SIGN UP FOR OU KOSHER NOTIFICATIONS

BROWSE KOSHER RECIPES

• Baked Goods
• Beverages
• Breads
• Cheese
• Chicken
• Desserts
• Featured Recipes
• Fish
• Holidays
• Kugels
• Marinades
• Meat Recipes
• Pareve Recipes
• Passover
• Pasta
• Relishes/Dressings
• Salads
• Side Dishes
• Soups
• Stuffing
• Traditional Jewish
• Veggies

Blueberry Or Raspberry Peach Pie (dairy or pareve)

1 pre-made 9-inch pie shell
2 1/4 lbs fresh peaches, peeled and sliced or 2 (16 ounce) packages frozen sliced peaches, thawed
1 cup sugar
1 cup flour
2 1/2 cups fresh blueberries or raspberries
2 tablespoons seedless raspberry jam, melted
1/2 cup old fashioned oats
1/4 teaspoon ground nutmeg
5 tablespoons butter or margarine, melted
ice cream (optional)

Preheat oven to 375. In a bow combine the peaches with 1/2 cup sugar, 1/4 cup flour and spoon it into the crust. Toss the blueberries or raspberries with the jam. Spoon the raspberries over the peaches. In large bowl, combine remaining 3/4 cup flour, 1/2 cup sugar, oats and nutmeg. Add butter; stir until crumbs form. Sprinkle the topping over the pie. Bake 1 hour, 20 minutes to 1 hour, 30 minutes, or until filling is bubbly and crumbs are lightly browned. Cool on rack. And serve with ice cream while still warm. Serves 8.