Peach Berry Almond Crumble Pie | Pie Eyed Love

Ingredients

• 2 Christie's All Butter Pastry Dough click here for recipe
• 7-8 peaches, peeled and chopped
• 1 pint fresh blueberries
• 1/2 lemon, zest and juice
• 1 teaspoon pure vanilla extract (or almond extract)
• 2/3 cup granulated sugar
• 3 Tablespoons corn starch
• 1/2 teaspoon cinnamon
• 1 pinch cardamom
• 1/4 teaspoon salt
• 1 pint fresh raspberries
• Almond Crumble Topping
• 3/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup sliced almonds, finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• dash allspice
• dash salt
• 1/4 cup very cold unsalted butter cut into 1/2" chunks 1/2 stick
• Roll out the dough into a 13-inch round. Fit into a 9” pie plate. Fold and crimp the edges. Refrigerate pie shell (or pop in the freezer if your fridge is too full like mine).
• Preheat oven to 400 degrees with the rack in the middle of the oven. Place a lipped baking sheet lined with foil on the rack to catch any juices that might bubble over.
• In a food processor, pulse all of the topping ingredients until combined and crumbly. Pour the topping over the fruit filling and use your hands to evenly distribute.
• Put pie in oven and bake for 20 minutes. Reduce oven temperature to 375 degrees, and bake until topping is golden and filling is bubbly in the center, 20-35 minutes more.
• Cool completely on a rack. Enjoy with family and friends.
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