Peach & Blueberry Crumble Pie

I love pie, both sweet and savory. This Peach & Blueberry Crumble Pie combines two of my favorite summer pie recipes – Smitten Kitchen’s Blackberry-Blueberry Crumb Pie and Sam Sifton’s Perfect Peach Pie. Why I combined these recipes:

• If you start with a hot oven, then lower the temp to finish the bake, you don’t need to blind bake the crust (from the peach pie recipe)
• If you add enough cornstarch, the fruit juices concentrate and thicken in a wonderful way (from the blackberry-blueberry crumb pie recipe)
• Because…peaches AND blueberries
• Crumble topping!

If you want, you can skip the piecrust, place the prepared filling in a pie dish, top it with the crumble, and bake.

Peach & Blueberry Crumble Pie

Yield: 1 9-inch pie

For the crust, either purchase a 9-inch piecrust or use my all-butter piecrust recipe.

Ingredients:

For the Filling:

• 6 ripe peaches, sliced, about 5 cups
• ½ pint blueberries
• Juice from 1 lemon (zest it first, for use in the topping below)
• 1 cup granulated sugar
• 5 TB cornstarch
• Pinch of ground nutmeg

For the Crumble Topping:

• ½ cup melted butter
• 1 1/3 cups flour
• 6 tablespoons granulated sugar
• Zest of 1 lemon
• 1 teaspoon baking powder
• Pinch of salt

Directions:

1. Preheat the oven to 425. Line a baking sheet with parchment paper or aluminum foil.
2. Make the filling. Combine the peaches, blueberries, lemon juice, sugar, cornstarch and nutmeg in a bowl. Gently stir to combine.
3. Fill the pie. If you make your own piecrust, roll it out on a lightly floured surface, place it in a 9-inch pie dish, and crimp the edges. Stir the peach/blueberry mixture one more time and place it in the crust. Don’t be afraid to pile it high – it shrinks when baking.
4. Make the crumble topping. In a separate bowl, use a fork to mix the melted butter, flour, sugar, lemon zest, baking powder and salt. Sprinkle the crumble topping evenly over the fruit.
5. Place the pie on the prepared baking sheet and bake for 15 minutes. Reduce the heat to 375 and bake for another 45 minutes, or until the topping is golden and the fruit juices are bubbling.

Baking Note: After 30 minutes or so, if necessary, put a piece of foil over the pie to prevent the topping from getting too brown while the pie finishes baking.