Peach Blueberry Crumble Pie

By The Canadian Living Test Kitchen

116 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
protein; 21 g fat; 63 g carbohydrate	450 calories;

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Peaches and blueberries make perfect partners, especially when crowned with a golden crumb topping.

Ingredients

1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 cup butter , cubed1/4 1/4cup cupbutter, cubed
1/4 cup cold shortening , cubed1/4 1/4cup cupcold shortening, cubed
1 egg yolk 1 1egg yolkegg yolks
1 tsp white vinegar 1 1tsp tspwhite vinegar
1/2 cup Ice water 1/2 1/2cup cupIce water
Filling:
5 5cups cupsthickly sliced peeled peachepeeled peaches, (about 8)
1 cup blueberries 1 1cup cupblueberryblueberries
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
Topping:
1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
1 pinch cinnamon 1 1pinch pinchcinnamon
1/3 cup butter 1/3 1/3cup cupbutter

Preparation

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 425ÃÃÃÂÂÃÂÂ°F (220ÃÃÃÂÂÃÂÂ°C) oven for 15 minutes. Reduce heat to 350ÃÃÃÂÂÃÂÂ°F (180ÃÃÃÂÂÃÂÂ°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.