Blueberry Peach Crumble Pie

Votes: 2

Time: 1 hour 10 min.
Complexity: average
Servings: 6 - 8

A step-by-step recipe for making blueberry-peach pie with almond crumble.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

0.25 cups instant tapioca pearls
450 g frozen blueberries, defrosted and drained, or 1.5 cups fresh blueberries
450 g frozen peaches, defrosted, or 3 large fresh peaches, thinly sliced
0.5 cup brown sugar
2 tablespoons lemon juice
2 tsp vanilla extract
1.5 tsp ground cinnamon
Zest of 1 lemon
Ready-made chopped shortcrust pastry for a pie with a diameter of 22 cm.
1 lightly beaten egg white
Butter for greasing the pan

Crumble topping

0.5 cup chopped almonds
110 g chilled butter, cut into 1 cm pieces.
0.5 cups oatmeal
0.5 cup almond flour
0.5 cup brown sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: blueberry, peaches, tapioca, shortcrust pastry, brown sugar, lemon juice, rolled oats, almond flour, vanilla extract, almond, cinnamon, streusel

Cooking the dish according to the recipe:

Position a rack in the center of the oven and preheat the oven to 190°C. Grease a 22cm ceramic or glass pie dish with butter.
Prepare the fillingGrind the tapioca pearls in a food processor or spice grinder until smooth, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest, and tapioca in a medium bowl.

Roll out the pie dough and place it in the pan. Brush the inside of the dough with egg white.
Prepare the toppingIn a food processor, pulse the almonds, butter, oats, flour and sugar until finely ground.

Pour the filling over the dough. Sprinkle with crumbs and bake until the top is golden brown, about 55 minutes. If the edges of the dough begin to brown too quickly after 30 minutes, cover the edges of the pie with strips of foil. Refrigerate the pie for 30-40 minutes before slicing.

You can cook this homemade pie with other berry filling.