Peach Blueberry Streusel Pie

• 10 inches deep dish pie shells (one unbaked bottom crust)
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 5 medium fresh peaches, peeled, sliced
• 1 cup fresh blueberries
• 2 teaspoons freshly grated lemon zest
• 3/4 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup cold butter, cut into chunks

1. Heat oven to 400u0b0F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
2. *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.
3. 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.
4. Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.

dish pie shells, sugar, cornstarch, ground ginger, peaches, fresh blueberries, freshly grated lemon zest, allpurpose flour, brown sugar, ground cinnamon, cold butter

Taken from www.food.com/recipe/peach-blueberry-streusel-pie-389492 (may not work)