Ingredients
- Peach and Blueberry Streusel Pie
- Makes 1 9-inch pie
- 1/4 cup quick cooking tapioca pearls, such as Minute Tapioca
- 1 1/2 cups fresh blueberries, or 1 pound frozen blueberries, thawed
- 4 large fresh peaches, pitted and thinly sliced, or 1 pound frozen peaches, thawed
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon vanilla powder (optional)
- 1/2 teaspoon salt
- One 9-inch pie crust, unbaked
- Topping:
- 1/2 cup slivered almonds
- 1/2 cup oatmeal
- 1/2 cup almond flour
- 1/2 cup brown sugar
- 1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled
- 1/2 teaspoon salt
Instructions
Place an oven rack in the center of the oven and preheat to 375 degrees F.
For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, zest, lemon juice, brown sugar, vanilla, vanilla powder (optional), salt and tapioca in a medium bowl.
For the topping: In a food processor, quickly pulse the almonds, oatmeal, almond flour, brown sugar, butter and salt until small chunks form in a food processor.
Pour the fruit filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.
