Peach crumbleberry pie


By Valeri Lucks
Co-Owner & Pie Maker at Honeypie Café

You'll need:
One unbaked, single pie crust
5 fresh, ripe Georgia peaches, peeled, pitted and sliced
1 cup fresh Michigan blueberries
1 cup fresh raspberries
1 cup fresh, pitted sweet cherries
2 tablespoons fresh lemon juice
3/4 cup white sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon sea salt
3/4 cup all purpose flour
1/2 cup brown sugar
1 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 cup 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!