Tina Zaccardi's Peach Blueberry Crumb Pie with Pecan Crust

Tina Zaccardi
Servings: 8
1 to 2 hr

Fruit Pie with Crumb Topping

  • Ingredients
  • step-by-step directions
Tina Zaccardi's Peach Blueberry Crumb Pie with Pecan Crust
  • For the Crust:
  • 1 .25 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1/3 cup finely chopped Pecans
  • 8 tablespoons chilled Butter
  • 2-3 tablespoons Ice Water
For the Filling:
  • 6 frozen Peaches (pitted and sliced into 1/2-inch thick slices)
  • 1/2 cup frozen Blueberries
  • 1/3 cup Granulated Sugar
  • 1 teaspoon Cinnamon
  • 1 Teaspoon Lemon Juice
For the Crumb Topping:
  • 2/3 cup All-Purpose Flour
  • 2/3 cup Granulated Sugar
  • 1/2 teaspoon Cinnamon
  • 1/3 cup coarsely chopped Pecans
  • 6 tablespoons chilled Butter
  • Whipped Cream (optional)
  • For the Crust: Preheat oven to 375 degrees.  Mix together flour, salt and pecans in a bowl.  Cut in butter until it looks like large pebbles.  Mix in water and form into a ball.  Chill for 1/2 hour. Roll out dough to approximately 1/4-inch and line 9” pie pan. Put in refrigerator while making filling and topping.
  • For the Filling: Combine peaches, blueberries, sugar, cinnamon, and lemon juice in a bowl. 
  • For the Crumb Topping: Mix together flour, sugar, cinnamon and pecans.  Cut in butter until the mixture looks like large pebbles.
  • Remove crust from refrigerator and add peach filling.  Sprinkle crumb topping on top of peaches.  Bake in a preheated 375 degree oven for 45 to 50 minutes.  Remove from oven and cool on a rack.  Serve warm with vanilla ice cream or whipped cream.
Similar categories: Desserts Courses & Meals
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