I’m excited to share my peach blueberry pie recipe with you today. Since both are in season right now it seemed like a no-brainer.
To me, fruit & berry pies are sort of the epitome of mid-summer, when all the berries come into season in New England. It seems when the fruit comes into season we just can’t help ourselves to the picking, and the next question is always, “what should we make”? Last weekend this pie was the anserw.
What you’ll need:
Peaches (aprox 8 or 9). Peeled & pitted.
Blueberries (aprox 1 pint).
1/4 cup sugar
1/2 lemon, juiced
1 1/2 tablespoons cornstarch or tapioca for thickening.
2 tablespoons butter, cut into bits
1 egg, beaten with a drizzle of water
A pinch of cinnamon
*Vanilla ice cream, for serving.
Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze and sprinkle with a bit of white sugar. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream.
Hope you enjoy!