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peachy blue quaker pie

(3 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

Well, this is a unique combination as I had some left over blueberries from making a blueberry pie and just bought some fresh peaches from the market and thought could they go together? Well, they most certainly do and what a delicious combination. The addition of ginger was something I knew from other peach pies so I added it in. The topping is a true original as I have been wanting to use up some cereal I had and I knew that if I added butter and some flour I could make a crust. It turned out delicious! I loved the combination & now I can't wait to try other Quaker oatmeal cereals too.

(3 ratings)
yield 6 - 8 servings
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For peachy blue quaker pie

  • 1
    marie calender frozen pie crust, thawed
  • PIE
  • 6 md
    fresh peaches
  • 1 1/2 c
    blueberries, fresh
  • 1/2 - 3/4 c
    sugar (depending on how sweet peaches are)
  • 2 - 3 Tbsp
    cornstarch (depending on how juicy the peaches are, add more)
  • 1 1/4 tsp
    ginger powder
  • 1 md
    lemon, zest of
  • QUAKER TOPPING
  • 2 Tbsp
    brown sugar
  • 2 pkg
    maple brown sugar oatmeal
  • 1 tsp
    cinnamon
  • 1/3 c
    flour (approx) ---forgot to measure
  • 5 - 7 Tbsp
    butter

How To Make peachy blue quaker pie

  • 1
    Place you peaches in boiling hot water for about 15 seconds or a little longer then the peeling comes right off. Remove seed and then thinly slice the peaches. Wash your blueberries and place on a paper towel to dry. Then combine all dry ingredients for pie in a bowl and whisk together, then add the fruit and zest of lemon and toss to all is coated.
  • 2
    Add your mixed fruit and other ingredients into uncooked pie crust.
  • 3
    This is the oatmeal I used.
  • 4
    Combine all dry ingredients for topping and cut in the butter with a pastry cutter till crumbly. (I do not have a pastry cutter so I just use a large fork.) Crumble the topping over the fruit mixture and bake for 45 to 50 minutes at 350 degrees. I place my pie on a cookie sheet covered with tin foil for easy clean up. This pie did bubble over juices, so it worked well.
  • 5
    Remove pie from oven and let cool completely...if possible. We couldn't wait and cut into after 1/2 hour. LOL
  • 6
    Cutting into it early causes juices to run more. If you refrigerate the pie it sets up better. Make sure you serve with some vanilla ice cream too.
  • 7
    Here is a slice cut after the pie cooled down.
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