Mixed Berries & Spiced Peach Pie with Cinnamon Crumble

For this recipe you can use any mixture of berries. Here I was trying to use up the rest of my jar of spiced peaches with fresh blueberries, black berries, and strawberries. The crust is a flaky crust that is neither too buttery or sweet. The ratio of vegetable shortening and butter here is genius as it gives it an even amount of richness with a soft, almost shortbread cookie texture. A few minutes before the pie is ready, I pulled it out the oven and added the crumble to the top then allowed it to brown. It came out super crispy and had a nice crunch. Again, feel free to substitute the fruit. I think this would also be a good recipe to used with different pears.

1 pie crust

Blueberry Filling

  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 cup water
  • 2 cup of blueberries
  • 2 cups of blackberries
  • 2 cups of chopped strawberries
  • 1 cup of canned or spiced peaches
  • 1 tablespoon butter
  • 2 teaspoon lemon juice
  1. In a sauce pan add all the ingredients and cook on high heat for 5 minutes. Do not overcook the fruit. Remove from heat.

Crumb Topping

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup melted butter
  1. Preheat oven at 425 degrees
  2. In a medium bowl, mix all the ingredients together until evenly blended.
  3. Roll out the pie dough onto a pie plate and add the fruit filling. Add the crumble mixture on top.
  4. Bake for 20 minutes, then reduce the temperature to 350 degrees and bake for 25-30 minutes minutes or until the crust is golden.

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