Friday, August 15, 2008

Blueberry Peach Pie

I bought a few peaches yesterday. haha. I've been really getting into them recently. Last week I made the best blueberry peace pie and it was indeed blogworthy I felt. Sometimes I make my own pastry, sometimes not. Whole Foods usually sells whole wheat crusts which is very convenient.


Blueberry Peach Pie

pastry shell: (this makes two 9inch crusts)
2 cups all purpose flour
1 tsp salt
2/3 cup plus 2 tbsp shortening
4-5 tbsp cold water

Mix flour and salt in a medium bowl. Cut shorteing in using a pastry blender until particles are the size of peas. Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost leaves the sides of the bowl. If needed add 1-2 more tbsp of water.

Gather the pastry, halve it into two balls and shape into a flattened rounds on a floured surface. If you like your pastry more flaky, wrap it in plastic wrap and refrigerate it for 30 minutes before proceeding. Roll pastry onto lightly floured surface until it is 2 inches larger than your pie pan. Press this into your pie pan. Cut slits in what will be the top pastry.

filling:
3/4 cup sugar
1/2 cup all purpose flour
1/2 tsp ground cinnamon
2 cups fresh blueberries
2 1/2 cups fresh sliced peaches (2-3 medium peaches)
1 tbsp butter if desired

Heat oven to 425 degrees.

Mix sugar, flour, and cinnamon in a large bowl. Place blueberries in the bottom of the pastry shell and cover it with half of this mixture. Add a layer of the peaches and sprinkle with the remaining sugar mixture. Cover with top pastry shell and pinch it, fork it, or tuck it in.

Cover edges with 2-3 inches of aluminum foil to prevent excessive browning. Remove this foil the last 15 minutes of baking. Bake 35-45 minutes or until the crust is golden brown and juice begins to bubble through the slits in the crust. Cool on wire wrack 2 hours before serving.

1 comment:

dan and rachel said...

i love this recipe. i just linked to it from my blog! thanks for sharing it.