Blueberry-peach Pie With Pecan Crumb Topping

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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°.
• 2 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.
• 3 in a small bowl, mix the cornstarch and 2 tablespoons sugar; stir this mixture into the fruit mixture.
• 4 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.
• 5 meanwhile, to make the topping—combine the flour, pecans, sugar, and salt in a food processor; pulse several times to chop the nuts coarsely.
• 6 scatter the butter over the top and pulse again until the mixture resembles fine crumbs.
• 7 sprinkle the milk over the mixture and pulse again briefly.
• 8 transfer the topping to a bowl and rub it between your fingers to make damp, gravelly crumbs; refrigerate until ready to use.
• 9 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.
• 10 tamp them down lightly; return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
• 11 slide a large foil-lined baking sheet onto the rack below to catch any drips.
• 12 continue to bake 30-40 minutes until the juices bubble thickly around the edge.
• 13 if necessary, cover the pie with loosely tented foil for the last 15 minutes to keep the top from getting too brown.
• 14 transfer pie to a wire rack; let cook for at least 2 hours before serving.