6-Inch Peach Blueberry Crumble Pie
Bright peach flavor. Bursts of blueberry.
Crisp brown sugar crumble.
Peaches have always been one of my favorite fruits to bake with, and adding blueberries gives this pie another layer of flavor without stealing the show. The peaches bring natural sweetness, while the blueberries add just enough tartness to make everything a little more interesting.
I let the fruit macerate, reduce the juices into a concentrated peach-blueberry glaze, and layer it all into a flaky, blind-baked 6-inch butter-lard crust. A generous brown sugar crumble finishes the pie with a buttery crunch that pairs perfectly with the soft fruit.
This 6-inch pie was made for date night. Just enough peach-blueberry goodness for two, especially with a scoop of vanilla ice cream and a couple of forks. It’s a pretty good way to impress someone, and if the night goes well, there might even be a slice left for breakfast together. I can help you get the pie right. The chemistry? You’re on your own.
6-Inch Peach Blueberry Crumble Pie
Ingredients
Instructions
- Blind-bake the 6-inch pie crust using the Man-Made Pies method, including the egg-white moisture barrier.
- Allow the crust to cool completely before filling.
- Cut each peach in half, then into quarters, and remove the pit. Slice each quarter into ¼-inch-thick slices, then peel the slices individually.
- Cut about half of the peach slices in half to create a mixture of larger and smaller pieces.
- In a large bowl, combine the peaches, blueberries, granulated sugar, lemon juice, cinnamon, and salt. Toss gently until evenly coated.
- Let the fruit rest for 45 to 60 minutes, stirring once or twice, until it releases its juices.
- Pour the fruit into a colander set over a saucepan and allow the juices to drain completely. Return the fruit to the bowl.
- Sprinkle 1 tablespoon cornstarch over the drained fruit and toss gently until no dry streaks remain.
- Bring the reserved juices to a gentle boil over medium-high heat. Cook for 3 to 5 minutes, until reduced by about half and slightly thickened. Remove from the heat.
- In a small bowl, whisk together 1 tablespoon cold water and 1 tablespoon cornstarch until smooth.
- Slowly whisk the slurry into the hot reduction. Return to a gentle boil and cook for 30 to 60 seconds, until smooth, glossy, and about the consistency of warm honey.
- Remove from the heat, stir in the vanilla, and let cool for several minutes while preparing the crumble.
- In a medium bowl, combine the flour, brown sugar, cinnamon, and salt.
- Add the cold butter. Using your fingertips, a pastry cutter, or a fork, work the butter into the dry ingredients until the mixture contains crumbs ranging from coarse sand to walnut-sized clusters.
- Refrigerate until ready to use.
- Preheat the oven to 400°F (205°C).
- Spread a thin layer of the peach-blueberry reduction across the bottom of the cooled pie crust.
- Arrange a layer of peaches and blueberries over the reduction. Spoon several tablespoons of the glaze over the fruit.
- Continue alternating layers of fruit and reduction until both have been used. The fruit should be evenly coated without excess liquid pooling in the crust.
- Gently mound the fruit slightly higher in the center, arranging the larger peach slices toward the outer edge.
- Sprinkle the brown sugar crumble evenly over the filling without pressing it down.
- Bake at 400°F (205°C) for 15 minutes.
- Reduce the oven temperature to 375°F (190°C) and continue baking for 25 to 30 minutes.
- The pie is done when the crumble is deep golden brown and the filling is actively bubbling through the center. The center of the filling should reach 195–205°F (90–96°C).
- If the crumble begins browning too quickly, tent loosely with aluminum foil.
- Transfer the pie to a wire rack and cool for at least 3 hours before slicing. The filling will continue to set as the pie cools.
- Serve at room temperature, or gently warm individual slices before adding vanilla ice cream.
Notes
Frequently Asked Questions
Yes. Frozen blueberries work well in this recipe. Add them directly from frozen and capture any additional juices during maceration.
I recommend it. Removing the skins gives the filling a smoother texture, but you can leave them on if you prefer a more rustic pie.
Look for a deep golden crumble and filling that’s actively bubbling in the center, not just around the edges. The filling should reach 195–205°F (90–96°C).
A homemade 6-inch pie, two forks, and a scoop of vanilla ice cream? You’re already off to a strong start. And if the night goes well, there might even be a slice left for breakfast together. What happens between dessert and breakfast is entirely up to you. I just make the pie.
