Aren’t you reaching now? You made a peach pie and now it’s peach and blueberry?
Well, that’s precisely the point. Find what’s available at the market and use it before it’s gone.
Peaches are still abundant and they were sitting next to some blueberries. It’s a no brainer.
The slight twist is a crumb topping with yellow cornmeal and chopped almonds. You will need pie dough for a 9” pie.
Peach and Blueberry Pie with Cornmeal-Almond Crumb Topping
4 cups sliced peaches (about 1 ½ quarts)
1 pint blueberries
½ cup sugar
3 Tablespoons corn starch
1. Pit and peel the peaches. Slice the peaches into a bowl. Rinse the blueberries and let drain. Pick over the berries for any stems and remove them. Add the berries to the bowl with the peaches. Add the sugar and carefully stir together trying not to crush any berries. Set the fruit aside for 30 minutes.
2. Roll out the pie dough and fit it to the pan; trim excess dough and crimp the edge. Refrigerate the crust until needed.
3. To make the crumb mixture, place the flour, cornmeal, almonds, sugars, cinnamon and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix to combine the dry ingredients. Cut the butter into pieces, add it to the bowl and mix until crumbs form. Set crumb mixture aside. (This can also be made by cutting the butter into the dry ingredients with a fork or pastry blender).
4. Heat oven to 450 degrees. Remove the pie crust from the refrigerator. Add the cornstarch to the bowl of fruit and mix until combined. Pour the fruit and the accumulated juices into the pie pan. Spread the filling evenly into the pan. Top the pie with the crumb mixture. Place the pie onto a baking pan; place the pie into the oven and bake for 10 minutes. Reduce the oven temperature to 350 degrees and continue baking the pie for 45 to 55 minutes, until the filling is bubbling. Remove the pie from the oven and let cool before serving.
Cornmeal- Almond Crumb Topping
¾ cup all purpose flour
¼ cup yellow cornmeal
¼ cup slivered almonds, chopped
¼ cup sugar
¼ cup light brown sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
½ stick (2 ounces) unsalted butter, at room temperature