berry-peach crumb pie

fourth of july is coming up, and guess who finally has a recipe you can use for your parties?

ME!!!!! well, kinda. I typically don’t have anything festive on this blog for upcoming holidays because i can’t seem to plan far in advance for that. but i have a pie this time around that could prove to be delightful for your july 4th parties. it’s more of a summer pie and not really quite “patriotic,” i suppose, but who’s checking?

 
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this berry-peach crumb pie uses fresh berries and peaches. the fruit is baked in its own juices, sandwiched between a par-baked pie crust and a crumb topping- both homemade and delicious.

 
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the pie crust probably takes the most time, since the dough has to sit in the fridge before you can use it, but the nice part is that you can make it up to two days in advance! the dough is similar to the dough from my apricot jam hand pies (which may also make a great 4th of july dessert)- butter is cut into a flour mixture then mixed with ice water. the dough is patted into a round and chilled for at least an hour before it’s rolled out, placed in a pie dish, frozen, pricked, and par-baked. there are a couple steps, but i’ll lay it all out in the recipe below.

 
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the filling and crumb topping come together in just one bowl each. the filling is left to sit aside while you wait for the crust to bake, and this gives the juices of the fruit some time to flow and mix with the cornstarch. the crumb topping has a hint of lemon zest (feel free to use orange zest if that’s what you have on hand) that just shines through the butter and pairs so well with the fruit.

 
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so, that’s basically all the steps in a tl;dr form. you got it, right? you’re ready to go? you’re ready for a delightfully fresh pie for your next baking craving or for this upcoming july 4th, right? yes, yes you are. go, you!

 
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baker’s notes: i added mini peach slices into the mixture since that’s what i had on hand. feel free to sub in more berries for the peaches!

 
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berry-peach crumb pie

makes one pie
just slightly adapted from smitten kitchen

crust
1 1/4 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold, and cut into chunks
1/4 cup ice cold water

filling
5 cups mixed berries, fresh
1 cup sliced peaches
3/4 cup granulated sugar
juice of half a lemon
5 1/2 tablespoons cornstarch
pinch of salt

crumbs
1/2 cup unsalted butter, melted
6 tablespoons granulated sugar
zest of half a lemon
1 teaspoon baking powder
1 1/3 cups all-purpose flour
two pinches of salt

 

make the crust: in a large bowl, whisk together the flour, salt, and sugar. work the butter into the flour with your fingertips or a pastry blender or two butter knives, until the mixture looks like a coarse meal and there are bits of butter the size of tiny peas. add the cold water, and stir with a silicone spatula until the dough comes slightly together. use your hands to knead the dough together, being careful to not overwork the dough because the butter will start to melt. if the dough really isn’t coming together, add another tablespoon of water.

pat the dough into a disc and wrap it in plastic wrap. refrigerate the dough for at least an hour.

when the dough has been properly chilled, preheat the oven to 400f. on a floured counter, roll the dough out to a 12-inch circle-ish shape. transfer the dough to a 9.5-inch standard pie dish, leaving a 1/2-inch overhand. fold the dough overhand under the edge of the pie crust, and crimp the crust. tbh, i’m terrible at this part lol, so no worries if it’s not perfect. keep the dough scraps for later, just in case.

freeze the crust for 15 minutes. when it’s frozen solid, dock all over with a fork. take a sheet of foil and butter/oil one side of the foil. press the greased foil against the frozen pie shell, molding the foil to fit the shape of the crust. bake the crust for 20 minutes (this is par-baking it), then carefully remove the foil. you will need it later, so keep it on the side! gently press down any parts that have puffed up, and patch any tears or cracks with reserved dough scraps. reduce the oven temperature to 375f.

make the filling: in a large bowl, mix together all the filling ingredients. set aside while you make the crumb topping. this will also help the juices flow!

make the crumb topping: stir together all the crumb topping ingredients in a large bowl until crumbs form.

assemble and bake the pie: pour the filling into the crust, and scatter the crumb topping over the fruit. i like clumping some together in my hand before throwing on top.

bake the pie in the preheated 375f oven for about 20 minutes. take a piece of foil (feel free to use the one from earlier) and place over the top of the pie to prevent a burnt crumb topping. bake the pie for another 30 to 40 minutes, until you see bubbles coming up through the crumbs and at the edges.

though it’s tempting to eat the pie right away, let the pie cool until it’s closer to room temperature before serving. the pie needs some time to set- but feel free to serve slightly warm with ice cream.

 
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sdg,

grace