Best 8 Blueberry Peach Pie With Pecan Crumb Topping Recipes

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Calling all dessert enthusiasts! Are you looking for an irresistible treat that will tantalize your taste buds and leave you craving for more? Look no further than the heavenly blueberry peach pie with pecan crumb topping. This delectable dessert combines the sweet and juicy flavors of blueberries and peaches, nestled in a flaky, buttery crust, and topped with a golden-brown pecan crumb topping that adds an extra layer of texture and flavor. Imagine indulging in a slice of this pie, the warm filling oozing out as you take a bite, the flavors of blueberries and peaches swirling together in perfect harmony, complemented by the crunchy pecan crumb topping. Whether you're hosting a special occasion or simply seeking a sweet treat to satisfy your cravings, this blueberry peach pie with pecan crumb topping is sure to become your new favorite dessert.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

Nutrition Facts : Calories 633, Fat 31.1, SaturatedFat 10.7, Cholesterol 30.9, Sodium 257, Carbohydrate 87.4, Fiber 5.8, Sugar 52.5, Protein 6.1

PEACH AND BLUEBERRY CRUMB PIE



Peach and Blueberry Crumb Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 16

Butter, for greasing the pie dish
1/4 cup quick cooking tapioca pearls, such as Minute Tapioca
1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries
1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced
1/2 cup brown sugar
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
Zest of 1 large lemon
One 9-inch unroll-and-bake refrigerated pie crust
1 egg white, lightly beaten
1/2 cup slivered almonds
1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled
1/2 cup quick cook oats
1/2 cup almond flour
1/2 cup brown sugar

Steps:

  • Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
  • For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
  • Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
  • For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
  • Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.

BLUEBERRY PEACH CRUMB PIE



Blueberry Peach Crumb Pie image

Provided by Amanda Freitag

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 17

4 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, chilled
4 eggs
Nonstick cooking spray
3 cups sliced ripe peaches
2 cups fresh blueberries
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon lemon zest
1 cup quick-cooking rolled oats
1/4 cup packed brown sugar
3 tablespoons cold butter
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon

Steps:

  • For the dough: In a large bowl, mix the flour, granulated sugar and salt. Using a pastry blender or your fingers, cut in the cold butter until pea-size.
  • In a separate bowl, beat the eggs with a fork until fluffy and pale yellow. Using a fork, mix the eggs into the flour mixture until the dough just comes together. Finish combining the dough with your hands to form a ball, being careful to avoid over-working the dough.
  • Cut the ball in half, forming two smaller balls of dough. Gently press down on each to form two equal disks. Wrap each disk in plastic wrap and place in the refrigerator for at least 2 hours or up to overnight.
  • For the filling: In a bowl, add the peaches, blueberries, brown sugar, flour, lemon juice and zest. Gently mix and set aside for 5 minutes.
  • For the topping: In a bowl, add the oats, brown sugar, butter, flour and cinnamon, and mix with your fingers, pinching the butter to create pea-size pieces.
  • Preheat the oven to 375 degrees F.
  • Lightly dust a clean surface with flour. Spray a 10-inch pie pan with nonstick cooking spray. Roll out the dough to about 12 inches in diameter, then place in the pan. Pour the filling over the dough and sprinkle the crumb topping over the top. Bake for 40 to 45 minutes. Cool on a wire rack before serving.

PEACH BLUEBERRY PIE



Peach Blueberry Pie image

"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups sliced peeled fresh peaches
1 cup fresh or frozen unsweetened blueberries
Dough for double-crust pie
1 tablespoon butter
1 tablespoon 2% milk
Cinnamon sugar

Steps:

  • In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

This is the best blueberry pie that any of my family has ever had.

Provided by Bethany Webber

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
¾ cup white sugar
⅓ cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
⅔ cup packed brown sugar
¾ cup rolled oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
  • In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
  • Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g

PEACH BLUEBERRY PIE



Peach Blueberry Pie image

This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!

Provided by the mortician's wife

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

1 pastry for a double-crust 9-inch pie
3 cups sliced peaches
1 cup blueberries
2 tablespoons fresh lemon juice
1 cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
2 tablespoons margarine, cut into pieces

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
  • Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
  • Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 53.1 g, Fat 17.7 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.2 g, Sodium 412.3 mg, Sugar 29.9 g

DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING



Deep-Dish Peach Pie with Pecan Streusel Topping image

Provided by Rochelle Palermo

Categories     Dessert     Bake     Kid-Friendly     High Fiber     Backyard BBQ     Peach     Pecan     Oat     Summer     Cinnamon     Nutmeg     Butter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makse 8 servings

Number Of Ingredients 24

Streusel topping:
1/2 cup plus 2 tablespoons unbleached all purpose flour
1/2 cup old-fashioned oats
1/3 cup (packed) golden brown sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3/4 cup pecans, coarsely chopped
Crust:
1 1/2 cups unbleached all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1/3 cup non-hydrogenated vegetable shortening, frozen, diced
3 1/2 tablespoons (or more) ice water
Filling:
3/4 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 1/2 teaspoons fresh lemon juice
3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
Special Equipment
9- to 9 1/2-inch-diameter ceramic deep-dish pie plate

Steps:

  • For streusel topping:
  • Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  • For crust:
  • Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
  • Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
  • For filling:
  • Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
  • Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.
  • Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.

PEACH-BLUEBERRY CRUMBLE TART



Peach-Blueberry Crumble Tart image

This easy-to-prepare tart is a family favorite, fresh out of the oven or at room temperature with a scoop of vanilla ice cream. -James Schend, Editor, Taste of Home

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1-1/3 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup butter, melted
2 cups frozen unsweetened blueberries, thawed
2 cups frozen unsweetened sliced peaches, thawed
1 tablespoon honey
CRUMB TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup old-fashioned oats
1/4 cup chopped pecans
1/8 teaspoon ground cloves
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter., Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.

Nutrition Facts : Calories 229 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 70mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

  • For a flaky crust, use cold butter and keep the dough chilled until ready to bake.
  • If you don't have a pastry cutter, you can use two knives to cut the butter into the flour.
  • Don't overmix the dough, as this will make it tough.
  • Use fresh, ripe blueberries and peaches for the best flavor.
  • Add a tablespoon of cornstarch to the fruit filling to help thicken it.
  • Brush the edges of the pie crust with milk or egg wash before baking to help it brown.
  • Bake the pie until the crust is golden brown and the filling is bubbling.
  • Let the pie cool for at least 30 minutes before serving.

Conclusion:

This blueberry peach pie with pecan crumb topping is a delicious and easy-to-make dessert that's perfect for any occasion. With its flaky crust, sweet and juicy filling, and crunchy pecan topping, this pie is sure to be a hit with everyone who tries it.

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