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Peach Blueberry Crumb Pie

  • Total Time: 2 hours 5 minutes
  • Yield: 8 slices 1x




  • 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
  • 25 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

Crumb Topping

  • 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


  1. 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.
  2. Form dough into a ball, wrap in plastic and refrigerate at least 2 hours and up to 2 days.
  3. 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.
  4. Preheat oven to 400 degrees F.
  5. Make the filling. In a large bowl, stir together peaches, blueberries, sugar, run, cinnamon, ginger, and cornstarch.
  6. 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.
  7. 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.
  8. 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.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 15 minutes