Satisfy My Sweet Tooth peaches Archives

Jul 12
2012

Peach and Blueberry Crumb Pie Recipe

There are two desserts that have never been my favorites: pie and cheesecake. Go ahead you pie and cheesecake lovers, throw your stones at me, but pie is something I will enjoy a bite of, but a whole piece loses my interest. With cheesecake, I would love to eat the graham cracker or Oreo crust off of your piece, but as much as I love cream cheese, the cheesecake filling just doesn’t do it for me. I know that this is a very broad generalization to make and I respect pie and cheesecake as great vehicles for celebrating the fruits of the season or filling du jour. Take a cherry pie for example. I just want to spoon out the fresh cherry filling. I don’t care how buttery and flakey the crust is.

Despite my indifference to pie, my husband requested a pie for the 4th of July and I was more than happy to make one for him. This pie is particularly special and lovable because it honors summer peaches and blueberries and is topped with a crumbly topping similar to what you would find on a crisp. Butter, brown sugar and oats, what’s not to love?

I baked this pie on the 4th in the afternoon and it was kind of funny because it was so hot out that day that even though the party we were attending was not until much later, the pie stayed warm well into the evening! I believe that most sweets taste best warm, so the extreme heat that day was a bonus for the pie, but not for sweaty me.

This pie would be perfect with some vanilla bean ice cream or fresh whipped cream.

Peach and Blueberry Crumb Pie

by Mercedes Porter

Keywords: bake dessert blueberry fruit pie summer

Ingredients (6-8 servings)

For the pie crust

1/2 of pate brisee recipe
OR
1 Roll and bake refrigerated store-bought pie crust
1 egg white

For the filling

2 Tbsp cornstarch
1 1/2 cups fresh blueberries (could also use frozen)
2 1/2 cups fresh peach slices (peeled) (could also use frozen)
1/2 cup packed brown sugar
2 tsp vanilla
1 1/2 tsp ground cinnamon

For the crumb topping

1/2 cup finely ground almonds
1/2 cup (8 Tbsp) chilled butter, cut into small pieces
1/2 cup quick cooking oats
1/2 cup flour
1/2 cup brown sugar

Instructions

Preheat oven to 375 degrees.

Grease a 9-inch pie plate.

In a medium bowl, combine ingredients for filling, mix and set aside.

Using a food processor, pulse ingredients for crumb topping until coarse chunks form. Set aside.

Roll out pie dough and place into prepared pie plate draping over the sides.

Brush inside of dough with the egg white.

Pour filling into dough and spread evenly.

Pour crumb topping over filling and fold or crimp edges of pie crust over the top of the topping around the edges.

Bake for 30 minutes then check the pie. If pie crust is browning too quickly, remove from oven, and cover just the edges of the pie crust with foil and return to the oven to finish baking.

Allow pie to rest for at least 30 minutes before serving.

Serve with vanilla ice cream or whipped cream.

Recipe adapted from Giada DeLaurentiis

combine ingredients for filling and set aside

use a food processor to pulse crumb topping ingredients together and set aside

roll out pie dough, drape over greased pie dish and brush with egg white

pour filling into pie dough

pour crumb topping on top of filling

fold or crimp edges of pie dough over topping

bake, then cool at least 30 minutes before serving with vanilla ice cream or whipped cream

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Fruit tart recipe on a steamy summer day

The heat has been sweltering here in Minneapolis. Not to mention the humidity. When I walk outside and immediately feel like I am in a sauna, rich ooey gooey treats do not sound as appealing to me. Instead I crave cooling treats with fresh summer fruits.

This fruit tart is one of my husband’s favorite desserts. I like it because decorating it makes me feel like an artist and it allows me to let my creative juices flow. The tart starts off with the recipe that I use at Christmastime for cut-out sugar cookies. When this dough is pressed into a baking sheet, the end result is a perfectly thick and chewy cookie crust. I top the perfect sugar cookie crust with a cream cheese frosting smear and at that point, it is a blank canvas for whatever fruit toppings I have chosen. Finally, a simple fruit preserves glaze and it looks like it could grace the cover of a food magazine. Ok, maybe not, but it really will impress your friends and family!