Raspberry Peach Pecan Crumble Pies

Steps

1. Make the crust: whisk the crust portion of whole wheat flour (220 g) with the all-purpose flour, the crust portion of salt (4 g) and the crust portion of granulated sugar (10 g).
2. Cut in the crust portion of cold butter (260 g) until the pieces are pea-sized, then sprinkle in the ice-cold water a little at a time, tossing until the dough holds together when squeezed.
3. Divide the dough in half, flatten each half into a disk, wrap and chill for 1 hour.
4. While the dough chills, make the crumble: mix the remaining whole wheat flour (80 g), the brown sugar, oats, pecans, cinnamon and the remaining salt (2 g), then rub in the remaining butter (100 g) until clumpy. Chill until needed.
5. Preheat the oven to 400°F (200°C) with a rack in the lower third.
6. Roll each dough disk into a 12-inch round, fit into two 9-inch pie plates, and crimp the edges. Chill the shells while you make the filling.
7. Make the filling: in a large bowl, whisk the remaining granulated sugar (140 g) with the cornstarch and lemon zest, then gently fold in the raspberries, peach, lemon juice and vanilla.
8. Divide the filling evenly between the two shells, then scatter half the crumble over each pie.
9. Set the pies on a rimmed baking sheet and bake 20 minutes, then lower the oven to 375°F (190°C) and bake 30 to 35 minutes more, until the crumble is deep golden and the filling bubbles thickly in the center. Tent with foil if the edges brown too fast.
10. Cool the pies on a rack for at least 3 hours so the filling sets, then cut each pie into 6 slices.