peach blueberry crumb pie with pecan crust

July 9, 2016

8 servings       time: 1-2 hoursblueberry-crumble-pie-7

ingredients

for the crust:

  • 1.25 c all-purpose flour
  • 1/2 tsp salt
  • 1/3 c finely chopped pecans
  • 8 T chilled butter
  • 2-3 T ice water

for the filling:

  • 4 peaches (pitted and sliced into 1/2-inch thick slices)
  • 1/2 c blueberries
  • 1/4 c granulated sugar
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 T lemon juice
  • lemon zest

for the crumb topping:

  • 2/3 c all-purpose flour
  • 1/2 c granulated sugar
  • 1/2 tsp cinnamon
  • 1/3 c coarsely chopped pecans
  • 6 T chilled butter
  • whipped cream (optional)

directions

  1. for the crust: preheat oven to 375 degrees. mix together flour, salt and pecans in a bowl. cut in butter until it looks like large pebbles. mix in water and form into a ball. chill for 1/2 hours. roll out dough to approximately 1/4-inch and line 9″ pie pan. put in refrigerator while making filling and topping.
  2. for the filling: combine peaches, blueberries, sugar, cinnamon, and lemon juice in a bowl.
  3. for the crumb topping: mix together flour, sugar, cinnamon and pecans. cut in butter until the mixture looks like large pebbles.
  4. remove crust from refrigerator and add peach filling. sprinkle crumb topping on top of peaches. bake in a preheated 375 degree oven for 45-50 minutes. remove from oven and cool on a rack. serve warm with vanilla ice cream or whipped cream.

source

i’ve made this a couple of times already (tasty and easy, plus peaches were on sale !). the first time i made it, the pie turned out to be way too sweet, so i adjusted the amount of sugar the recipe calls for and it turned out a lot better the second time around. both times i just used a ready-made crust, so  i don’t know what the recipe crust tastes like. c’mon now, i have two little ones and am 8.5 months pregnant ! i don’t have that kind of time on my hands and i ain’t no martha stewart 😉

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