blueberry peach pie with pecan streusel

Happy #FarmersMarketWeek! This Blueberry Peach Pie with Pecan Streusel is packed with fresh seasonal fruit, and topped with the most irresistible crunchy, buttery topping for the ultimate pie!

Hi guys and happy Monday! I am so excited to announce we are kicking off another themed week today! It's time for #FarmersMarketWeek, so I will be sharing yummy recipes all week long that include tons of fresh fruits and veggies. Today we are starting with this scrumptious Blueberry Peach Pie with Pecan Streusel. Flakey pie crust is stuffed to the brim with juicy peaches and fresh blueberries, and crowned with an irresistible mix of oats, brown sugar, and pecans. This pie is incredible and surprisingly easy. Let's go make it!

So this might be Farmer's Market week, but I also decided to use it as a way to use up all the goodies from my backyard! I have quite a few fruit trees as well as a small garden, so it has been super fun to come up with ideas for my abundant produce. In this case, I used up some of my peach harvest to create this blueberry peach pie! I do also have a blueberry bush back there, but I think the Texas heat doesn't agree with it because it has yet to grow a single berry ? If you have a market you like to go to on the weekends, be sure to pick up some peaches or nectarines, as well as fresh berries! If you find some fresh pecans (or walnuts, or hazelnuts, or whatever your heart desires)... pick some of those up, too.

So you guys... I have a confession to make. I totally suck at making pie crust. I have tried, and I had decent results with this coconut oil pie crust a few weeks back but seriously... I always end up having to wrestle with it and it is just so not worth it. I personally am a huge advocate for frozen pie crust, and there is zero shame in it. It also makes your blueberry peach pie come together super quick!! All you have to do is cut up your peaches and rinse your blueberries, toss them with some lemon juice and sugar, and pour into your prepared crust. Then for the streusel, toss together oats, brown sugar, cinnamon, pecans, and some flour with {dairy or vegan} butter, mix until crumbly, and sprinkle it all over the pie. Stick in the oven and now all you have do to is wait!

I hope you guys make this amazing blueberry peach pie with pecan streusel before summer is over! It really is the best way to enjoy all this sweet, juicy fruit before fall comes around and takes it all away. Keep coming back this week for MORE delicious ideas (sweet and savory) for your favorite farmer's market picks.

Scroll to the bottom of this post to see TONS of other blogger creations from #FarmersMarketWeek!! Happy baking!

{recipe adapted from King Arthur Flour}

Print Recipe

5 from 2 votes

blueberry peach pie with pecan streusel {with vegan option}

This Blueberry Peach Pie with Pecan Streusel is packed with fresh seasonal fruit, and topped with the most irresistible crunchy, buttery topping for the ultimate pie!

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings: 12

Author: Valentina | The Baking Fairy

Ingredients

• 1 pie crust recipe {homemade or store-bought}
• *for the filling*
• 4 cups fresh peach slices
• 1 pint blueberries
• ⅓ cup all-purpose flour
• ¾ cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• pinch of salt
• *for the streusel*
• ¾ cup brown sugar
• ¾ cup all-purpose flour
• ½ cup oats
• ½ cup pecan pieces
• ½ cup dairy or vegan butter softened
• pinch of salt

Instructions

• Preheat oven to 425F. Prepare your pie crust in a 9" deep dish pie plate. Prick the bottom with a fork, and set in the fridge until filling is ready.
• To prepare the filling, combine the peach slices and blueberries in a large bowl. Add in the sugar, cinnamon, ginger, lemon juice, vanilla, and pinch of salt. Set aside for now.
• In a medium bowl, prepare the streusel. Mix together the brown sugar, flour, oats, pecans, and salt. Add in the softened butter, and mix until it forms small clumps.
• Take the prepared pie crust out of the fridge, pour in the fruit filling, and top with the streusel.
• Bake in preheated oven for 20 minutes, then turn heat down to 350F, and finish baking for 40 more minutes. If streusel is getting too dark, cover with a piece of foil to finish baking.
• Let cool to room temperature before cutting and serving. Enjoy!

Monday #FarmersMarketWeek Recipes

• Banana Nut Muffins by Family Around the Table
• Blueberry Peach Pie with Pecan Streusel by The Baking Fairy
• Easy Gazpacho Recipe by Everyday Eileen
• Fresh Corn & Tomato Fettuccine by Jolene's Recipe Journal
• Deconstructed Grilled Chicken Fajitas by A Kitchen Hoor's Adventures
• Grilled Corn Salad by House of Nash Eats
• Grilled Shrimp and Summer Squash Tacos by Tip Garden
• Hummus Chicken Salad by Hezzi-D's Books and Cooks
• Kale Salad with Strawberry Vinaigrette by Culinary Adventures with Camilla
• Kielbasa and Cheddar Mini Omelette Cups by The Freshman Cook
• Mexican Street Corn Salad by Simple and Savory
• Parmesan Roasted Zucchini and Tomatoes by Cooking With Carlee
• Potato and Pea Salad by A Day in the Life on the Farm
• Ribeye Steaks with Corn Salsa by The Redhead Baker
• Roasted Tomato Salsa by Books n' Cooks
• Slow Cooker Summer Ratatouille Stew by Palatable Pastime
• Sour Cream Peach Pie by Kate's Recipe Box
• Summer Pudding by Caroline's Cooking
• Sweet & Tangy Summer Garden Cucumbers by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Watermelon Cucumber Smoothie by Cookaholic Wife
• Zucchini Quiche by Karen's Kitchen Stories