I’m keeping things super simple tonight. I seem to be a bit short when it comes to things to say lately and this is all I have right now:
It is not peach season. I know this. You’d much prefer an apple pie right now, maybe, or a pumpkin.
I’ve been sitting on this peach & blueberry pie recipe for a bit and am definitely late to the game in posting it. Sorry y’all.
But, lets be honest, peach pie is always a good thing, and it pairs so well with so many things. In this case, blueberries. And the color that forms as the fruits cook down and meld together is just so lovely.
Happy baking!
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Peach & Blueberry Pie Print Serves: one 9" pie Ingredients FOR THE CRUST: 2½ cups White Whole Wheat Flour or AP Flour 3 tablespoons fine Cane Sugar ¼ teaspoon Sea Salt ¼ cup Shortening 12 tablespoons (1½ sticks) Butter, cold and cut into small cubes ¼ cup + Ice Water FOR THE FILLING: 6 Peaches, pitted and sliced 2 cups Blueberries Juice of ½ a large Lemon 1 cup Turbinado or Demerara Sugar 3 tablespoons Tapioca Starch or 2 tablespoons Cornstarch 1 egg, beaten Instructions FOR THE CRUST: Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Close the lid and pulse the mixture a few times until blended together. Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube. With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough. Divide the dough in half, wrap up one half and set aside. Roll the other half of dough into a ball and place in between two sheets of parchment paper. Roll to a circle that is 1½-2 inches larger in circumference than your pie dish. Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough so that it evenly hangs over the edge about ½ inch. Set aside and make the pie filling. FOR THE FILLING: Place the peaches, blueberries, lemon juice, tapioca starch, and sugar in a large bowl. Toss to coat - tapioca starch should dissolve. Spoon the mixture evenly into the dough lined pie dish. Place the remaining half of the pie dough in between two sheets of parchment paper and roll to a thickness of ⅛". Use dough to make the top crust as desired. Seal the edges of the crust as desired. Brush beaten egg over the top of the pie crust. Cover the top of the pie with tin foil very carefully and bake on the middle rack of an oven at 375 degrees for 45-50 minutes. Remove the tin foil and continue baking the pie until the filling is bubbling(another 10-15 minutes). The center of the filling should be thick and gel-like. Remove from the oven and let cool. Serve warm or at room temperature, with vanilla ice cream.
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