Peach Blueberry Pie with Pecan Crumb Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 1 tablespoon sugar
- 0.5 teaspoon ½ salt
- 60 g veetable fat
- 70 g butter
- 50 ml water, cold
For the filling:
- 600 g blueberries, fresh or frozen
- 600 g peach (s), peeled, sliced
- 30 grams sugar
- 1 tablespoon lemon juice
- 1 port. Lemon zest, grated
- 6 tablespoon cornstarch
- 2 tablespoon sugar
For the sprinkles:
- 120 g nuts (pecans), rouhly chopped
- 100 g flour
- 120 g suar
- 1 pinch (s) salt
- 100 g butter, cold, in pieces
- 1 tablespoon milk
Print Recipe
Pin Recipe Instructions
- For the dough, put all the dough ingredients in a bowl and mix. Shape the dough into a ball, wrap it in cling film and place in the fridge for about 1 hour. Then place in a greased springform pan lined with baking paper, also form a rim, and place in the freezer for 15 minutes (if not available, then in the refrigerator).
- In the meantime, prepare the filling. To do this, mix the blueberries and peaches with the sugar, lemon juice and grated lemon zest in a bowl. Set aside for 10 minutes, then mix the cornstarch with 2 tablespoons of sugar in a small bowl and mix with the fruit.
- Place the filling on the prepared, cooled base and bake for about 30 minutes at 200 ° C on the middle rack.
- Prepare the streusel during this time. Roughly chop the nuts and mix with the flour, sugar and salt in a bowl. Use the cold butter and milk to make small sprinkles.
- After the first 30 minutes of baking, take the cake out of the oven, put the crumble topping on it and carefully press down. Now reduce the temperature to 180 ° C. Bake the cake for another 30-40 minutes. If the top is too dark, you can cover it with aluminum foil for the last 15 minutes of the baking time.
- Let cool before cutting. Serve warm with a scoop of ice cream!
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