Friday, July 13, 2012

Summer Peach & Blueberry Crumble Pie

Last week we had a marvelous 4th of July, as I hope dearly that you all did as well.  To celebrate we had over some good friends for food, fun, and of course fireworks!  Since summer is in full swing, so are some of my favorite fruits and veggies! I found this fantastic recipe for peach & blueberry crumble pie which combines two of my favorite fresh summer fruits! I have to say, it's a really easy throw it together quick and bake in the oven type dessert, which is great when you're hosting people at your house.

Sadly, that's about it for my blog post.  Between having a final last week, going to full eight hour days in Jeff City, and going back to researching, my brain is tired.  What else is new right? Well, right.  But still. I'm tired, and all talked out.  I'll be sure to save up for next time, but here are some pretty pictures until next week's post! Enjoy!

Summer Peach & Blueberry Crumble Pie
Slightly adapted from Food Network
Your favorite pie crust recipe (or store bought like I did) pre-made and pressed into a greased pie dish.

2 T corn starch
1 lb. frozen blueberries, thawed and drained of juices
1 lb. frozen peaches, thawed and drained of juices
1/2 c brown sugar
2 T lemon juice
2 t vanilla extract
zest of 1 lemon

1/2 c slivered almonds
1/2 c (1 stick) butter cut into 1/2 inch pieces
1/2 c quick cook oats
1/2 c all purpose flour
1/2 c brown sugar
1 1/2 t ground cinnamon

Preheat oven to 375 degrees F and grease a 9 inch pie dish and place pie crust in it. 

Filling:  Combine everything else together in a large bowl until combined.  

Topping:  Combine everything in a food processor and pulse until it begins forming small chunks.  

Pour the filling into the pie crust and crumble topping over the filling. Bake for 50 minutes, or until top is golden brown.  Let the pie cool 30-40 minutes before consuming. 

* Cook's note, if after 30 minutes the pie crust is already golden brown, cover the crust with pie shield.  If you don't have a pie shield, don't sweat it! Trace a 9" circle onto tin foil and cut out a smaller circle from the center - place that over the pie crust as your make-shift pie shield.  

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