Peach Blueberry Pie

Summertime means two of my favorite things come together – pie and fruit!

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Peach Blueberry Pie

Yields:  One 9-inch pie

Total Time:  2 hrs.

Prep Time:  1 hr. 15 min (includes time to make pie dough)

Cook Time:  40 min

 

Ingredients

  • Pie dough for one 9-inch pie with top crust
  • 2 oz. granulated sugar (approximately ½ cup)
  • 2 oz. brown sugar (approximately ½ cup)
  • 3 Tbsp. cornstarch
  • ¼ tsp. ground cinnamon
  • 5.5 oz. blueberries (approximately 1 cup)
  • 26 oz. peaches, peeled and sliced ¼-inch thick (approximately 7 peaches/4.75 cups)
  • 2 Tbsp. unsalted butter, cut into small cubes

 

Directions

  1. Prepare the pie dough.
  2. Create the bottom crust by rolling out ½ of the dough until it is 1/8 inch thick and 11 inches in diameter.  Place the crust into a 9-inch pie pan, leaving overhang on the side and set aside in the refrigerator.
  3. Create the top crust by rolling out the remaining dough until it is 1/8 inch thick and 11 inches in diameter.  Set aside in the refrigerator.
  4. Preheat the oven to 400 degrees Fahrenheit.
  5. In a large bowl stir together the granulated sugar, brown sugar, cornstarch, and ground cinnamon.
  6. Gently stir in the blueberries and peaches.
  7. Transfer the berry mixture to the pie shell and dot the tops with the cubes of butter.
  8. Take the top crust and cut it into strips (any width and any number).
  9. To create a lattice top, place half of the strips horizontally onto the pie, leaving space between each one.  Take the remaining strips, one at a time, and place them vertically onto the pie – to weave the crusts together, thread the vertical strip between the horizontal strips.  Trim and crimp the edges.
  10. Place pie on a pie sheet and cover with pie shield and bake for 40 minutes.
  11. Place on a wire rack to cool.  Serve warm with whipped cream or ice cream!

 

The ingredients for this pie include:  pie crust, brown sugar, cornstarch, ground cinnamon, granulated sugar, butter, and the stars – blueberries and peaches!

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Nothing beats fresh peaches from Virginia!

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Once the pie crust has been made and chilled, roll out the top and bottom, so we will be ready to roll once the filling is done.

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For the bottom crust, roll out the dough until it is 11 inches in diameter and is about 1/8-inch thick.

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Gently transfer the dough to a 9-inch pie pan.  I usually roll the dough up onto my rolling pin and unroll it on top of the dish.

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For now, leave any overhang on the side as we will use it to crimp later on!  Cover and store in the refrigerator.

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The top crust will be rolled out to the same thickness and diameter, then covered and stored in the refrigerator until the filling is complete.

And speaking of filling – let’s get to it!  Place all the dry ingredients in a large bowl – granulated sugar, brown sugar, cornstarch, and cinnamon.  The cornstarch will thicken the filling just enough to hold its shape when sliced.

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Stir together until well combined.

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Then prepare all the fruit – wash the blueberries and double check for lingering stems (I always have difficulty finding them all!) and peel/slice the peaches about 1/4-inch thick.

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^^That, my friends, is a beautiful sight.

Bring the fruit and dry ingredients together.

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And gently stir until everything is well incorporated.

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Transfer the filling to the pie dish.

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And dot the top with the cubed butter.

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Now is time for the fun part – lattice work!  Take the rolled out dough and cut it into strips.  They can be equal size if you like, but feel free to make varying widths as I did below:

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Take half of the strips and place them horizontally on the top.

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Take the remaining strips and place them vertically onto the pie.  Weave the vertical strips, so that they go over, under, over, under, etc. the horizontal strips.

IMG_4515 I find it easiest to lift each horizontal strip all the way back, then place the vertical strip underneath it.

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Once the pie has completed its lattice journey, trim and crimp the edges.

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Place the pie on a pie sheet or cookie sheet and cover the edges with a pie shield or aluminum foil ring.  This will prevent the thin edges from burning.

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Place in a 400 degree Fahrenheit over and bake for about 40 minutes.  The pie should be golden brown and the filling should be bubbling.

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Have I mentioned how much I love this pie?

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Allow to cool slightly on a wire rack before serving.

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This pie is best served warm with a delicious dollop of whipped cream or a scoop of ice cream.

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Happy summer!

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One Comment Add yours

  1. Tom Biggs says:

    Very nice!

    Like

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