Blueberry Peach Pie With Pecan Crumb Topping

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Use fresh ripe peaches and fresh blueberries.

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Steps

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Place prepared pie crust in the freezer for 15 minutes.

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Preheat oven to 400.

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In a large bowl , combine the blueberries , peaches , cup sugar , lime juice , and lime zest.

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Mix well and then set aside for 10 minutes.

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In a small bowl , mix the cornstarch and 2 tablespoons sugar.

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Stir this mixture into the fruit mixture.

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Turn the filling into the chilled pie crust.

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Smoothing the top with a spoon or your hands.

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Place the pie on the center oven rack and bake for 30 minutes.

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Meanwhile , to make the toppingcombine the flour , pecans , sugar , and salt in a food processor.

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Pulse several times to chop the nuts coarsely.

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Scatter the butter over the top and pulse again until the mixture resembles fine crumbs.

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Sprinkle the milk over the mixture and pulse again briefly.

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Transfer the topping to a bowl and rub it between your fingers to make damp , gravelly crumbs.

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Refrigerate until ready to use.

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Remove the pie from the oven and decrease temperature to 375.

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Carefully dump the crumbs .

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Ingredients

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unbaked pie shells, fresh blueberries, fresh peaches, sugar, fresh lime juice, lime, zest of, cornstarch, all-purpose flour, pecan halves, salt, unsalted butter, milk