Blueberry-Peach Pie With Pecan Crumb Topping

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READY IN: 2hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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