Adrianna Montano/The Mirror

Desserts are weaknesses of mine. When I was younger, my parents insisted on only having healthy food in the house (well, my mom did anyway) so they were never big on desserts.

When I wanted something sweet I would sneak around in search of the hidden Halloween candy or make something myself.

I used to make caramelized sugar and let it harden so that it was like candy relatively frequently — which, as I look back, was not such a smart move! It might explain my many   cavities …

The other night after dinner I was on a mission to make a delicious dessert. I had some fresh ripe peaches so I grabbed those and looked in the freezer because I knew I had pie crust. I needed something else–blueberries.

In the end it turned out even better than I thought! It’s easier than it looks, I promise.



1 rolled pie crust

2 cut peaches

1/3 cup blueberries

1/4 cup sugar

1/8 cup of water

2 tablespoons of lemon juice

2 tablespoons of flour



Leave the pie crust out while you combine the filling so it can defrost, or you can always make fresh crust if you’re up to it.

Set the oven to bake at 400°. Combine the rest of the ingredients together in a bowl, using the flour as a binding and a thickener.

When the crust is ready to be handled and rolled out without cracking, roll it out on a greased baking sheet.

Put the filling in the center and fold over the edges.

Paint some butter on top of the crust so it can brown.

Bake for 20 to 30 minutes. The filling will be thick and bubbling. Dig in!



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