peach blueberry pie

a few weeks ago we had a large amount of peaches and blueberries (i wish this was still the case…). since i had a little helper and a bigger helper, we made some peach blueberry pie, using my grandma lucile’s pie crust and this recipe as inspiration.

here’s my little helper as she made sure the filling tasted okay:

grandma lucile’s pie crust
3 cups flour
1 1/2 cup Crisco
1 tsp. salt
1 egg
1 tsp vinegar
5 1/2 tbsp cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Mix egg and vinegar with water and combine with the flour mixture and stir until all the flour is moistened. Makes four 9 inch crusts.

peach blueberry filling
4 ripe peaches
2.5 cups fresh blueberries
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground ginger
3 tbsp ap flour
1 tbsp cornstarch
2 tsp fresh lemon juice
1 egg, beaten, for egg wash
2 tbsp sugar and 1/2 tsp ground cinnamon, to top crust before baking

preheat oven to 400 degrees and place a rack in the center of the oven. wash and slice peaches. in a medium bowl, combine peach slices and blueberries. in a small bowl, whisk together sugar, spices, flour, and cornstarch. pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. stir in the lemon juice. place bowl of fruit in the fridge to rest while you roll the crust out.

gently pour the fruit filling into the pie dish. drape top crust over the fruit in the pie dish. with a small knife, trim the crust, leaving about 3/4-inch overhang. with your fingers press the top and bottom crusts together and fold under. use a fork or your fingers to crimp the edges of the dough. cut five small slits in the top of the crust so the juices and steam can vent. brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.

place pie in the oven and bake at 400 degrees F for 15 minutes. reduce the oven heat to 375 and bake for 45 to 55 more minutes. remove from the oven when crust is browned and golden, and the juices are bubbling. remove from the oven and allow to cool for 2 hours before serving. place covered in the fridge to store. pie lasts up to 3 or 4 days.

2 responses to “peach blueberry pie

  1. What pie lasts 3-4 days??? It looks delicious. And Sarah says, “That’s me! I can totally tell, look at the fingernail polish!”

    • not a pie in our house! i love that sarah knew it was her by the funky nail polish! i’ll have to have her help again, soon. she’s a great su chef!

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