Peach Blueberry Custard Pie

Not a blueberry fan? Use all peaches for a Peaches & Cream winning pie. Add a little crunchy sweetness by topping with a nut or oat streusel topping if desired. Shown here without streusel topping. 


1- Andrea's Gluten Free Ready-to-Bake Pie Shell        
2 cups peeled and sliced fresh peaches
1 1/2 cups fresh blueberries

Custard Filling

2 large eggs
2/3 cup heavy whipping cream
1/3 cup sugar
1 teaspoon pure vanilla extract


  1. Preheat oven to 325 degrees.
  2. Reserve half of sliced peaches for top layer.
  3. Mix remaining half of peaches with blueberries and pour into unbaked pie shell. 
  4. Arrange remaining peaches on top.
  5. Beat eggs thoroughly and add cream, sugar and vanilla.
  6. Pour custard mixture over fruit.
  7. Top with Streusel if desired.
  8. Bake on cookie sheet or foil for 50 - 60 minutes or until blueberries are bubbly and top is slightly browned.
  9. Allow to cool. Keep in refrigerator overnight or until thoroughly chilled. Do not cut until chilled.

Serve chilled with whip cream if desired. ENJOY! 

Streusel Crumb Topping (if desired)

1/3 cup packed brown sugar
1/3 cup Andrea's Gluten Free Super Fine Grind Flour Blend
2 1/2 Tablespoons butter
2/3 cup nuts or oats (pecans, walnuts or almonds)

  1. Mix or cut brown sugar, GF flour and butter until coarse and crumbly. 
  2. Add oats or nuts and mix together with your hands until butter is thoroughly incorporated and mixture is slighly clumpy.