Peach Pie, My Oh My!!!!
I am a firm believer in making dishes with the fruit and veggies in season. Right now it’s peaches in the south and let me tell you somethin’, they’re good this year. This time of year, peaches are good news for the household budget too.
There’s nothing like the taste of a perfectly ripe and juicy peach. Nope…nothing like it and the taste takes me right back to my childhood when I was a little tow-headed pigtailed kid running around barefoot in my little homemade sundresses my Grandmother made.
My friend Louanne http://www.louanneskitchen.com/ made a comment about how much she loves the flavor combination of peach and blueberry. Well, I decided to give this new pie a try and it was delish!
Double Crust-(Make this first and chill in the fridge)
2 ½ C flour
1 ½ TBS salt
7 TBS very cold butter cut into small pieces
7 TBS very cold shortening cut into small pieces
½ C ice cold water (may not use all of it)
In bowl mix flour, salt and sugar. Transfer to food processor. Add butter and shortening to flour and pulse until it resembles cornmeal and small peas.
Add ice cold water, about 3 TBS and turn on the processor. Add a small stream of ice cold water through the chute until the dough just comes together. Turn off processor and remove dough.
On lightly floured surface, divide dough and shape into two disks. Cover in plastic wrap and let chill in the refrigerator.
Perfect Peach and Blueberry Pie
6-7 ripe fresh peaches blanched*, skins and pits removed cut into slices (reserve any juice)
1 cup of super fine sugar
2 TBS super fine sugar
½ tsp salt
¼ C cornstarch
½ tsp cinnamon
1/8 tsp vanilla extract
1/2 cup of fresh blueberries rinsed and stems removed
3 pats of butter
*Blanching peaches makes the skins come off a lot quicker. Be sure you only keep them in the boiling water for about 3 minutes or you’ll have mush. Remove them to a strainer with a bowl underneath and let cool and drain. (You’ll want to keep the juice). Remove skins and pits and continue to drain over the bowl. The goal is to get about ½ c liquid in order to make a slurry with your cornstarch.
In a medium pot over medium heat, blend sliced peaches and sugar. Add salt and cinnamon. Let come to a very slow bubble.
In small bowl, take the reserved juice, add cornstarch and make a slurry. Add to your peach mixture and let come to a bubble again and cook about 10 minutes, reducing heat to low-medium. This will thicken your filling. Be sure to stir constantly.
Last but not least, stir in the vanilla and add your blueberries. Remove from heat (you don’t want your blueberries to pop) Let mixture cool.
Once you’re ready to assemble the pie, roll out bottom dough a little larger than the top dough so that dough edges hang over the pie plate. Fill dough with cooled pie filling. Dot with butter. Top with second dough and crimp. Flute edges and cut vents into top and then bake until golden brown.
I bake most of my fruit pies at 350F for about 35-40 minutes. I also give my pies an egg wash and sprinkle the tops with sugar.
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