Name: Peach Blueberry Crumb Pie
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Peach Blueberry Crumb Pie

1. For the bottom crust: -

2. 1/2 batch all-butter Perfect Pie Crust , chilled -

3. For the Filling: -

4. 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) -

5. 1 1/2 cups (scant dry pint) blueberries, stems removed -

6. 1/4 cup (50 g) sugar -

7. juice of half a lemon -

8. 1/4 cup plus 2 tablespoons cornstarch -

9. For the crumb topping: -

10. 1 cup (128 g) all-purpose flour -

11. 2/3 cup light brown sugar -

12. 1/2 cup unsalted butter, melted (room temperature to cool is fine) -

13. Pinch of salt -

14. 1/4 to 1/2 teaspoon ground ginger, optional -

How to cook deliciously - Peach Blueberry Crumb Pie

1. Stage

Preheat the oven to 350°F

2. Stage

Make the crust Follow the directions for the all-butter version of Perfect Pie Crust but halve the recipe and chill the dough for an hour so it firms up. Let it sit at room temperature until it’s pliable enough to roll out—in a hot kitchen in the summer this can happen in as quickly as 5 to 10 minutes.

3. Stage

Roll out the dough Using a lightly floured rolling pin, roll the dough out to a rough circle the size of a standard 9-inch pie pan. Carefully fit the dough into the pan. Return the pie crust to the fridge for 10 to 15 minutes while you make filling to keep it cold.

4. Stage

Make the filling Combine the peaches and blueberries in a large bowl. Add the sugar, lemon juice, and cornstarch, tossing gently to combine with a wooden spoon or rubber spatula. Let it sit for a few minutes while you work on the crumbs.

5. Stage

Make the crumb topping In a small bowl, combine the flour, brown sugar, pinch of salt, and ground ginger (if using) with a fork, breaking up any clumps of brown sugar as you go. Add the melted butter and combine until all the flour is incorporated. Using your clean hands, bring together the ingredients so the butter has evenly distributed, and you’ll naturally start to form crumbs.

6. Stage

Assemble the pie Remove the chilled pie from the fridge and add the fruit filling, spreading evenly to fill the crust. Sprinkle the crumb topping over the pie. It will be mostly covered with crumbs and they will be delightfully irregular in size.

7. Stage

Bake the pie Bake for 45 to 50 minutes at 350°F and then turn the oven up to 450°F for an additional 5 to 10 minutes until the top is brown and the pie is bubbling. Remove from the oven to a cooling rack, and wait for about 2 very long hours to cool before slicing. This pie will keep in the refrigerator for about a week, although the crust will get a little dried out. It takes kindly to a gentle reheating in the microwave or a low oven (350°F) for about 15 minutes, straight from the fridge.