Posted by fourclankitchen on July 23, 2010
Peach Blueblueberry Pie
Peach season is in full swing here and the freestone peaches from Fredreicksburg are everywhere in Farmer’s markets around town. They simply cannot be denied. To get away from a peaches only orgy, I took substituted a cup of peaches with blueberries. The filling actually tastes quite different from an unadulterated peach pie. I have to say I liked this version very much.
Crusts for two- 9” pies
Use your favorite crust. For this pie, I used crusts purchased from Whole Foods- they are pretty good. The recipe below is adapted from various sources including Betty Crocker and Bon Appetit.
5 cup peaches peeled, pitted and sliced
1 cup blueberries whole
2/3 cup sugar
1/3 cup flour
1 tsp lemon juice
2 tbs. honey
2 tbs. strawberry jam (or any other jam- not marmalade)
Preheat oven to 425˚F. Mix all ingredients together. Taste your filling and adjust the sugar if needed. If using your own crust, roll it out to a 12” round and place in pie plate (I might prefer a metal plate, more on this once I have confirmed this). For either kind of crust, prick the pie crust in several places and pour the filling into it. Dot the filling with butter. Then roll out the second pie crust to a 12” round and transfer to the pie. Crimp the edges of the top and bottom crusts, making sure the edges are uniformly thick. Cut a hole or a cross at the center of the top crust to vent the pie.
Cut 3 pieces of aluminum foil 2-3” wide and cover the edges of the pies to prevent overcooking. Sprinkle some granulated sugar on top of the pie- the sugar caramelizes on the pie crust and tastes very very good (omit this step if you don’t like caramelized sugar). Place the pie on top of a cookie sheet on the center rack of the oven and bake for 45 minutes till the filling is bubbly and the crust has properly browned. Remove the foil for the last 15 min. of baking and let the edges of the crust crisp up. Allow the pie to cool to room temperature before serving. This allows the fruit and flour to congeal together, so that the pie is not liquidy and can be cut to produce the proper pie shaped morphology.