Peach Blueberry Streusel Pie
Delight your taste buds with this irresistible Peach Blueberry Streusel Pie, a perfect summer dessert that combines the sweetness of juicy peaches and vibrant blueberries with the warm hint of cinnamon. Nestled into a flaky 9-inch pie crust and topped with a buttery, crumbly streusel made from brown sugar and flour, this pie achieves the ideal balance of textures and flavors. The filling is thickened with cornstarch and brightened with a touch of lemon juice, ensuring every slice is bursting with fruity goodness. With a prep time of just 45 minutes and a golden-baked finish in under an hour, this pie is a show-stopping treat for any occasion. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence! Perfect for seasonal gatherings, backyard barbecues, or simply savoring fresh summer flavors, this recipe will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 5 large (about 2 pounds) Peaches
- 1.5 cups Blueberries
- 0.75 cup Granulated Sugar
- 3 tablespoons Cornstarch
- 0.5 teaspoon Ground Cinnamon
- 1 tablespoon Lemon Juice
- 1 (9-inch, store-bought or homemade) Pie Crust
- 0.75 cup All-Purpose Flour (for streusel)
- 0.5 cup Light Brown Sugar (for streusel)
- 5 tablespoons (cold, cubed) Unsalted Butter (for streusel)
- 0.25 teaspoon Salt (for streusel)
Instructions
Preheat your oven to 375°F (190°C) and place the oven rack in the lower third of the oven to ensure the pie crust bakes evenly.
Peel the peaches, remove the pits, and slice them into 1/2-inch wedges. Combine the peach slices and blueberries in a large mixing bowl.
Add the granulated sugar, cornstarch, ground cinnamon, and lemon juice to the fruit mixture. Toss gently until the fruit is evenly coated. Set aside.
Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges and crimp as desired. Place the crust into the refrigerator while preparing the streusel topping.
To make the streusel topping, combine the all-purpose flour, light brown sugar, and salt in a medium mixing bowl. Add the cold, cubed unsalted butter.
Using a pastry cutter or your fingertips, work the butter into the flour mixture until coarse crumbs form and the mixture holds together loosely when pressed. Set aside.
Remove the pie crust from the refrigerator and pour the fruit mixture into the crust, spreading it evenly.
Sprinkle the prepared streusel topping evenly over the fruit filling, covering it completely.
Place the pie on a baking sheet lined with foil to catch any drips, and bake in the preheated oven for 60 minutes, or until the filling is bubbly and the streusel topping is golden brown.
Remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours to allow the filling to set.
Slice and serve the pie on its own or with a scoop of vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 85.7 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1112 mg | 24% | |
*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.
