Monday, July 2, 2012

Peach Blueberry Crumble Pie

 
Last week my aunt was in town and while she was here she bought me a huge basket of peaches!

 
Although I don't have them very often, peaches are one of my favorite summer fruits. They tasted so delicious in this pie, and the blueberries and crumble topping made it even better.


To make the pie, start by washing your peaches. I started out with 6, but I ended up using 7.


Peel, core, and slice your peaches. You'll need 2 lbs for this pie.

Then, measure your blueberries...

 
and combine the two great fruits! 


Stir together the dry ingredients and then sprinkle over top of the peaches and blueberries. Stir to combine, and then add your lemon juice.

 
Place this fruit mixture in the fridge while you make the crumble topping by combining the flour, brown sugar, oats, and butter.


After you finish making your crumble topping, get your fruit filling out of the fridge.


Place the fruit in the pie crust,


and evenly sprinkle the crumble topping to finish!


After you bake your pie in the oven, you'll have a lightly browned and delicious summer fruit pie.


And if it is exceptionally hot outside, serve with ice cream!


Peach Blueberry Crumble Pie
makes 1 9-inch pie
pie filling from Joy the Baker; crumble topping from American Grown

Ingredients:
for the filling:
2 pounds peeled and sliced ripe peaches (I used 7 peaches) 
1 cup fresh blueberries
1/2 heaping cup sugar
1 teaspoon ground cinnamon
scant 1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground coriander
3 tablespoons all-purpose flour
1 tablespoon potato starch or cornstarch
2 teaspoons lemon juice

for the crumble topping:
1 cup flour
2/3 cup packed light brown sugar
1/2 cup old-fashioned or quick-cooking oats
1/2 cup unsalted butter, cold, cut into small pieces 

1 pie crust
scant 1/4 cup graham cracker crumbs

Directions:
To make the filling, combine the sliced peaches and blueberries in a medium bowl. Combine the sugar, cinnamon, nutmeg, ginger, coriander, flour, and potato starch in a small bowl. Pour this sugar mixture over the fruit and gently toss together the dry ingredients and the fruit with a wooden spoon. Add the lemon juice and stir to combine. Place this fruit mixture in the fridge while you make the crumble topping. 
To make the crumble topping, combine the flour, light brown sugar, and oats in a medium bowl. Incorporate the butter into this mixture with your hands until well combined with the rest of the crumble topping ingredients.
Preheat oven to 400F. Roll pie crust out and place in a 9-inch pie plate. Place the fruit filling in the pie crust and then evenly place the crumble topping over the fruit. Place in oven and bake at 400F for 15 minutes. Reduce oven to 375F and bake 45-55 minutes, until pie juice is bubbling and crumble is lightly brown. Allow to cool at least 2 hours before serving.

2 comments:

  1. Blueberries and peaches - YUM!

    ReplyDelete
  2. i love a crumble-topped pie! incidentally, i'm thinking that whenever i get married, i want my colors to be peach and blueberry. :)

    ReplyDelete

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