July 24, 2011


 The combination of the fresh fruit filling with the added crunch of the crumb topping makes this pie a winner.

Ingredients for pie crust:
  • 1/4 cup ice water
  • 1 egg
  • 2 cups whole wheat pastry flour
  • 1/2 tsp salt
  • 12 T butter (1 1/2 sticks), frozen
Ingredients for filling:
  • 3 cups fresh peaches, peeled and sliced
  • 1 pint fresh blueberries, washed and cleaned
  • 1/4 cup sugar
  • 3 tablespoons quick cooking tapioca
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1 tablespoon butter, cut into small pieces
Ingredients for crumb topping:
  • 1 cup rolled oats
  • 1/2 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 6 tablespoons flour
  • 8 tablespoons butter, cut into pieces
Directions for pie crust*:

Using a box grater, grate the frozen butter and place in freezer until ready to use.

Mix together the flour and salt in a mixing bowl.

In a separate small bowl, beat ice water and egg together.

Using your fingers, mix the butter into the dry ingredients. Pour in the egg-water mixture and stir until combined. Add additional water if it seems dry.

Form dough into one lump. Divide it in half. If you're not using both crusts, wrap one half in plastic wrap and place into freezer bag and freeze it.

Place dough onto floured surface and roll until dough is about 1/8 inch in thickness and place into 9" pie plate cutting of excess and crimping edges.

Place the unbaked crust in the refrigerator while you prepare your filling and topping.

*Please note that this recipe makes two pie crusts.  If you use the crumb topping recipe you can store the extra crust in the freezer to use at a later date.

Directions for filling:

Peel and slice peaches.  Mix all ingredients together in a bowl and add to your crust.

Directions for crumb topping:

Mix together all of the dry ingredients and using a pastry cutter mix in the butter until incorporated.  Crumble over the top of your pie.

Bake for 45 - 60 minutes.

Serve with vanilla ice cream if desired and enjoy!

Click here for a printable version of this recipe from Culinary Collage.

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