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Recipe courtesy of Giada De Laurentiis

Show: Giada at Home

Episode: Stars and Stripes

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Peach-Blueberry Crumb Pie (04:05)

Total:: 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

Watch how to make this recipe.

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.

My Private Notes

Name: Peach and Blueberry Crumb Pie
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings
Ingredients: Butter, for greasing the pie dish; 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; 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

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Peach and Blueberry Crumb Pie

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53