Blueberry-Peach Potpie

By miss5elements

Per serving (using whole piecrust): 489 cal, 72g carb, 76mg chol, 21g fat, 6g protein, 196mg sodium

Ingredients

• 1 prepared piecrust sheet
• 1 (1lb.) bag frozen peaches, lightly thawed & chopped
• 1 pt fresh blueberries, stems plucked
• 2 T all-purpose flour
• 1/2 c sugar
• 1/4 t ground nutmeg
• 1/2 t vanilla extract
• 3 T unsalted butter, cold & cut into cubes
• 1 egg mixed w/1T water, for egg wash
• Sugar cube, crushed for dusting

Details

Servings 4
Preparation time 10mins
Cooking time 45mins
Adapted from essence.com

Preparation

Step 1

1. Preheat oven to 350F.
2. Lightly butter 4 ramekins, set aside.
3. Roll piecrust flat, and cut into thin strips.
4. Or, w/a ramekin as your guide, cut out 4 circles ~1" larger in circumference than the opening of the ramekin; set aside.
5. In a large bowl, combine peaches & blueberries.
6. Mix in flour, sugar, nutmeg, & vanilla.
7. Pour into the 4 ramekins & add butter cubes evenly to each dish.
8. Crisscross pastry strips on top or cover w/full circle, pressing excess over the edges.
9. W/a paring knife, make 3 slices on top of circle to vent.
10. Brush on egg wash & dust w/sugar.
11. Bake until golden brown on top & edges are bubbling, about 30-35 minutes.