Fruit Pie

Juicy peaches and blueberries bake under a buttery crumb topping. With a few Richberry halves, the tart, lemony filling tastes even brighter and sweeter.

Total time: 3 hr 30 min
Servings: 8
Difficulty: Medium

Ingredients

Bottom crust

1 chilled pie crust (for a 9-inch pan)

Filling

6–7 cups peaches (about 2–2 ½ lb), halved and cut into ½-inch slices, peeled or unpeeled
1 ½ cups blueberries, stems removed (a scant dry pint)
juice of ½ lemon
¼ cup + 2 tbsp cornstarch

Crumb topping

1 cup (128 g) all-purpose flour
½ cup unsalted butter, melted (room temperature or cool)
pinch salt
⅔ cup light brown sugar

Directions

Preheat oven to 350°F (175°C).
If the chilled dough is too firm to roll, let it sit at room temperature until pliable.
Line the pan.
Roll the dough on a lightly floured surface into a rough circle to fit a standard 9-inch pie pan and ease it in. Refrigerate for 10 to 15 minutes while you make the filling.
Make the filling.
Gently toss the peaches and blueberries with the lemon juice and cornstarch in a large bowl using a wooden spoon or spatula. Let it stand for a few minutes.
Make the crumb topping.
Mix the flour, brown sugar, and salt with a fork, breaking up any lumps of sugar. Stir in the melted butter until no dry flour remains, then press it together with your hands to form uneven crumbs.
Assemble and bake.
Spread the filling evenly in the chilled crust and scatter the crumbs over the top. Bake for 45 to 50 minutes, then raise the oven to 450°F (230°C) for another 5 to 10 minutes, until the top is browned and the filling bubbles.
Cool before slicing.
Set the pie on a wire rack and let it cool for about 2 hours before cutting.

Keeps about a week in the fridge; rewarm slices in a 350°F (175°C) oven for about 15 minutes.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

⅔ cup light brown sugar = 511 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.