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For most families, birthday celebrations typically involve presents and cake for the guest of honor. It is difficult to comprehend that prior to March 2020 and our COVID-19 quarantine, we actually encouraged the birthday person to BLOW directly onto the cake to make a wish. What were we thinking???
My family loves cake as much as the next, but when it comes to our private birthday celebrations, ours will most likely involve a birthday pie. We have tried them all…fruit, cream, frozen, graham cracker crust, cookie crust, etc., etc. A favorite at the moment is a Peach Blueberry that I recently made for my son’s 31st birthday. It was full of flavorful Michigan peaches and Michigan blueberries and a streusel topping of brown sugar, pecans and butter. How can you go wrong with that ingredient list? And because of all the yummy juices, it needs to be eaten quickly … so be sure to go back for seconds!
Peach Blueberry Pie with Pecan Streusel Topping
- 3 cups fresh peaches peeled, pitted, and sliced
- 2 cups fresh blueberries
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons cornstarch
- 3/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 single pie crust
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons cold butter
- 1/2 cup chopped pecans
- Preheat oven to 375°F.
- Combine peaches and blueberries in a large bowl. Sprinkle with lemon juice and gently mix to combine. Combine cornstarch, sugar, cinnamon and nutmeg in a small bowl. Sprinkle cornstarch mixture over fruit and gently toss to coat.
- Place crust in 9” pie pan. Crimp edges if desired.
- Pour fruit into pie crust - I use a slotted spoon to minimize juice
- Combine flour, sugars, and cinnamon in a medium bowl. Cut in butter. Stir in pecans. Sprinkle topping over fruit filling. Loosely cover pie edges with foil and place on a cookie sheet so you don't mess up your oven.
- Bake for 1 hour or until nice and bubbly. Remove the foil about 10-15 minutes before pie is finished baking. Let cool slightly before serving.
- Recipe by Mom on Timeout