blueberry peach pie with pecan streusel {with vegan option}
This Blueberry Peach Pie with Pecan Streusel is packed with fresh seasonal fruit, and topped with the most irresistible crunchy, buttery topping for the ultimate pie!
Servings: 12
Ingredients
- 1 pie crust recipe {homemade or store-bought}
- *for the filling*
- 4 cups fresh peach slices
- 1 pint blueberries
- ⅓ cup all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- pinch of salt
- *for the streusel*
- ¾ cup brown sugar
- ¾ cup all-purpose flour
- ½ cup oats
- ½ cup pecan pieces
- ½ cup dairy or vegan butter softened
- pinch of salt
Instructions
- Preheat oven to 425F. Prepare your pie crust in a 9" deep dish pie plate. Prick the bottom with a fork, and set in the fridge until filling is ready.
- To prepare the filling, combine the peach slices and blueberries in a large bowl. Add in the sugar, cinnamon, ginger, lemon juice, vanilla, and pinch of salt. Set aside for now.
- In a medium bowl, prepare the streusel. Mix together the brown sugar, flour, oats, pecans, and salt. Add in the softened butter, and mix until it forms small clumps.
- Take the prepared pie crust out of the fridge, pour in the fruit filling, and top with the streusel.
- Bake in preheated oven for 20 minutes, then turn heat down to 350F, and finish baking for 40 more minutes. If streusel is getting too dark, cover with a piece of foil to finish baking.
- Let cool to room temperature before cutting and serving. Enjoy!