Peach and Blueberry Pie with Crumble
This pie combines a soft peach and blueberry filling with a delicious crumble and a flaky pie crust. The flavor of the fruit with the vanilla and brown sugar is perfect in this dessert. Follow my instructions carefully to avoid a too-juicy filling.
Servings: 8 slices
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