Peach Blueberry Pie with Almond Crumble
1 9" pie crust (cold), I used Wholly Wholesome
3 cups fresh peaches, peeled, pitted and sliced
1 cup blueberries, fresh or frozen
sugar to taste, I used 3 Tb.
2 Tb. instant Clearjel, or about half the amount of cornstarch, depending on your fruit
1/2 cup rolled oats
1/2 cup flour
1/2 cup brown sugar
1/2 cup sliced almonds
6 Tb. melted butter
pinch of ground nutmeg
Place a sheet pan on the bottom rack of the oven and preheat the oven to 400 degrees.
Combine the oats, flour, brown sugar, almonds, nutmeg and butter in a small bowl. Put in the refrigerator while prepping the rest of the pie.
To peel and pit the peaches first use a paring knife to score an X on the bottom and then drop them into simmering water for about 20 to 30 seconds. Remove and drop into a bowl of cold water with ice to stop the cooking process. If the peaches were nice and ripe you will be able to rub off the skins with a paper towel or clean dish towel. Or you may need to use a paring knife to remove the skin, pulling it down from the X. Slice the peaches, I like to leave them sort of thick so they don't disintegrate when cooking.
Combine the peaches and blueberries in a bowl. Mix the instant Clearjel and the sugar and sprinkle over the fruit, tossing to combine. Pile the fruit into the unbaked pie shell. Top with the crumble mixture. Place the pie on the heated pan and bake for about 40 to 50 minutes, until the topping is browned and the filling is bubbling. Cool for as long as you can possibly wait, this pie is great warm or cold and is perfect with vanilla ice cream!
|Sliced with blueberries.|
|Sweet, delicious, juicy, crunch pie goodness!|