Peach pies are traditionally round, topped with a crust and if you’re like me, always served warm with vanilla bean ice cream. Mom would make peach jelly, peach pie filling, peach cobbler and peach pies. Growing up summer wasn’t summer with out fresh peaches. Make sure to read the content as it contains chef tips, substitution options, and answers to FAQs to help you succeed the first time around! Serve with fresh whipped cream, vanilla ice cream, or both.Find the recipe card at the end of the post.Cool on a wire rack almost completely before serving so the filling can set up.Bake for an additional 40-45 minutes or until the crumble is golden brown and the filling is bubbling. Remove the pie from the oven after you’ve set the heat to 350F and sprinkle on the crumble.While the pie bakes for the first 25 minutes, mix together the crumble ingredients with your hands or a pastry cutter until a nice crumble forms.Place the pie plate in the oven and bake for 25 minutes before turning the oven down to 350 degrees F.When the dough has chilled again, pour in the peach blueberry pie filling.Press into the pie pan and place back in the fridge for 30 additional minutes. Add the sliced peaches and blueberries to a bowl and add the sugar, lemon juice, and tapioca starch.Just before you’re ready to roll out your dough, wash and dry your peaches and berries.After making the dough, divide it into two discs, wrap in plastic, and chill in the fridge for at least 30 minutes.If you’re making your own pie dough, start by doing that.Check out my other pie recipes here! Print I learned this trick from a lovely, older gentleman at my church when I was a teenager.Īnyway, the filling is just blueberries, peaches, sugar, lemon juice, some starch, and a bit of nutmeg. Your fruit should be doming on top and filled higher than the pie plate. For me, a good rule of thumb is at least 6 cups of fruit per pie, sometimes closer to 7. I always always OVERSTUFF my fruit pies so that they have plenty of fruit filling. I like to keep fruit pies SUPER simple, but I do have one trick. It’s really fun to make the crumble with your fingers, I don’t think a pastry cutter or a fork…will cut it. The crumble is just a mixture of butter, flour, coconut or brown sugar, and some cinnamon. I usually like to have one frozen crust in the freezer at all times for *emergencies*. Either cut the recipe in half or freeze the other half for another time. My pie crust recipe makes 2 crusts, so enough to make 2 pies or a covered pie. I use my classic pie crust recipe for the base of this pie. What do you use for the crust and crumble? I’m literally running to the farmer’s market as we speak! Fresh, ripe peaches and juicy blueberries covered in a crunchy, buttery crumble. I really don’t think I know a pie that screams summer more than this one. Especially this Peach Blueberry Pie with Crumble Topping. The crumble topping is sweet, crunchy, and buttery. Make this Peach Blueberry Pie with Crumble Topping with ripe peaches and juicy blueberries.

Peach pie with crumb topping recipe