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.

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pumpkin delight

November 3, 2015

makes 12 servings        time: 3 hours, 45 minutes

ingredients
1.5 c flour
3/4 c butter, softened
3/4 c pecans (plus 1/4 c pecans to sprinkle on top), chopped
8 oz cream cheese, softened
1 c powdered sugar
1 container whipped topping
2.5 c milk
3 sm pkgs. (3.4 oz boxes) vanilla instant pudding mix
1 (15 oz.) can pumpkin puree
1 tsp pumpkin spice (or ginger + nutmeg + cinnamon)

directions

  1. layer 1 – mix flour, butter and pecans together. press into a sprayed 9×9 or 9×13 pan. bake for 15 minutes at 350 degrees, then remove and let cool.
  2. layer 2 – blend cream cheese and powdered sugar, add 1/3 of the cool whip topping then spread over cooled crust.
  3. layer 3 – mix milk, pudding mix, canned pumpkin, pumpkin spice and another 1/3 of the cool whip topping until smooth. spread over top of layer 2.
  4. layer 4 – spread remaining 1/3 of whipped topping and sprinkle rest of pecans on top.
  5. let chill for 3 hours or until set.

source

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