Peach Blueberry Crumb Pie

Peach Blueberry Crumb Pie could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 8 servings with 741 calories, 7g of protein, and 44g of fat each. For $1.56 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 9 people have made this recipe and would make it again. This recipe from Pies and Plots requires pecans, cornstarch, flour, and ground cinnamon. Not a lot of people really liked this side dish. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is rather bad. Similar recipes include Peach Blueberry Crumb Pie, Blueberry Peach Crumb Pie, and Blueberry Peach Sour Cream Crumb Cake.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the crust. In a large bowl, stir together flour, sugar, and salt. Add the butter and shortening. If you choose you can make it in a food processor and pulse until the butter is in pea sized pieces. Lately, I have found that mixing with your finger until the butter is in pea sized pieces is better. Use which method you like. Add enough water so the dough comes together when pressed firmly in your hands.Form dough into a ball, wrap in plastic and refrigerate at least 2 hours and up to 2 days.When you are ready to make the pie, roll about of the dough so that it is a little bigger than your pie pan. Save the rest of the dough for pie crust cookies or homemade pop tarts! Place the rolled crust into your pie pan and form a decorative edge. Place back in the refrigerator while you make the filling.Preheat oven to 400 degrees F.Make the filling. In a large bowl, stir together peaches, blueberries, sugar, run, cinnamon, ginger, and cornstarch.Make the crumb topping. In a medium bowl, stir together flour, sugar, cinnamon, pecans, and oats until combined. Add the butter and stir until clumps of various sizes form.Pour the filling into the prepared pan. Top evenly with crumb topping. Place pie on a foil lined baking sheet to catch drips (and it will drip). Bake for 15 minutes. Without opening the oven, reduce oven temperature to 350 degrees F. Bake for an additional 30 minutes. Rotate pie and bake about an additional 30 minutes until golden brown and bubbling.Cool pie completely in pan and serve. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in quarters in parchment and foil and placed in a zipper bag. Thaw in a 350 degree oven for about 30 minutes.

 

Step by step:

1. Make the crust. In a large bowl, stir together flour, sugar, and salt.

2. Add the butter and shortening. If you choose you can make it in a food processor and pulse until the butter is in pea sized pieces. Lately, I have found that mixing with your finger until the butter is in pea sized pieces is better. Use which method you like.

3. Add enough water so the dough comes together when pressed firmly in your hands.Form dough into a ball, wrap in plastic and refrigerate at least 2 hours and up to 2 days.When you are ready to make the pie, roll about of the dough so that it is a little bigger than your pie pan. Save the rest of the dough for pie crust cookies or homemade pop tarts!

4. Place the rolled crust into your pie pan and form a decorative edge.

5. Place back in the refrigerator while you make the filling.Preheat oven to 400 degrees F.Make the filling. In a large bowl, stir together peaches, blueberries, sugar, run, cinnamon, ginger, and cornstarch.Make the crumb topping. In a medium bowl, stir together flour, sugar, cinnamon, pecans, and oats until combined.

6. Add the butter and stir until clumps of various sizes form.

7. Pour the filling into the prepared pan. Top evenly with crumb topping.

8. Place pie on a foil lined baking sheet to catch drips (and it will drip).

9. Bake for 15 minutes. Without opening the oven, reduce oven temperature to 350 degrees F.

10. Bake for an additional 30 minutes. Rotate pie and bake about an additional 30 minutes until golden brown and bubbling.Cool pie completely in pan and serve. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in quarters in parchment and foil and placed in a zipper bag. Thaw in a 350 degree oven for about 30 minutes.

Nutrition Information:

covered percent of daily need