BLUEBERRY PEACH CRUMBLE PIE RECIPES

Name: Peach and Blueberry Crumb Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
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

PEACH AND BLUEBERRY CRUMB PIE RECIPE | GIADA DE LAURENTIIS ...

Peach and Blueberry Crumb Pie Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories dessert

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

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

Steps:

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.

STREUSEL-TOPPED PEACH-BLUEBERRY PIE RECIPE - PILLSBURY.COM

Streusel-Topped Peach-Blueberry Pie Recipe - Pillsbury.com image

The combination of peaches and blueberries in this streusel-topped pie can’t be beat. Fill a Pillsbury™ pie crust with a mixture of fresh peaches and blueberries tossed in cinnamon-sugar, then top with a buttery crumb topping and bake until bubbly and golden brown. Serve with a scoop of vanilla ice cream for a sweet and summery treat!

Provided by Pillsbury Kitchens

Total Time 1 hours 20 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 10

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 cups sliced peeled peaches or 1 can (29 oz) peach slices, well drained
1 cup blueberries
1/2 cup powdered sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine

Steps:

Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
Heat oven to 375°F. In large bowl, mix filling ingredients; spoon into crust-lined pan.
In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling.
Bake 40 to 45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Nutrition Facts : Calories 380 , CarbohydrateContent 59 g, CholesterolContent 25 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 190 mg, SugarContent 33 g, TransFatContent 0 g

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