Harvest Blueberry-Peach Paradise Pie with Crunchy Pecan Topping
Immerse yourself in the delightful flavors of summer with this sumptuous Harvest Blueberry-Peach Paradise Pie. Bursting with the sweetness of ripe peaches and juicy blueberries, every slice is thoughtfully enveloped in a flaky homemade pie crust and crowned with a delightful crunchy pecan topping. Ideal for gatherings, this stunning dessert is not only a feast for the eyes but also a beautifully balanced treat that pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. Share this pie with family and friends and create lasting memories around the dining table!
6
Servings
533
Calories
13
Ingredients
Ingredients
Prepared unbaked pie shell
1 (9-inch pie shell, refrigerated)
Fresh blueberries
3 cups (picked over for stems)
Fresh peaches
3 cups (peeled, pitted, and sliced)
Sugar
1/2 cup (plus 2 tablespoons)
Fresh lime juice
1 tablespoon
Lime zest
1 (grated)
Cornstarch
3 tablespoons
All-purpose flour
3/4 cup
Pecan halves
3/4 cup
Sugar
1/2 cup
Salt
1/4 teaspoon
Cold unsalted butter
6 tablespoons (cut into 1/4-inch pieces)
Milk or light cream
1 tablespoon
Instructions
1
Begin by placing your prepared unbaked pie crust in the freezer for about 15 minutes. This will ensure a flaky texture during baking. In the meantime, preheat your oven to 400°F (200°C).
2
In a large mixing bowl, combine the fresh blueberries and sliced peaches. Add in 1/2 cup of sugar, fresh lime juice, and lime zest, gently mixing to coat the fruit. Allow this mixture to sit for 10 minutes to let the flavors meld and the fruit release its juices.
3
In a separate small bowl, whisk together the cornstarch and the remaining 2 tablespoons of sugar. Gradually stir this blend into the fruit mixture, ensuring everything is evenly combined.
4
Carefully transfer the fruit filling into the chilled pie crust, spreading it out evenly. Place the pie on the center rack of the preheated oven and bake for 30 minutes.
5
While your pie is baking, prepare the pecan crumb topping. In a food processor, combine the all-purpose flour, pecan halves, 1/2 cup of sugar, and salt. Pulse a few times until the pecans are coarsely chopped.
6
Add the cold, cubed butter into the mixture, pulsing until the texture resembles fine crumbs. Then, drizzle in the milk (or light cream) and pulse briefly to combine.
7
Transfer the crumb mixture to a bowl and use your fingers to rub it together gently, creating damp, gravelly crumbs. Refrigerate the mixture until the pie is ready for the topping.
8
Once the initial pie baking time is complete, reduce the oven temperature to 375°F (190°C). Remove the pie from the oven and carefully scatter the pecan topping evenly over the center of the pie, gently spreading it out with your hands and tamping down lightly.
9
Return the pie to the oven, flipping it so that the side that faced the back of the oven now faces forward for even baking. Slide a large foil-lined baking sheet onto the rack below to catch any potential drips.
10
Bake the pie for an additional 30-40 minutes, or until the fruit juices bubble thickly around the edges. If the topping starts to brown too quickly, cover it loosely with foil during the last 15 minutes.
11
After baking, transfer the pie to a wire rack. Allow it to cool for at least 2 hours before slicing and serving to let the filling set properly.
Nutrition Information
25g
Fat
70g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main fruits in the Harvest Blueberry-Peach Paradise Pie?
The pie features 3 cups of fresh blueberries and 3 cups of sliced peaches.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the initial oven temperature for baking?
The oven should be preheated to 400°F (200°C) for the first stage of baking.
How can I ensure the pie crust is flaky?
Place the unbaked pie shell in the freezer for about 15 minutes before you begin baking.
How long should the fruit mixture sit?
The fruit mixture should sit for 10 minutes to allow the flavors to meld and juices to release.
What is the purpose of cornstarch in the filling?
Cornstarch acts as a thickening agent for the fruit juices.
What citrus ingredients are used in this pie?
The recipe uses 1 tablespoon of fresh lime juice and the zest of one lime.
How much sugar is added to the fruit mixture?
The fruit filling uses 1/2 cup plus 2 tablespoons of sugar.
What type of pie shell is required?
A 9-inch refrigerated unbaked pie shell is recommended.
How long is the initial baking time?
The pie bakes for 30 minutes before the topping is added.
What ingredients are in the pecan topping?
The topping contains flour, pecan halves, sugar, salt, cold butter, and milk or cream.
How do you prepare the pecans for the topping?
The pecans are coarsely chopped by pulsing them in a food processor with flour and sugar.
What should the texture of the topping look like?
The topping should be rubbed together into damp, gravelly crumbs.
Does the oven temperature change during baking?
Yes, the temperature is reduced to 375°F (190°C) after the initial 30 minutes.
How long does the pie bake after adding the topping?
The pie bakes for an additional 30 to 40 minutes once the topping is added.
How do you know when the pie is finished?
The pie is done when the fruit juices bubble thickly around the edges.
What should I do if the topping browns too fast?
Cover the pie loosely with foil during the last 15 minutes of baking if it browns too quickly.
Why is it recommended to rotate the pie?
Rotating the pie ensures that the side facing the back of the oven bakes evenly with the front.
How long must the pie cool before slicing?
Allow the pie to cool on a wire rack for at least 2 hours to let the filling set properly.
What is the calorie count per serving?
Each serving contains approximately 533 calories.
How much fat is in one serving?
There are 25 grams of fat per serving.
What is the protein content per slice?
Each slice provides about 5 grams of protein.
How many carbohydrates are in this dessert?
There are 70 grams of carbohydrates per serving.
What tool is used to make the pecan topping?
A food processor is used to combine the topping ingredients and chop the pecans.
How much butter is needed for the crunchy topping?
The topping requires 6 tablespoons of cold unsalted butter cut into pieces.
Can I use light cream in the topping?
Yes, the recipe allows for either 1 tablespoon of milk or light cream.
How much flour is used in the topping?
The pecan topping uses 3/4 cup of all-purpose flour.
How should the peaches be prepared?
The peaches should be peeled, pitted, and sliced before measuring.
Is there any salt in this recipe?
Yes, 1/4 teaspoon of salt is added to the pecan topping mixture.
What are some suggested accompaniments for this pie?
It is delicious served with whipped cream or a scoop of vanilla ice cream.