Peach and Blueberry Crumb Pie

Total Time:
1 hr 10 min
Prep:
15 min
Cook:
55 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • Butter, for greasing the pie dish
  • Filling:
  • 1/4 cup quick cooking tapioca pearls, such as Minute Tapioca
  • 1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries
  • 1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced
  • 1/2 cup brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • Zest of 1 large lemon
  • One 9-inch unroll-and-bake refrigerated pie crust
  • 1 egg white, lightly beaten
  • Topping:
  • 1/2 cup slivered almonds
  • 1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled
  • 1/2 cup quick cook oats
  • 1/2 cup almond flour
  • 1/2 cup brown sugar
Directions

Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.

For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.

Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.

For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.

Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.


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