Peach Blueberry Crumb Pie
A simple & delicious fresh peach and blueberry pie with a crumb topping. A late summer favorite.
Ingredients
- 1 9 " pie crust baked & cooled
- 3 cups peaches peeled & chopped (4-5 peaches)
- 1 1/2 cups blueberries
- 3/4 cup granulated sugar
- 1/4 cup flour
- 1 teaspoon lemon juice
- 1/4 teaspoon cinnamon
- Crumb topping
- 1/2 cup flour
- 1/4 cup brown sugar packed
- 1/4 cup butter
Instructions
- Preheat oven to 400°.
- For pie filling:
- In a mixing bowl, combine chopped peaches, blueberries, sugar, flour, lemon juice & cinnamon.
- Spoon into pie shell.
- For topping:
- In a separate bowl, combine flour & brown sugar.
- Cut in slices of cold butter with a pastry blender until mixture is pea size crumbles.
- Sprinkle topping mixture over top of pie.
- Place pie on an aluminum foil lined cookie sheet - this pie often oozes over while baking.
- Bake at 400° for 15 minutes.
- Reduce heat to 350° and bake for an additional 25 - 30 minutes or until topping is golden brown.
- Cool pie on wire rack & then refrigerate.
- Slice, serve and enjoy.
- Store pie covered in fridge. Best eaten within a day or two of baking.
Tried this recipe?Let us know how it was!