Yummy Peach Blueberry Pie with a Crumble Topping

Last weekend I made a delicious blueberry and peach pie.  I don't bake very much so when I do and it turns out I get pretty darn excited.  Last summer when I was visiting my sister down south I brought home a basket of peaches and froze some to enjoy in the colder months.  With a few bags of peaches still lurking in the freezer I was trying to figure out something to make that was different (for me).  I had some fresh blueberries on hand so I decided they should go together.  And, they did go together, beautifully.

Crust
2 1/4 c. all purpose flour
1 tbsp sugar
1/2 tsp salt
1/2 cold butter
6 tbsp cold milk

Whisk together the dry ingredients.  Using a pastry blending, blend and cut the butter into the flour until you have small pea size crumbles.  Gently stir in the milk until the flour mixture pulls together.  Wrap in saran wrap and and place in the refrigerator to chill for at least 1/2 hour.

Turn oven to 325 degrees.

Blueberry Filling
2 cups fresh blueberries
2 tbsp sugar
1 tbsp lemon zest
1 tbsp lemon juice

In a small saucepan, simmer the ingredients for about 5 minutes until blueberries are slightly softened.

Peach Filling
3 cups sliced peaches
1/2 cup sugar
1 tbsp lemon zest
1/4 cup flour

Mix the ingredients together.

Crumb Topping
1/2 cup oats
1/2 cup flour
1/2 brown sugar
1/2 cold butter

Mix the dry ingredients.  Cut in the butter until there are small crumbles.

Roll out the pastry dough and place in a pie pan.  Crinkle the edges and make it pretty.  Place the blueberry filling in the bottom of the pan, then layer the peach filling and then top with the crumble topping.  Bake at 325 degrees for about 45 -50 minutes depending on your oven.