Berry Peach Pie In A Bag
|Fresh peaches/Frozen peaches, thawed and drained||3 Pound, peeled pitted and sliced 1/2 inch thick too make 6 cups|
|Fresh blueberries/Frozen blueberries, thawed and drained||1 Cup (16 tbs), drained|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Unsalted butter/Margarine||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Reduced fat sour cream/Low fat vanilla ice cream||1⁄4 Cup (4 tbs) (for serving)|
1. Preheat the oven to 400°F. Make the pie crust, fit into a 9-inch pie plate, and flute the edges. In a large bowl, toss the peaches, berries, sugar, flour, and vanilla. Spoon into the crust, mounding the fruit high in the center.
2. To make the topping: In a small bowl, work all of the ingredients with your fingers until coarse crumbs form. Sprinkle evenly over the fruit, completely covering the top of the pie.
3. Slide the pie into a large, heavy brown paper bag, staple closed, and place on a baking sheet. Bake for 1 hour, then transfer to a rack. Using scissors, carefully cut open the bag, standing away from the steam. Cool for at least 30 minutes. Serve with the sour cream or ice cream if you wish.