BLUEBERRY-PEACH PIE WITH PECAN CRUMB TOPPING

Blueberry-Peach Pie With Pecan Crumb Topping image

Make and share this Blueberry-Peach Pie With Pecan Crumb Topping recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 14

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Ingredients

1 (9 inch) prepared unbaked pie shells, refrigerated
3 cups fresh blueberries, picked over for stems
3 cups peeled pitted and sliced ripe fresh peaches
1/2 cup sugar, plus
2 tablespoons sugar
1 tablespoon fresh lime juice
1 grated lime, zest of
3 tablespoons cornstarch
3/4 cup all-purpose flour
3/4 cup pecan halves
1/2 cup sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 tablespoon milk or 1 tablespoon light cream

Steps:

Place prepared pie crust (one that has been rolled out, placed in 9-inch pie pan, and edges crimped/fluted) in the freezer for 15 minutes; preheat oven to 400°.
In a large bowl, combine the blueberries, peaches, ½ cup sugar, lime juice, and lime zest; mix well and then set aside for 10 minutes.
In a small bowl, mix the cornstarch and 2 tablespoons sugar; stir this mixture into the fruit mixture.
Turn the filling into the chilled pie crust; smoothing the top with a spoon or your hands; place the pie on the center oven rack and bake for 30 minutes.
Meanwhile, to make the topping-combine the flour, pecans, sugar, and salt in a food processor; pulse several times to chop the nuts coarsely.
Scatter the butter over the top and pulse again until the mixture resembles fine crumbs.
Sprinkle the milk over the mixture and pulse again briefly.
Transfer the topping to a bowl and rub it between your fingers to make damp, gravelly crumbs; refrigerate until ready to use.
Remove the pie from the oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie; spreading them evenly over the surface with your hands.
Tamp them down lightly; return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
Slide a large foil-lined baking sheet onto the rack below to catch any drips.
Continue to bake 30-40 minutes until the juices bubble thickly around the edge.
If necessary, cover the pie with loosely tented foil for the last 15 minutes to keep the top from getting too brown.
Transfer pie to a wire rack; let cook for at least 2 hours before serving.