Blueberry Peach Pie with Pecan Crumb Topping
Indulge in the blissful harmony of summer flavors with this Blueberry Peach Pie with Pecan Crumb Topping. Featuring a flaky pre-made crust filled with juicy slices of fresh peaches and plump blueberries, this pie is perfectly sweetened with a blend of granulated and brown sugar, a touch of cinnamon, and a splash of lemon juice for brightness. The real showstopper, however, is the pecan crumb topping—a buttery blend of chopped pecans, oats, and vanilla that bakes to golden perfection. This easy-to-follow recipe comes together in under 90 minutes and serves eight, making it the ultimate crowd-pleaser for summer gatherings, potlucks, or cozy evenings at home. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable dessert experience. Perfect for those searching for fruit pie recipes, summer desserts, or crumb-topped pies!
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Recipe Information
Ingredients
- 1 9-inch crust Pre-made pie crust
- 4 large Fresh peaches
- 1.5 cups Fresh blueberries
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup All-purpose flour
- 0.5 cup Chopped pecans
- 0.25 cup Unsalted butter
- 0.25 cup Oats
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
Place the pre-made pie crust in a 9-inch pie pan and crimp the edges as desired.
Peel and slice the peaches into thin slices, and place them in a large mixing bowl.
Add the blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt to the bowl with the peaches. Gently toss until the fruit is well coated.
Pour the fruit mixture into the prepared pie crust, spreading it out evenly.
In a separate bowl, prepare the pecan crumb topping by mixing the flour, chopped pecans, oats, and brown sugar.
Cut the butter into small cubes and add it to the dry topping mixture. Use a pastry cutter or your fingers to work the butter into the mixture until it forms a crumbly texture.
Stir in the vanilla extract until just combined.
Evenly sprinkle the pecan crumb topping over the fruit filling in the pie crust.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the topping is golden brown and the fruit filling is bubbly.
Remove the pie from the oven and allow it to cool for at least 2 hours before serving to allow the filling to set.
Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 30.5 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 268 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
