Ingrédients pour Blueberry Peach Pie With Pecan Crumb Topping
- Unbaked Pie Shells
- Fresh Blueberries
- Fresh Peaches
- ½ cup packed light brown sugar
- Fresh Lime Juice
- Lime, Zest Of
- 2 tablespoons cornstarch
- All Purpose Flour
- Pecan Halves
- ¼ teaspoon salt
- Unsalted Butter
- 2 tablespoons milk
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Comment préparer Blueberry Peach Pie With Pecan Crumb Topping
- Place prepared 9-inch pie crust in the freezer for 15 minutes.
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 4 cups fresh blueberries, 4 cups sliced fresh peaches, 1 cup granulated sugar, 2 tablespoons lime juice, and 1 tablespoon lime zest.
- Gently mix and set aside for 10 minutes.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons granulated sugar.
- Stir the cornstarch mixture into the fruit mixture until evenly combined.
- Pour the fruit filling into the chilled pie crust.
- Smooth the top with a spoon or your fingers.
- Place the pie on the center oven rack and bake for 30 minutes.
- Meanwhile, prepare the topping: In a food processor, combine 1 cup all-purpose flour, 1 cup pecan halves, ½ cup packed light brown sugar, and ¼ teaspoon salt.
- Pulse several times until the pecans are coarsely chopped.
- Add ½ cup (1 stick) cold unsalted butter, cut into small pieces. Pulse until the mixture resembles coarse crumbs.
- Add 2 tablespoons milk and pulse briefly to combine.
- Transfer the crumb topping to a bowl and gently rub it between your fingers to create damp, gravelly crumbs.
- Refrigerate the topping until ready to use.
- Remove the pie from the oven and reduce the oven temperature to 375°F (190°C).
- Sprinkle the pecan crumb topping evenly over the pie filling.
- Gently press the crumbs into the filling.
- Return the pie to the oven, rotating it 180 degrees so the back of the pie now faces the front.
- Place a large foil-lined baking sheet on the rack below the pie to catch any drips.
- Continue baking for 30-40 minutes, or until the juices bubble thickly around the edges and the crust is golden brown.
- If the crust browns too quickly, loosely tent the pie with foil for the last 15 minutes of baking.
- Transfer the pie to a wire rack to cool completely.
- Let cool for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
209g
Fat
53g
Carbs
29g
