You may recall (if you are one of the long-timers) that I have issues with pies. Pies are not my favorite. Pies are an inferior dessert. I mostly say that because for the majority of my life, I have been beaten by pies. In a war between me and a pie, the pie almost always wins.
Why? It’s the dang crust. I know what you’re thinking. “My gosh, Melissa. There are a million “no fail” pie crust recipes out there. Why don’t you try one of those?” Believe me, I have. Yet I still manage to fail.
Actually there is one recipe I have found that actually works for me. But I know that if I am just not feeling up for a battle, I can make this crust-less peach blueberry pie.
When I say “pie,” I am using that term loosely. You might consider this more of a cobbler than a pie. But I really don’t think Mary Berry is reading my blog, so we’re going to let it slide. (By the way, if you haven’t seen The Great British Baking Show, you really must.) Besides, it’s in a pie plate. Therefore, it’s a pie.
The filling for this pie is so easy. It just has peaches, blueberries, a bit of sugar, and some cornstarch. (Be sure to read my popular tutorial on how to blanch and peel peaches).
Then comes the topping. Oh man, this stuff is so good. It is the same topping used in my Swedish Pear Pie (which also has no crust).
When you first put it on, it’s looks like it won’t work because you can’t get it to cover all the filling. But don’t worry. It works.
Then you bake it and the magic happens. The batter spreads out and covers the fruit, letting little gorgeous purple bubbles pop up around the edges.
You can cut this into wedges and serve as a pie, or just use a big spoon to get as much as you want. Top with vanilla ice cream or a dollop of whipped cream, and all your dessert dreams will come true.
And, just to make it pretty, you can also do this:
- 5 peaches, peeled and sliced
- 1 cup fresh or frozen blueberries
- 2 Tbsp. sugar
- 1 Tbsp. corn starch
- 6 Tbsp. softened or melted butter
- 1 tsp. almond extract
- 1 egg
- 1 cup sugar
- 1/4 tsp. salt
- 1 cup flour
- Mix your 2 Tbsp. sugar and 1 Tbsp. corn starch together in a medium-sized bowl.
- Add your blueberries and peaches and mix until well covered by the sugar/corn starch mixture.
- Pour into a pie plate (don't use a shallow plate).
- Mix the butter, sugar, and almond extract together.
- Add egg and salt. Mix well.
- Add flour and mix. The batter will be very thick.
- Drop large spoonfuls of the batter on top of the fruit in the pie plate.
- Bake at 350 degrees for 45-55 minutes until the center is set.
- Serve warm.