Peach Blueberry Streusel Pie - cooking recipe

Ingredients

10 inches deep dish pie shells (one unbaked bottom crust)
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
5 medium fresh peaches, peeled, sliced
1 cup fresh blueberries
2 teaspoons freshly grated lemon zest
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cut into chunks

Preparation

Heat oven to 400\u00b0F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
*Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.