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie