August 4, 2010
It's hard to resist peaches in August! The local farms are bursting at the seams with baskets upon baskets of beautiful, freshly picked, sun ripened peaches. Oh, you gotta love this time of year!
After buying a peck of peaches, I quickly went to my stash of peachy recipes! Ah yes...peach blueberry pie. Fortunately I bought blueberries at the farm also.
Ok, here we go!
First make a double pie crust dough. Here is my recipe that works perfectly every time. Just click this link double-crust-pie-recipe. This recipe is a permanent fixture on my blog. If you ever need it, you can find it right under my header.
Roll out half of pie crust dough.
Roll pie dough onto rolling pin to transfer dough to pie pan. Unroll dough over pie pan and ease dough into pie pan covering bottom and sides of pie pan.
Next, in a small bowl, make a mixture of 3/4 cup sugar, 3 Tbsp. flour, 2 Tbsp. cornstarch, 1/4 tsp. cinnamon, dash of nutmeg, and 1/8 tsp. salt. Mix and set aside.
Wash and drain approx. 2 C. blueberries and dump into crust.
Now sprinkle blueberries with half of the flour, sugar mixture.
Add 3 cups peeled and sliced peaches.
Sprinkle with remaining 1/2 of flour sugar mixture. Also, sprinkle with small handful of brown sugar. (approx. 1/8 c.)
Roll out remaining 1/2 of pie dough.
Use small star shaped cookie cutter to cut stars from the dough.
Cover pie with stars, overlapping slightly.
Pour a little half n half in a small dish. Get out your pastry brush.
Brush each and every star with half n half.
Put some sugar in a little dish. Grab some sugar in your fingers.
Sprinkle sugar all over top of pie. Don't be shy, but don't go crazy!
Aaah! Beautiful. The sugar will give the crust a wonderful sweet taste.
Place pie on a baking sheet to prevent spillage in your beautifully clean oven.
Wrap edges of pie with strips of foil so it doesn't burn.
Put pie in oven on 425 degrees. Bake for 35 - 40 minutes.
Remove foil from edges of pie 10 minutes prior to finished baking. This will allow the edges to brown nicely.
The finished product! Oh yes! So beautiful!
Allow to cool for at least a couple hours before cutting and serving.
You can leave your pie covered on the counter for 4 days.
Refrigerate if you like, but I prefer my pies to be left at room temperature.
A freshly baked, golden, sugary pie is so beautiful I can hardly stand it!!
Recipe: Peach Blueberry Pie
Pastry for 2 crust pie double-crust-pie-recipe from my blog.
3/4 C. white sugar
small handful brown sugar (approx. 1/8 C.)
3 Tbsp. flour
2 Tbsp. cornstarch
1/4 tsp. cinnamon
1 dash nutmeg
1/8 tsp. salt
3 C. peeled, sliced, fresh peaches
2 C. fresh blueberries
Make double pie dough recipe. Divide in half. Roll out one half into 10 inch circle. Line 9 inch pie pan with dough. Set aside. Combine white sugar, flour, cornstarch, cinnamon, nutmeg and salt in small bowl. Dump blueberries into the pastry lined pie pan. Sprinkle with half the sugar/flour mixture. Top with peaches. Sprinkle with remaining sugar flour mixture. Next, grab a small handful of brown sugar and sprinkle on top. Roll out second half of pie dough. Cut stars with small star shaped cookie cutter. Cover entire pie with stars, overlapping slightly, leaving tiny openings between stars to allow venting of steam. Brush stars with half n half. Sprinkle top of pie liberally with sugar. Place pie on baking sheet. Cover edges of pie with thin strips of foil to prevent burning. Bake 35-40 minutes at 425 degrees. Remove foil from edges approx. 10 minutes prior to finished baking time to allow edges to brown nicely. Allow pie to cool before slicing.