Blueberry Peach Mason Jar Lid Pies Recipes

BLUEBERRY-PEACH BUCKLE

Blueberry-Peach Buckle image

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 17

Ingredients

4 tablespoons unsalted butter, at room temperature, plus more for the dish
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 teaspoon finely grated orange zest
1 large egg
1/2 cup milk
2 cups blueberries
1 large peach, chopped
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
Pinch of salt
2 tablespoons unsalted butter, at room temperature
Vanilla ice cream, for serving

Steps:

Make the cake: Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.
Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the butter with your fingers until clumpy; scatter over the batter.
Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes. Serve with ice cream.

PEACH-BLUEBERRY PRESERVES

Peach-Blueberry Preserves image

As a child I helped my grandmother can summer fruits and vegetables. I didn't always appreciate this activity when I was young, but now I miss her terribly and wish we could have another summer afternoon in her kitchen. I think she would enjoy this recipe. -Katie Ferrier Gage, Houston, Texas

Provided by Taste of Home

Time 1h10m

Yield 4 half-pints.

Number Of Ingredients 4

Ingredients

4 cups chopped peeled fresh peaches (about 4 large)
3 cups sugar
2 cups fresh blueberries
2 tablespoons lemon juice

Steps:

In a Dutch oven, combine peaches, sugar, blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 45-55 minutes or until thickened, stirring occasionally. Remove from heat., Ladle hot mixture into 4 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.

PEACH BLUEBERRY PIE

Peach Blueberry Pie image

This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!

Provided by the mortician's wife

Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

1 pastry for a double-crust 9-inch pie
3 cups sliced peaches
1 cup blueberries
2 tablespoons fresh lemon juice
1 cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
2 tablespoons margarine, cut into pieces

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 53.1 g, Fat 17.7 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.2 g, Sodium 412.3 mg, Sugar 29.9 g

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