Blueberry Peach Pie

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Gingersnap Crust:

1.5 cups (12 oz) gingersnap cookie crumbs

1/3 cup of granulated sugar

1 stick of melted butter

Pie Filling:

2 cups of fresh peeled and diced peaches (about 5 - 6 peaches)

2 cups of fresh blueberries

Juice of one lime 1/2 tsp fresh lime zest 

Dry Ingredients:

1/4 tsp dried ginger

1/4 tsp salt

1/2 cup granulated sugar

3 TBSP cornstarch

Topping:

1/2 cup brown sugar

1/2 cup flour

1/2 cup or (4 oz.) crushed gingersnap cookie crumbs

4 TBSP chilled butter

Instructions:

Mix ingredients in a food processor. Spoon mixture into a greased glass pie plate and pat mixture evenly along bottom and sides of dish. Bake at 375 degrees for 8 -10 minutes. Remove pie crust from oven and set aside to cool. Place peaches, blueberries, lime juice and lime zest in a bowl and set aside. In a separate bowl, mix dry ingredients together. Then, add dry ingredients to fruit pie filling bowl and stir until well-mixed. Transfer fruit mixture to pie crust, distributing evenly across the pie plate. Pulse ingredients in a food processor. Sprinkle crumb topping evenly across pie. Bake pie at 375 degrees for 35-40 minutes. Allow pie to cool before serving. Enjoy as is or with a scoop of vanilla ice cream!