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Peach Blueberry Pie with Pecan Streusel Topping

 This Peach Blueberry Pie with Pecan Streusel Topping is exactly what a summer pie should look and taste like. Don’t forget the ice cream!
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: peach blueberry pie
Servings: 10
Calories: 322kcal
Author: Trish - Mom On Timeout


  • 3 cups fresh peaches peeled, pitted, and sliced
  • 2 cups fresh blueberries
  • 1 1/2 tbsp fresh lemon juice
  • 3 tbsp cornstarch
  • 3/4 cup sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 refrigerated pie crust I used Pillsbury

Pecan Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 tsp ground cinnamon
  • 4 tbsp cold butter
  • 1/2 cup chopped pecans


  • Preheat oven to 375°F.
  • Combine peaches and blueberries in a large bowl.
  • Sprinkle with lemon juice and gently mix to combine.
  • Combine cornstarch, sugar, cinnamon and nutmeg in a small bowl.
  • Sprinkle cornstarch mixture over fruit and gently toss to coat.
  • Unroll pie crust and place in a 9” pie plate.
  • Crimp edges if desired.
  • Pour fruit onto pie crust.

Streusel Topping

  • Combine flour, sugars, and cinnamon in a medium bowl.
  • Cut in butter.
  • Stir in pecans.
  • Sprinkle topping over fruit filling.
  • Loosely cover pie edges with foil and place on a cookie sheet so you don't mess up your oven.
  • Bake for 1 hour or until nice and bubbly. Remove the foil about 10-15 minutes before pie is finished baking.
  • Let cool slightly before serving.


Calories: 322kcal | Carbohydrates: 50g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 113mg | Potassium: 163mg | Fiber: 3g | Sugar: 32g | Vitamin A: 309IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg