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Peach Blueberry Pie

Ingredients

• 1 recipe 9 inch pie crust See crust recipes
• Filling
• 3-4 cups peaches peeled and sliced into 1/4 inch slices
• 2 cups blueberries
• 2 tablespoons fresh lemon juice Or squeeze a half of a lemon - I just eyeball it
• 1/3 cup + 1 tablespoon granulated sugar Reserve 1 Tablespoon for later, add sugar according to how sweet the fruit is
• 1 teaspoon pure vanilla extract
• 3 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cardamom optional or swap ginger if you want
• Crumble Topping
• 1/2 cup all-purpose flour
• 1/4 cup oats
• 1/3 cup light brown sugar, packed
• 1/2 teaspoon cinnamon
• pinch salt
• 4 tablespoons unsalted butter

Instructions

1. Using your recipe of choice (mine is my Best of Both Worlds Pie Crust in the crust recipes on this site), prepare, roll and plate a nine inch crust. This is a great step that can be done up to two days in advance. Just wrap tightly and keep in the refrigerator.

1. While the crust is in the refrigerator, prepare crumble topping. This can also be done in advance. I like to put mine in a freezer bag and freeze until needed.
2. In a food processor, combine flour, oats, brown sugar, cinnamon and salt. Pulse to blend well.
3. Cut 4T of cold butter into small pieces and add to the flour/oat mixture. Pulse until well blended. Turn into a bowl and using your hands, bring together into small crumbles. If using immediately, place in the refrigerator until ready to use. Otherwise, store in an airtight bag or container in the freezer.

1. Preheat oven to 425
2. Peel and slice peaches into 1/4 inch slices and place in a large mixing bowl. You can flash boil the peaches to get the skin off (lots of online tutorials) or just peel them with a vegetable peeler. It's worth it to learn the flash boiling technique - skin peels right off and you don't lose years off your life fighting with the vegetable peeler.
3. Add blueberries to the peaches.
4. Add lemon juice, 1/3 cup sugar and vanilla and stir gently to evenly distribute. Add the sugar according to your taste and how sweet the fruit is. I rarely use a full 1/3 cup.
5. In a small bowl or ramekin, combine 1T sugar, cornstarch and spices. Add to the fruit mixture and gently stir.
6. Turn filling into prepared pie shell. I like to use a slotted spoon so that I leave behind any extra juice.
7. Top with crumble topping.
8. Place on lower rack of the oven and bake at 425 for 15 minutes.
9. Lower oven temperature to 350 and continue baking for another 30 minutes or until juices bubble and crust is brown.
10. Remove from oven and cool completely. For best results when sliced, let cool for a minimum of 4 hours to minimize the juice. You are going to love this pie!