I absolutely love fall.
This should come as no surprise to you.
I break out my box of fall decorations and scented candles at first hint of cooler weather. Pumpkin becomes a suitable substitute in just about every recipe (pumpkin oatmeal, anyone?) I stop at every pumpkin patch I pass in search of the perfect pumpkin. Apple cider becomes a staple on my grocery list.
So why, you may ask, am I giving you a recipe that is very clearly for a summer pie?
The short answer: pregnancy brain.
It’s no joke, people. And at 40 weeks pregnant, it’s in full-force. My old organized and efficient self has been replaced by a spacey, forgetful airhead. I can’t remember where I parked my car most days. So you can see how posting this recipe completely eluded me.
I could have just filed this recipe away for next summer, but it’s too good not to share now. After all, why should my pregnancy brain deprive you of a deliciously perfect summer pie?
I’m willing to bet that you can still find a few decent peaches and blueberries at the grocery store this time of year. So go ahead. Give summer one last hurrah before diving into those pumpkin muffins you’ve been dying to make. You won’t regret it.
Blueberry-Peach Crumb Pie
Adapted from Food.com
Active time: 1.5 hours
Start to finish: 3 hours
For the filling
1 9-inch prepared unbaked pie shell
3 cups fresh blueberries, picked over for stems
3 cups peeled pitted and sliced ripe fresh peaches
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1 lemon, zested
3 tablespoons cornstarch
1/2 teaspoon cinnamon
For the crumb topping
1 cup rolled oats
1/2 cup packed light brown sugar
6 tablespoons all-purpose flour
8 tablespoons unsalted butter, cut into pieces
1/4 teaspoon of cinnamon
1/8 teaspoon of nutmeg
Place prepared pie crust in the freezer for 15 minutes; preheat oven to 400°F.
In a large bowl, combine the sugar, lemon juice, and lemon zest, cornstarch, and cinnamon; mix well. Add blueberries and peaches, and gently toss until evenly coated. Pour the filling into the chilled pie crust.
In a separate bowl, combine the oats, brown sugar, flour, cinnamon, and nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs. Sprinkle the crumb mixture on top of the fruit filling.
Bake pie at 400°F for 20 minutes. Lower the temperature to 350°F and continue baking until bubbly, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. If necessary, cover the pie with loosely tented foil for the last 15 minutes to keep the top from getting too brown. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.