Description
Bursting with juicy peaches and plump blueberries, this Peach Blueberry Streusel Pie is a slice of summer heaven!
Sweet, crumbly, and oh-so-irresistible—perfect for family gatherings or a cozy afternoon treat.
Ingredients:
1 unbaked 9-inch pie crust
2 cups sliced fresh peaches (about 3-4 peaches)
1 cup fresh blueberries
3/4 cup granulated sugar, divided
2 tablespoons all-purpose flour
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup all-purpose flour (for streusel)
1/3 cup brown sugar
1/4 cup cold unsalted butter, cubed
Instructions:
Preheat oven to 375°F (190°C).
10 minutes
In a medium bowl, gently toss peaches, blueberries, 1/2 cup granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and salt until evenly coated.
Pour the fruit mixture into the prepared pie crust.
In a small bowl, combine 1/2 cup flour and brown sugar for the streusel. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the fruit filling.
Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the fruit is bubbling.
Remove pie from oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Cooling Time: 2 hours | Total Time: 3 hours 10 minutes
Kcal: 320 kcal | Servings: 8 servings
#PeachBlueberryPie #SummerDessert #StreuselLove #FruitPieDelight
Step-by-Step Guide
Follow these detailed instructions for a perfect pie. First, ensure your pie crust is thawed if frozen and fitted into a 9-inch pie plate. Preheat your oven to 375°F (190°C). For the filling, peel and slice 3-4 ripe peaches. In a medium bowl, combine the peach slices, one cup of blueberries, 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, one teaspoon of lemon juice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Toss gently until the fruit is evenly coated, being careful not to crush the blueberries.
Pour this mixture into your unbaked pie crust, spreading it evenly. Now, make the streusel topping. In a separate small bowl, mix 1/2 cup of all-purpose flour with 1/3 cup of packed brown sugar. Add 1/4 cup of cold, cubed unsalted butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it forms pea-sized crumbs and clumps together when squeezed. Sprinkle this streusel evenly over the entire surface of the fruit filling.
Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes. The pie is done when the streusel is a deep golden brown and the fruit juices are bubbling vigorously at the edges. The most crucial step is cooling: let the pie cool completely on a wire rack for at least 2 hours. This allows the filling to thicken and set properly for clean slices.
Serving Suggestions
This pie is delightful on its own but can be elevated with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a brunch treat, serve a small slice alongside a cup of coffee. Garnish with a few fresh mint leaves or a light dusting of powdered sugar for an elegant presentation.
How-to Summary
Prepare a 9-inch pie crust. Toss sliced peaches and blueberries with sugar, flour, lemon, cinnamon, and salt. Fill the crust. Make streusel by combining flour, brown sugar, and cold butter into crumbs; sprinkle over fruit. Bake at 375°F (190°C) for 45-50 minutes until golden and bubbling. Cool completely for 2+ hours before slicing.
Frequently Asked Questions
Can I use frozen fruit? Yes, but do not thaw it first. Toss the frozen fruit directly with the dry ingredients to prevent a soggy crust, and expect a slightly longer bake time.
How do I prevent a soggy bottom crust? Ensure your oven is fully preheated. Placing the pie plate on a preheated baking sheet can help, and using a glass or ceramic pie dish promotes better browning.
Can I make this pie ahead of time? Absolutely. Bake the pie, let it cool completely, then cover and store at room temperature for up to 2 days. The streusel will soften slightly but will still be delicious.
My streusel is sinking into the filling. Why? This happens if the butter in the streusel is too warm or melted. Ensure your butter is very cold and the streusel mixture is crumbly, not pasty, before sprinkling.
What’s the best way to store leftovers? Cover leftover pie tightly with plastic wrap or foil and store in the refrigerator for up to 4 days. You can enjoy it cold or reheat slices gently in the oven.
Common Mistakes to Avoid
Avoid using overripe, mushy fruit as it will release too much liquid. Do not skip the lemon juice—its acidity balances the sweetness and prevents browning. Never cut into the pie while it’s warm; the filling will run out. Finally, do not over-mix the streusel topping; coarse crumbs provide the best texture.
Conclusion
This Peach Blueberry Streusel Pie captures the essence of summer in every bite. With its buttery crust, sweet-tart filling, and crunchy topping, it’s a dessert that is sure to impress. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve pie perfection. It’s the ultimate treat for any occasion.