Peach Blueberry Crumble Pie
This recipe makes 8 servings
- Portion size: 8
Peaches and blueberries make perfect partners, especially when crowned with a golden crumb topping.
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 1/2 tsp 1/2tspsalt
- 1/4 cup 1/4cupbutter, cubed
- 1/4 cup 1/4cupcold shortening, cubed
- 1 1egg yolkegg yolks
- 1 tsp 1tspwhite vinegar
- 1/2 cup 1/2cupIce water Filling:
- 5 cups 5cupsthickly sliced peeled peachepeeled peaches, (about 8)
- 1 cup 1cupblueberryblueberries
- 1 tsp 1tspgrated lemon rind
- 1 tbsp 1tbsplemon juice
- 1/3 cup 1/3cupgranulated sugar
- 1/4 cup 1/4cupall-purpose flour
- 1/2 tsp 1/2tspcinnamon Topping:
- 1/2 cup 1/2cuppacked brown sugar
- 1/2 cup 1/2cupall-purpose flour
- 1 pinch 1pinchcinnamon
- 1/3 cup 1/3cupbutter
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.
Additional information :
Tip: You can refrigerate pastry for up to 3 days or freeze for up to 3 months; thaw if necessary. Let stand at room temperature for 15 minutes before rolling out.