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Peach Blueberry Crumb Pie
Peach Blueberry Crumb Pie
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
155 minutes
Try this mouthwatering peach blueberry crumb pie for a quick and delicious dessert that will make you rethink traditional pies.
Ingredients:
  • For the bottom crust:
  • 1/2 batch all-butter Perfect Pie Crust , chilled
  • For the filling:
  • 6 to 7 cups peaches (about 2 to 2 1/2 pounds), halved and cut into 1/2-inch slices (peeled or not—your call)
  • 1 1/2 cups (scant dry pint) blueberries, stems removed
  • 1/4 cup (50 g) sugar
  • Juice of half a lemon
  • 1/4 cup plus 2 tablespoons cornstarch
  • For the crumb topping:
  • 1 cup (128 g) all-purpose flour
  • 2/3 cup light brown sugar
  • 1/2 cup unsalted butter, melted (room temperature to cool is fine)
  • Pinch of salt
  • 1/4 to 1/2 teaspoon ground ginger, optional
Instructions:
  • Preheat your oven to 350°F.
  • Prepare the Perfect Pie Crust using the all-butter version, but make half the amount. Chill the dough for an hour to firm up. Allow it to come to room temperature until it's easily rollable, which can take as little as 5 to 10 minutes in a warm summer kitchen.
  • Roll out the dough into a 9-inch circle using a floured rolling pin. Gently place the dough in the pie pan and chill in the fridge for 10-15 minutes while preparing the filling.
  • Mix peaches and blueberries in a large bowl with sugar, lemon juice, and cornstarch until combined. Set aside while preparing the crumbs.
  • Prepare the crumb topping by mixing flour, brown sugar, pinch of salt, and ground ginger (if using) in a small bowl. Use a fork to blend the dry ingredients, ensuring there are no brown sugar clumps. Pour in the melted butter and mix until the flour is fully combined. Use your hands to evenly distribute the butter and form a crumbly texture.
  • Take the chilled pie out of the fridge. Add the fruit filling, spreading it evenly to fill the crust. Sprinkle the crumb topping over the pie, ensuring it covers most of the surface with delightfully irregular-sized crumbs.
  • Bake the pie at 350°F for 45-50 minutes, then increase the oven temperature to 450°F and bake for an extra 5-10 minutes until the top is golden brown and the pie is bubbling. Allow the pie to cool on a rack for about 2 hours before slicing. Store the pie in the refrigerator for up to a week, and reheat gently in the microwave or a 350°F oven for 15 minutes when serving from the fridge.

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