I am absolutely in love with the fruit of this summer and decided to combine some that I had around the kitchen, because, why not? Peaches, cherries and blueberries get together in this delicious pie and are topped off with a crispy, buttery crumble.
Not having a cherry picker, I consulted this gallery and chose the chopstick method.
Use a pastry cutter to mix the butter into the topping.
Squeezing gently makes the topping beautiful and crumbly.
I cheated and put a store bought crust in my pretty white pie dish.
Crumble-crowned pie. A parchment-lined pan will save the bottom of your oven.
75 minutes later- the hardest part is waiting an hour to cut into it!
Peach Cherry Berry Pie
INGREDIENTS
For the Filling:
3 ripe peaches
1 1/2 cups red cherries
1 cup blueberries
1/4 c white sugar
1/4 c light brown sugar
1 Tbsp corn starch
big pinch of salt
dash of cinnamon
For the Crumb Topping:
1 c flour
1 c light brown sugar
1/4 c cold butter
1 store bought pie crust
METHOD
Preheat oven to 350 degrees
Peel peaches and cut in eighths- into wedges. Pit and halve cherries. Combine in a large bowl with blueberries, sugars, cornstarch, salt and cinnamon. Allow to macerate while preparing the crumb topping.
Combine flour and sugar in a bowl and using pastry cutter or two forks, cut in the cold butter until the butter is incorporated. The consistency should be that of wet sand.
Pour fruit filling and all the juices into the prepared pie crust. Using your hands to squeeze the topping into large clumps, drop crumble on top of the filling.
Place pie on parchment or foil lined pan and bake at 350 degrees for 60-80 minutes- until crumble is browned and fruit is bubbly. Allow to cool for at least an hour before cutting, serving and devouring.
