Peach Blueberry Pie | Pie Eyed Love

Ingredients

• 1 recipe 9 inch pie crust See crust recipes
• Filling
• 3-4 cups peaches peeled and sliced into 1/4 inch slices
• 2 cups blueberries
• 2 tablespoons fresh lemon juice Or squeeze a half of a lemon - I just eyeball it
• 1/3 cup + 1 tablespoon granulated sugar Reserve 1 Tablespoon for later, add sugar according to how sweet the fruit is
• 1 teaspoon pure vanilla extract
• 3 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cardamom optional or swap ginger if you want
• Crumble Topping
• 1/2 cup all-purpose flour
• 1/4 cup oats
• 1/3 cup light brown sugar, packed
• 1/2 teaspoon cinnamon
• pinch salt
• 4 tablespoons unsalted butter
• While the crust is in the refrigerator, prepare crumble topping. This can also be done in advance. I like to put mine in a freezer bag and freeze until needed.
• In a food processor, combine flour, oats, brown sugar, cinnamon and salt. Pulse to blend well.
• Preheat oven to 425
• Add blueberries to the peaches.
• Add lemon juice, 1/3 cup sugar and vanilla and stir gently to evenly distribute. Add the sugar according to your taste and how sweet the fruit is. I rarely use a full 1/3 cup.
• In a small bowl or ramekin, combine 1T sugar, cornstarch and spices. Add to the fruit mixture and gently stir.
• Turn filling into prepared pie shell. I like to use a slotted spoon so that I leave behind any extra juice.
• Top with crumble topping.
• Place on lower rack of the oven and bake at 425 for 15 minutes.
• Lower oven temperature to 350 and continue baking for another 30 minutes or until juices bubble and crust is brown.
• Remove from oven and cool completely. For best results when sliced, let cool for a minimum of 4 hours to minimize the juice. You are going to love this pie!
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