Peaches and blueberries make perfect partners, especially when crowned with a golden crumb topping.
- Portion size 8 servings
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup butter cubed
- 1/4 cup cold shortening cubed
- 1 egg yolk
- 1 teaspoon white vinegar
- 1/2 cup ice water
- 5 cups thickly sliced peeled peaches (about 8)
- 1 cup blueberry
- 1 teaspoon grated lemon rind
- 1 tablespoon lemon juice
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1 pinch cinnamon
- 1/3 cup butter
In large bowl, stir flour with salt ; using pastry blender or two knives, cut in butter and shortening until in fine crumbs with a few larger pieces.
In measuring cup, beat egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Stirring briskly with fork, sprinkle over flour mixture, 1 tbsp (15 mL) at a time, until dough holds together. Press into disc; wrap and refrigerate for 30 minutes.
On lightly floured surface, roll out pastry and fit into deep 9-inch (23 cm) pie plate; trim and flute edge. Set aside.
Filling: In large bowl, toss together peaches, blueberries and lemon rind and juice. Stir together sugar, flour and cinnamon; sprinkle over fruit and toss to coat. Spoon into pie shell.
Topping: In bowl, stir together sugar, flour and cinnamon; using pastry blender or two knives, cut in butter until crumbly. Sprinkle over filling.
Place on rimmed baking sheet; bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for about 50 minutes longer or until fruit is tender, filling is bubbly and topping is golden. Let cool on rack.