I made this pie for the “Sweet As Pie” baby shower I posted about earlier. You can’t really cut a pie and take pictures of it BEFORE you take it to an event, so that’s why you see two completely different kinds of pictures. But it’s the same pie. I promise =). I was in charge of the fruit pies and since the Apple Pie and Cherry Pie were both double-crusted pies, I decided to go with a crumb topping for this blueberry peach pie. It was a good call. I love a good flaky pie crust, but I’m also a sucker for any kind of crumb topping. Don’t make me choose between the two ;). And the combination of the blueberries and the peaches was pretty great too. What I’m trying to say is, just go ahead and make this pie ASAP! =) Enjoy!
Blueberry Peach Crumble Pie
for the crust:
1 (9 inch) pie crust, unbaked
for the filling:
1 cup blueberries, fresh or frozen
3-4 cups peaches, fresh or frozen (if using frozen, thaw and drain off most of the juice)
1 cup powdered sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
for the crumble:
1/2 cup brown sugar, packed
6 tbsp all-purpose flour
1 tsp ground cinnamon
6 tbsp butter, very cold
2/3 cup old-fashioned whole rolled oats
1. Preheat oven to 375 degrees. Place pie crust in pan.
2. In large bowl, stir together the filling ingredients until well combined. Pour into pie crust.
3. Next, make the crumble. In a bowl, stir together the brown sugar, flour, cinnamon, and oats. Cut in butter with a pastry butter (or 2 knives) until crumbly. Sprinkle topping over fruit mixture.
4. Bake in preheated oven for 1 hour to 1 hour 20 minutes or until top is golden brown and filling is bubbly. If top browns too quickly, cover loosely with foil. Top should be golden brown and center should be set. Let cool completely before serving.
