This pie recipe features two of my favorite summer fruits: peach and blueberry. This fruity and tender filling is nestled in a flaky and delicate pie dough and topped with a crunchy crumble. This pie combines fruity flavors with a touch of brown sugar and vanilla. The filling for this recipe was especially planned to prevent the pie from being soggy, which often happens in fruit pies, but still keeping all the fruit goodness inside.
How to make a peach blueberry pie with crumble?
Follow these steps to make this recipe:
- Mix the peach pieces with the brown sugar and let it rest.
- Make the pie dough and let it cool.
- Make the crumble and set aside.
- Strain the peach and cook together with the rest of the filling ingredients.
- Roll out the dough and tuck it into a pie pan.
- Pour the filling, place the crumble, and bake.
- Let cool before unmolding, and serve with a scoop of ice cream.
How to avoid a liquid filling and a soggy pie?
A common issue when making fruit pies is that we have no control over the liquid the fruit will release during baking. That’s why I decided to touch up the filling technique to avoid a too-juicy filling and a soggy crust. The sugar will pull the juices of the fruit while sitting together. Instead of pouring those juices into the pie, strain the fruit and cook it with the rest of the ingredients, adding only a part of those juices to the filling. That way, you will control the amount of liquids that remain in the filling.
How to make a not so juicy blueberry pie?
If you want to make an all-blueberry pie, cook the blueberries only with the sugar for about 5 minutes, mixing constantly, until it’s very juicy. Strain the blueberries and cook again, along with 3 tablespoons of the discarded juice, the cornstarch, and lemon juice. Cook until thick and pour over the base of the pie.
Pairings for peach blueberry pie
There is no need to add anything to this pie as it’s flavorful, sweet, and has many textures. However, these pairings can bring this pie to another level:
- Vanilla Ice Cream: A scoop of good quality ice cream to top each serving.
- Whipped Cream: A big blob of medium-peak whipped cream with little or no sugar.
- Liquid Cream: A drizzle of unwhipped cream over each serving helps reduce the pie’s sweetness and adds extra richness.
Peach blueberry pie conservation
Store this pie in the fridge, well covered, for up to 5 days. But I must say, it tastes so much better when eaten the same day it was baked.
Baker’s Tips
Ice cold water, cold butter, don’t add water, don’t knead the dough
These instructions are key so the pie dough comes out flaky and delicate instead of hard. Using ice-cold water will help the butter stay cold and not combine with the flour. Also, don’t add any extra water since we want a dough that looks a little dry. Kneading the dough will make your dough hard, and if you fully incorporate those butter pieces, you won’t get a flaky crust.
Strain the fruit before cooking
When mixing the fruit and sugar first, you’ll give it time to release its juices. It is necessary to strain these juices to prevent longer baking times or the pie getting soggy.
Use a tray for baking
The pie will often release some fruit juices that run down the sides of the dish. Also, if you use a springform pan, the pie can leak melted butter from the pan seams, resulting in stains and oven burns. To avoid this, sit the pie pan on a baking tray lined with parchment paper.
Make ahead
You can make the dough ahead and leave it well covered, in the fridge for up to 5 days, or in the freezer for up to 3 months. The same times apply to the crumble.
Peach and Blueberry Pie with Crumble
Equipment
- 1 9-inch tart pan or deep dish
Ingredients
Crust
- 150 g All purpose flour
- ½ tsp Salt
- 70 ml Ice-cold water
- 120 g Cold butter cut into cubes unsalted
Filling
- 440 g Peaches peeled and cubed (2 very full cups)
- 260 g Blueberries 1 ½ cups
- 120 g Brown sugar
- Juice of ½ lemon
- 30 g Cornstarch
Crumble
- 120 g Granulated sugar
- 100 g All-purpose flour
- 100 g Cold butter cut into cubes
Instructions
- Peel and cut the peaches and mix them with the sugar. Let rest in the fridge for at least 30 minutes.
- For the dough, place the flour, salt, and cold butter (cut into cubes) in a bowl. With a pastry cutter, cut the butter into the flour until it looks like wet sand, with little flour-covered butter pieces. You can also do this with your hands.
- Add the ice water to the flour and mix, first with a spatula and then with your hands, without kneading. Do not add more water since we want a slightly dry dough. Cover in plastic wrap and refrigerate for 45 minutes or until cold.
- Meanwhile, prepare the crumble. With a pastry cutter, cut the butter into the flour until a coarse crumble is formed. You can also use your hands for this task. Set aside.
- Strain the peach cubes to remove excess liquid. Do not discard the liquid right away, as you’ll need part of it.
- Place the strained peach in a saucepan, along with 3 tablespoons of the discarded juice, vanilla, lemon juice, and cornstarch. Bring to medium-low heat, mixing all the time until the filling thickens, approximately 3 minutes.
- Roll the dough and press it into a 9-inch pie pan. Tuck in the excess dough to the sides of the pan, and pinch it to make a nice border.
- Pour the filling over the dough and spread with a spatula.
- Place the crumble over the filling. Place the pan on a baking tray lined with parchment paper.
- Bake in a preheated oven at 375°F (190°C) for 1 hour and 10-15 minutes, until the crumble and the edges of the pie are golden brown.
- Let cool for at least 3 hours and unmold.
- Serve with a scoop of ice cream or cream.
Video
@luciapaularecipes peach blueberry pie with crumble ❤ find the recipe at luciapaula.com #recipes #baking #pies ♬ Aesthetic – Tollan Kim
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