Happy Memorial Day sweet friends!
There is so much to be thankful for today as we are incredibly blessed to live in a country where our freedom is defended by many brave individuals. Thank you hardly seems enough, but thank you to all those who have served our country, all those who continue to serve, all those that paid the ultimate sacrifice, and to all the family members and friends who have had loved ones serve.
Like the majority of other Texans, Wes and I are off to a barbecue/pool party today to help us survive this Texas heat. Memorial day is without a doubt the kickoff to summer in Texas, which means lots of days by the pool, a few long weekends, beautiful produce at the farmer’s market, and lots of sunshine. To officially kick off summer, I decided to make a pie with some of the sweet peaches and blueberries I picked up this weekend. I couldn’t decide between a crumble, cobbler, or pie, so I kind of just combined it all.
Decision making has never been my strong point.
I’m also pretty excited to finally have one of these nifty little collages on the blog. They are so fun and really make use of quite a few more pictures.
Of course this blueberry peach pie/crumble would not be complete without a scoop of BlueBell homemade vanilla on top. We used the “light” vanilla, and honestly, it tastes just as good as the original to me. Which brings me to another thing I am thankful for on the long weekends in the summer, sales on Bluebell. How could I possibly say no to 2 for $7? Bargain!
Blueberry Peach Pie
Modified from this blueberry pie recipe
1 pie dough (use this recipe, or your own)
5 Peaches, peeled, and chopped
4 cups blueberries (I used about 1.5 pounds)
1/2 cup brown sugar
1/4 cup white sugar
7 tbsp corn starch
Juice from one lemon
3 tbsp water
For the crumble
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup flour
1/4 cup butter
3 graham crackers
Preheat oven to 375 degrees.
Roll out your pie dough and fit to a greased pie pan.
Pour peaches and blueberries into the pie dough. In a medium bowl, combine brown sugar, white sugar, corn starch, lemon juice, and water. Whisk together. Pour this mixture over top of the blueberries and peaches.
In a food processor, add all ingredients for the crumble. Pulse until finely chopped and combine. Sprinkle all over the top of the pie.
Bake for 1 hour and 10 minutes.
Serve with Bluebell vanilla icecream.
What a perfect way to start the summer!
Don’t be intimidated by homemade pie doughs. I promise they are so, so easy and just take a little practice. The end result is worth it. I absolutely love this crust recipe. It is flaky and buttery and just melts in your mouth. Also, this pie isn’t overly sweet. It really lets the taste of the blueberries and peaches shine through.
Have a wonderful Memorial Day!