Peach Cherry Pie with Crumb Topping

Friday, August 31, 2012

Peach Cherry Pie with Crumb Topping

I found out a couple weeks ago that the number one thing my mom craved when she was pregnant with me was peaches – guess I’ve loved them since day 1! Then growing up, we had a peach tree in our back yard. I remember being very young and eating fresh juicy peaches off of our tree.

When looking through my blog, I haven’t posted many peach recipes. I think that’s because I prefer to just eat them straight up. Why mess with them by baking them?!? But a couple weeks ago my eyes were bigger than my stomach. I found myself up to my elbows in fresh ripe peaches. I just couldn’t eat them fast enough.

So I started searching for a recipe to help use up my bounty of peaches. First I stumbled upon this recipe for a peach-cherry galette. As I mentioned before, I’m not a huge fan of raw cherries. While I was browsing the internet, this recipe for a crumb topped fruit pie also caught my eye.

I decided to combine these two recipes into one amazingly delicious pie. I can definitely see myself making this pie again with a whole variety of fruit fillings. If you can dream up a combination of fruits, I’m sure it would work in this recipe.

I shared this pie with Hubby’s family on a recent weekend trip to Newport. Everyone enjoyed the pie, especially nuked for 30 seconds with a scoop of vanilla bean ice cream on top.

One Year Ago: Nectarine Blueberry Cobbler
Two Years Ago: Salmon Burgers, Chicken Parmesan Burgers, and Burger of the Gods
Three Years Ago: Cinnamon Roll Cupcakes with Cream Cheese Frosting and Strawberry Peach Basil Cupcakes

Peach Cherry Pie with Crumb Topping

Peaches and cherries prove to be a great combo in this pie

Yield: 1 pie, Serves 12

Ingredients:

For the Pie
1 pie crust

For the Pie Filling
3 cups peaches, sliced
2 cups cherries, stemmed, pitted, and cut in half
3/4 - 1 cup sugar
3 Tbsp flour
1 Tbsp lemon juice
1/8 tsp salt

For the Crumb Topping
3/4 cups flour
1/4 cup + 2 Tbsp brown sugar
2 Tbsp + 2 tsp sugar
1/8 tsp salt
1/8 tsp cinnamon
3/4 stick chilled unsalted butter, cut into pieces

Directions:

For the Pie
Preheat oven to 400 degrees.

Prepare you favorite pie crust recipe and roll into a pie plate.

For the Pie Filling
Combine 5 fruit with sugar, flour, lemon juice, and salt.

For the Crumb Topping
In a bowl, mix flour, both sugars, salt, and cinnamon.

With your hands, work in butter pieces, until large clumps form.

Assemble the Pie
Pour pie filling into pie shell. Sprinkle with the crumb topping.

Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees.

Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

Pie inspired by Martha Stewart, filling inspired by A Splash of Vanilla

Dessert, Pies and Tarts

5 comments »

10 Responses to “Blueberry Curd”

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1

ErickaJo — July 20, 2012 at 10:20 pm

Loving the look of this recipe. Is it tart enough so that I could can it using using the water bath method, or do you think I should employ pressure? I’m about to come into a dozen pints of blueberries, and I’m trying to be creative. 🙂
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2

Domi — July 14, 2013 at 12:45 pm
Ohmygodness! I made it and I’m in love! 🙂

Greetings from Poland!
- beantownbaker — July 14th, 2013 @ 4:19 pm
  
  So glad you enjoyed this! Glad to have a friend in Poland 🙂
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3

Alison's Wonderland Recipes — June 26, 2014 at 6:29 pm
I made your curd as part of my newest recipe (Eeyore’s Birthday Cake–angel food cake with blueberry curd filling), and I just wanted to say that it turned out fantastic! The curd was really easy to make and super delicious. 🙂
- beantownbaker — September 2nd, 2014 @ 7:16 pm
  
  So glad you enjoyed this curd recipe!
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4

Lisa L. Dean — July 2, 2014 at 8:34 pm
how much would I need to fill a 3 layer cake.. its for my wedding and I am looking for an easy recipe.
- beantownbaker — September 2nd, 2014 @ 7:18 pm
  
  Hope this worked well for you. I used one batch for a triple layer cake.
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5

Diane Welsh — January 27, 2015 at 8:26 pm

I was thinking about making this for a shower cake do you know if it would blueberry curd freezes well?
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6

mystereons41 — April 2, 2015 at 11:51 am

So I’m not sure what I did wrong, but I just made this recipe and it seems something went awry. It didn’t come out very purple, more like a bluish gray, and it doesn’t really taste like blueberries. I used 1 cup of frozen blueberries. Did I use the wrong kind of blueberries maybe?
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7

Cynthia — January 31, 2017 at 3:22 pm

Hello is it possible to can this recipe?

Peach Cherry Pie with Crumb Topping