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Prep 1 hr
Cook 1 hr 10 mins
Use fresh ripe peaches and fresh blueberries.
Make and share this Blueberry-Peach Pie With Pecan Crumb Topping recipe from Food.com.
- 1 (9 inch) prepared unbaked pie shells, refrigerated
- 3 cups fresh blueberries, picked over for stems
- 3 cups peeled pitted and sliced ripe fresh peaches
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
- 1 grated lime, zest of
- 3 tablespoons cornstarch
Pecan Crumb Topping
- 3⁄4 cup all-purpose flour
- 3⁄4 cup pecan halves
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into 1/4-inch pieces
- 1 tablespoon milk or 1 tablespoon light cream
- Place prepared pie crust (one that has been rolled out, placed in 9-inch pie pan, and edges crimped/fluted) in the freezer for 15 minutes; preheat oven to 400°.
- In a large bowl, combine the blueberries, peaches, ½ cup sugar, lime juice, and lime zest; mix well and then set aside for 10 minutes.
- In a small bowl, mix the cornstarch and 2 tablespoons sugar; stir this mixture into the fruit mixture.
- Turn the filling into the chilled pie crust; smoothing the top with a spoon or your hands; place the pie on the center oven rack and bake for 30 minutes.
- Meanwhile, to make the topping—combine the flour, pecans, sugar, and salt in a food processor; pulse several times to chop the nuts coarsely.
- Scatter the butter over the top and pulse again until the mixture resembles fine crumbs.
- Sprinkle the milk over the mixture and pulse again briefly.
- Transfer the topping to a bowl and rub it between your fingers to make damp, gravelly crumbs; refrigerate until ready to use.
- Remove the pie from the oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie; spreading them evenly over the surface with your hands.
- Tamp them down lightly; return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
- Slide a large foil-lined baking sheet onto the rack below to catch any drips.
- Continue to bake 30-40 minutes until the juices bubble thickly around the edge.
- If necessary, cover the pie with loosely tented foil for the last 15 minutes to keep the top from getting too brown.
- Transfer pie to a wire rack; let cook for at least 2 hours before serving.
This pie was so good! This is going to be made again and again! I shared it and everyone raved and asked for the recipe. Thank you so much for posting this awesome recipe!