Go Back
–+ servings
Print Recipe

Blueberry Peach Pie (Sunshine Pie)

Servings: 12 Servings
Author: Rose Thicket Farms

Ingredients

  • 3/4 cup sugar
  • 5 Tbs cornstarch
  • 1/4 tsp salt
  • 3 cups fresh blueberries
  • 1 1/2 Pounds sliced frozen peaches thawed and divided
  • 1 Tbs lemon juice
  • 1 Tbs butter
  • 2 Tbs brown sugar
  • Pinch of cinnamon
  • 1 Prepared gluten-free pie crust

Instructions

  • Preheat oven to 375 degrees.
  • Select 24 of the best peach slices to be used for the topping and set aside.
  • Mix sugar, cornstarch, salt, blueberries, lemon juice, and 1 cup of roughly chopped peaches in a bowl.
  • Pour mixture into a prepared gluten-free pie crust.
  • Dot the pie filling with the butter.
  • Mix brown sugar and cinnamon in a bowl.
  • Toss the 24 sliced peaches in the sugar mixture.
  • Top the pie with peaches around the outside edge.
  • Cover the edges with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes until the pie filling is bubbling and edges are light brown.
  • Cool completely on a wire rack for a minimum of one hour.
  • Slice and serve.

Notes

For this recipe I recommend using our gluten-free pie crust. 

Did you make this recipe? 

Tag me on Instagram @rosethicketfarms and use hashtag #rosethicketfarms