Made with the most fresh, juicy peaches in the valley, mixed with a vanilla and sour cream filling, topped with a sweet crumb top, this pie is a must try! https://blog.ohsweetday.com/2016/09/peach-blueberry-pie.html Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. In a large bowl, whisk together sugar, tapioca, and salt. https://www.tasteofhome.com/recipes/blueberry-pie-with-graham-cracker-crust After a quick stint in the oven, this blueberry sour cream pie is topped with a simple walnut crumble and baked for a few minutes longer until it barely jiggles in the center. Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. Using an electric mixer, beat in sour cream, egg, vanilla, and salt over medium speed for about five minutes. Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top … I didn’t understand some of the instructions, because it told me the batter would be thick like sour cream. Strawberry Rhubarb A twist on an otherwise traditional rhubarb pie. Process flour and salt in food processor until combined. Blueberry filling is the star here, so feel free to use your own homemade pie pastry shell or buy a frozen crust from the grocery store. Carefully fold in the blueberries. (Save any excess slices for garnishing the top of the pie if you wish.). Preheat oven to 425 degrees. Whether you’re looking for a special berry pie like cherry, blueberry or Oregon’s own marionberry, or something creamy and delicious like banana cream or key lime pie, or even a totally satisfying 100% vegan pie, we have it all at Bipartisan Cafe in the Montavilla neighborhood of SE PDX. 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