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Tuesday, August 23, 2011

Peach Blueberry Crumble Inside Pie

I know I already did a peach tart this month but it's so hard not to utilize all the wonderful peaches in season.   They just stare at you at the markets and groceries stores in their cute little baskets.  Buy me, I'm Juicy, they are secretly telling me.   Since my focus this month is pies,  I figure there is no harm in attempting to do another one.  This pie however I will  give to my Dad, who is a big peach fan. He also happens to be a crumble fan. I wanted to actually give this pie a dough lid, so to speak,  but still give Dad a hint of crumble.  I decided to sneak some crumble on the inside of this pie.   The recipe was adapted from the Food Network Canada August Cooking Club Challenge.  Here is my version with a few sweet twists.



  • 2 cups unbleached all purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter, cut into pieces and chilled
  • 1/3 cup lard, cut into pieces and chilled
  • 3 tablespoons cold water
  • 1 tablespoon vodka

  • 8 peaches, peeled and sliced
  • 1 cup blueberries
  • 1/4 cup granulated sugar
  • 3 tablespoons unbleached all purpose flour
  • 1 teaspoon lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup oats
  • 1/4 cup brown sugar
  • 1/4 cup unbleached all purpose flour (for crumble)
  • 1/4 cup unsalted butter, slightly softened
  • 1 egg, mixed with 2 tbsp cold water, for brushing

1) Make the dough: Combine flour and salt. Cut in butter until the texture of coarse meal.

2) Mix together water and vodka and add to flour. Using a wooden spoon and then your hands (trying not to warm the dough too much) blend until dough just comes together. Shape dough into a disc and chill for at least 30 minutes.
3) Preheat oven to 350 F.  Divide dough in half. On a lightly floured surface, roll out 1 piece of dough to 1/4-inch thick. Line a 9-inch pie pan with pastry.  Trim the hanging edges with a small knife.  Chill dough while preparing filling.

4) Make the filling: Toss peaches and blueberries with granulated sugar, 3 tbsp flour, lemon juice, 1/2 tsp cinnamon and nutmeg.

5) Make the inside crumble : Combine oats, brown sugar, 1/4 cup flour and cinnamon.  Add butter, combing and moistening the mixture with your hands.  Mixture will darken as it moistens.
6) Combine crumble mixture with peach mixture.  Spoon this mixture into pie pan.
7) Roll out second piece of dough to 1/4-inch thickness. Cut out your desired shapes or pattern using cookie/fondant cutters.  If you don't want a shape, do at least 3 small holes to allow air out.
8) Carefully roll up the crust and gently unroll over the peaches - trying to get the pattern over the center.   Trim off the excess dough and crimp together the edges with a fork. Brush pie with egg wash

9) Bake for 50-55 minutes on a baking sheet (to catch drips) until golden brown.  Set on a wire rack for 10 minutes to cool slightly.  Serve warm or at room temperature

The good thing about being a food blogger is the requirement for some nice photos which requires me to cut the pie and take a slice out.   That is also another bonus of baking a pie for your Dad, he won't really mind if there is a small piece missing.   I like to think of it as quality control.

This pie was super.  The inside crumble wasn't crunchy, obviously since it was hidden under the pie crust.  It did however give the pie a nice nutty, brown sugar sweet flavour, which I rather enjoyed.


peach, blueberry, pie, crumble, food network

1 comment:

  1. This looks so so lovely! Ive never done the peach-blueberry combo but can imagine its totally gorgeous, i mean how on earth can it be anything but dreamy! Beautiful photos too :)


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