Peach Crumbleberry Pie

One unbaked, single pie crust

Note: Feel free to use any fruit you'd like for this recipe. If you'd like only peaches, just add a few more peaches.

5 fresh, ripe peaches, peeled, pitted and sliced
1c fresh blueberries
1c fresh raspberries
1c fresh, pitted sweet cherries
2T fresh lemon juice
3/4c white sugar
1/4c all-purpose flour

2T cornstarch
1t sea salt

3/4c all purpose flour
1/2c brown sugar
1t sea salt
1/2t cinnamon
1/2c cold Wisconsin butter, cut into 1/2” pieces

Preheat oven to 400 degrees. Prepare your single pie crust in a 9-10” pie pan. Mix all the fresh fruit and lemon juice in a large bowl. In a smaller bowl, mix together sugar, flour, cornstarch and sea salt. Mix into the fruit bowl to coat all the fruit.

Pour fruit mixture into the pie crust.  Place pie onto a foil covered baking sheet or stone and bake at 400 degrees for 35 minutes.

While pie is baking, in a small bowl, mix flour, brown sugar, salt and cinnamon. Scatter cold butter pieces over top of dry mixture. Using a pastry cutter or fork, cut butter into the flour mixture until small pea-sized pieces are formed (don’t cut the butter down too small). Use your fingers a bit to bring clumps together to create a crumble. Set aside in the freezer until ready to use.

After 35 min has passed, remove pie from the oven. Sprinkle the cold crumble over the top of the pie. Return to oven and lower temperature to 350 degrees. Bake for another 25-35 minutes or until the pie filling begins to bubble and thicken around the edges. Remove from oven and allow the pie to cool for at least four more hours. Serve at room temperature. Pie will be good at room temp for up to 4 days...if it lasts that long! 

This recipe was provided to us by by Valeri Lucks, Co-Owner and Pie Maker, Honeypie Café, Milwaukee, WI.