Pies Pies Pies Part 2: Peach Blueberry Crumble Pie

My original plan for my grandpa's Labor Day Bash was to just make two Apple Crumble Pies, but gramps recently saw some movie that talked about a peach and blueberry pie and made a request that I try it.

I've never heard of a peach and blueberry pie before but I'm always up for a challenge. Instead of looking up a recipe, I decided to take a risk and try winging a recipe.

And, boy am I glad I did...

For 1 pie, you will need:

Pie Filling
     4-5 ripe peaches
     1 cup blueberries
     1/2 cup brown sugar
     2 tbsp honey
     1 tsp ground ginger
     6 tbsp flour
     3 tbsp heavy cream
     pinch of salt

Crumble Topping
     1/2 cup rolled oats
     1/2 stick butter
     1/2 cup brown butter
     1/2 cup flour

And 1 pie crust. I used a store bought crust. It tastes great and doesn't require all the work and mess of making one yourself.

Let's get started with the pie.

Peel the skin off your peaches, cut them in half to remove the pit, then slice them into bite sized chunks.

Keep the blueberries whole. They just need to be gently washed and dried.

Add the blueberries and peaches to a medium sized bowl

Then add the brown sugar, honey, ginger, flour, heavy cream, and salt to the bowl of peaches and blueberries. Gently toss the mixture with a spoon to coat the fruit. Be careful not to pop too many of the blueberries.

Set the filling aside while you prepare the crumble.

Combine the rolled coats, butter, brown sugar, and flour together. It's easiest to use melted butter and your hands to mix.

Once the crumble is prepared, place the pie crust in the pie dish and trim off the excess that falls over the sides. I was feeling slightly ambitious so I created a braid but feel free to just do a simple crimping with a fork. I promise it will taste just as good.

Place the crumble mixture over the filling. Make sure to cover the top entirely. Then place in a preheated 400f/200c oven for 40 minutes. 

Helpful tip: Cover the edge of the pie with strips of tin foil to prevent the edge crust from burning.

After 40 minutes, take the pie out of the oven and let it cool for about 20 minutes. This will prevent you from scorching your mouth from hot filling and allow the filling to set a bit.

Bon Appetit!