Week 19 - Blueberry - Peach Pie with Pecan Crumb Topping

Well, it was Fourth of July and I had to make something to bring to my friend Kristy's holiday party.....She is an awesome baker so I had to come up with something fabulous!

In my Pie book also from Tom, there is a great pie recipe! Blueberry Peach Pie with Pecan Crumb Topping

I made a basic pie crust for the pie.  Then the recipe is as follows:

3 cups blueberries
3 cups peaches
1/2 cup plus 2 tbsp sugar
1 tbsp lime juice
Grated zest of 1 lime
3 tbsp cornstarch

For the topping:
3/4 cup flour
3/4 cup pecan halves
1/2 cup sugar
1/4 tsp salt
6 tbsp unsalted butter
1 tbsp milk

Freeze the pie crust for 15 minutes in the pie shell.  Preheat oven to 400 degrees
Combine the blueberries, peaches, 1/2 cup sugar, the lime juice and lime zest.  MIx well and set aside for 10 minutes. 

Mix together the cornstarch and remaining sugar in a small bowl and stir the mixture into the fruit.
Turn the filling into the shell and bake for 30 minutes.
Make the topping: Combine flour, pecans, sugar and salt in a food processor.  Pulse several times.  Scatter butter over the top and pulse again.  Sprinkle the milk over the mixture and pulse again. 

Remove the pie from the oven and lower to 375.  Spread the crumbs over the pie and tamp down, return pie to oven with a baking sheet underneath.  Bake for another 30 to 40 minutes. 

Cool 2 hours before serving! Enjoy!

Gotta be honest - it was good.............