I’m typically not a very busy person in terms of social events. I love to do things, and would like to do more, but a lot of the time I can’t find fun events or people to go with.
Lately that hasn’t been much of a problem. I’ve had dinner plans, gone shopping, went to a soccer game (more on that soon), and this week I’m going to another event with one more soon to follow.
Being busy doing fun things and not just stressing about writing and blogging is super awesome. It’s great to get dressed up and actually have somewhere to go.
I have a confession though: it’s tiring! I’m not complaining, not at all. Really. I love it and it can be rather invigorating, but sometimes when you’re out late at night, it’s hard to get motivated the next day. And when you’re out late several nights in a row – oh, man, you better get ready to push yourself to get things done.
Part of this is because I’m 25, but sometimes act like I’m 75. I like to be at home by the time it’s dark out and run out of energy sometimes after I’ve been going eight or ten hours, cooking baking, writing, and blogging, and I just want to sit down and watch TV … even game shows.
For now, I’m trying to enjoy the nice weather and get out as much as possible. I can sleep and watch game shows all winter long.
Whether you are 25 or 75 you should totally make this Peach Blueberry Crumb Pie before peach season slips away. I love all the pies I’ve made, but this one is really something special. The crust is so flaky and buttery and just a little too thick, which I love because my pie crust recipe has made me obsessed with pie crust. If you haven’t tried it, you HAVE to, you will LOVE it!
Then I loaded it with peaches, blueberries, cinnamon, and a little rum. OMG! I could eat the unbaked filling with a spoon. And then I made my first crumb topping pie. Whoa! So good with the oatmeal goodness. Instead of going out tonight, I’m making another pie!
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
1 ½ sticks unsalted butter, cold, cubed
½ cup vegetable shortening
2-5 tablespoons cold water
5 cups peaches, peeled and sliced
2 cups blueberries
½ cup granulated sugar
2 tablespoons rum
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ cup cornstarch
½ cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon ground cinnamon
½ cup pecans, coarsely chopped
¼ cup old fashioned rolled oats
6 tablespoons unsalted butter, melted
Make the crust. In a large bowl, stir together flour, sugar, and salt. Add the butter and shortening. If you choose you can make it in a food processor and pulse until the butter is in pea sized pieces. Lately, I have found that mixing with your finger until the butter is in pea sized pieces is better. Use which method you like. Add enough water so the dough comes together when pressed firmly in your hands.
Form dough into a ball, wrap in plastic and refrigerate at least 2 hours and up to 2 days.
When you are ready to make the pie, roll about ¾ of the dough so that it is a little bigger than your pie pan. Save the rest of the dough for pie crust cookies or homemade pop tarts! Place the rolled crust into your pie pan and form a decorative edge. Place back in the refrigerator while you make the filling.
Preheat oven to 400 degrees F.
Make the filling. In a large bowl, stir together peaches, blueberries, sugar, run, cinnamon, ginger, and cornstarch.
Make the crumb topping. In a medium bowl, stir together flour, sugar, cinnamon, pecans, and oats until combined. Add the butter and stir until clumps of various sizes form.
Pour the filling into the prepared pan. Top evenly with crumb topping. Place pie on a foil lined baking sheet to catch drips (and it will drip). Bake for 15 minutes. Without opening the oven, reduce oven temperature to 350 degrees F. Bake for an additional 30 minutes. Rotate pie and bake about an additional 30 minutes until golden brown and bubbling.
Cool pie completely in pan and serve. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in quarters in parchment and foil and placed in a zipper bag. Thaw in a 350 degree oven for about 30 minutes.