Peach/Blueberry Crumble Pie (Giada) Recipe

Name: Peach/Blueberry Crumble Pie (Giada)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for greasing the pie dish; Filling:; 1/4 cup quick cooking tapioca pearls, such as Minute Tapioca; 1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries; 1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced; 1/2 cup brown sugar; 2 tablespoons fresh lemon juice; 2 teaspoons pure vanilla extract; 1 1/2 teaspoons ground cinnamon; Zest of 1 large lemon; One 9-inch unroll-and-bake refrigerated pie crust; 1 egg white, lightly beaten; Topping:; 1/2 cup slivered almonds; 1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled; 1/2 cup quick cook oats; 1/2 cup flour; 1/2 cup brown sugar; almond extract

Servings: persons

Butter, for greasing the pie dish
Filling:
1/4 cup quick cooking tapioca pearls, such as Minute Tapioca
1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries
1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced
1/2 cup brown sugar
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
Zest of 1 large lemon
One 9-inch unroll-and-bake refrigerated pie crust
1 egg white, lightly beaten
Topping:
1/2 cup slivered almonds
1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled
1/2 cup quick cook oats
1/2 cup flour
1/2 cup brown sugar
almond extract

1
Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
2
For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
3
Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
4
For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
5
Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Butter, for greasing the pie dish, Filling:, 1/4 cup quick cooking tapioca pearls, such as Minute Tapioca, 1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries, and more.

Yes, Peach/Blueberry Crumble Pie (Giada) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach/Blueberry Crumble Pie (Giada)

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