“Heavens no – I couldn’t possibly! Well, maybe just a little slice……..”
Why bodacious? Well, according to Websters’ it means “very good, impressive, and unmistakable” and Peach Blueberry Pie is definitely those things, but the lemon/cinnamon double punch in this particular recipe it what satisfies Websters’ second definition – “voluptous.” Just don’t get caught staring.
I have to admit, I love desserts. But when peaches are at their peak and blueberries picked fresh from my own bushes – give me fruit desserts. Warm, juicy fruit baked in a pie or topped with a crisp flavorful crumble – my oh my – one happy girl I am.
Baking fruit, which condenses its sugars and reduces its liquid, is as old as time. Fruit baked between two crusts is the most common pie found in the United States today, and apple is the most common fruit in use. Pears, cherries, berries, grapes, raisins and stone fruits are baked into pies. The varying sugar and water content in fruit means it requires both a sweetener and thickener in order to make a good baked pie, usually sugar and either cornstarch, flour or tapioca. With few exceptions, fruit pies are baked inside traditional American pie dough. Pies are often categorized as single-crust pies (wherein there is only a crust on the bottom, or in case of a deep-dish pie, there is only a crust on the top); and double-crust pies, where a crust lines the top and bottom of the filling. Decorative elements such as lattices or cut-outs are simply more beautiful forms of the double-crust pie.
This pie will rock your ever-loving existence. I really don’t trust myself around this pie. Nothing is better than growing and harvesting your own dessert! Soooooo good!!!
PEACH BLUEBERRY PIE
Ingredients 6 cups peeled fresh peaches, sliced 1/4-inch thick 1 cup fresh blueberries 1/4 cup light brown sugar 1/4 cup granulated sugar 1/2 cup all-purpose flour 1/2 teaspoon kosher salt 3/4 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 2 tablespoons fresh lemon juice 2 teaspoons fresh lemon zest 1/4 cup cornstarch 1/2 (14.1-ounce) package refrigerated piecrusts 1 egg white, lightly beaten
Topping 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon kosher salt 4 tablespoons cold unsalted butter, diced 1/4 cup coarsely chopped pecans
Directions 1. Immerse peaches in boiling water for 30 seconds to 1 minute, until the skins peel off easily. Immediately placed peaches in cold water. Peel the peaches, slice them into 1/4-inch thick wedges and place in a large bowl. 2. Add blueberries, brown sugar, granulated sugar, flour, salt, cinnamon, vanilla,, lemon juice, zest and cornstarch. 3. Preheat oven to 350 degrees. Butter a 9-inch glass or ceramic pie dish and set aside. Line a sheet pan with parchment paper and set aside. 4. Unroll the pie crust and place in pie dish. Brush the inside with the egg white. 5. For the topping: Pulse the flour, sugar, brown sugar, cinnamon, salt, butter and pecans in a food processor until small chunks form. 6. Pour peach mixture into the crust. Sprinkle the topping over the filling and turn edges of pie crust over the topping. 7. Place pie dish on the parchment lined baking sheet and bake for 1 hour to 1 hour 10 minutes or until top is golden brown. Check after 30 minutes of baking to make sure crust is not browning too quickly. If it is, cover the edges with strips of foil or a pie shield. 8. Remove from oven and cool on a wire rack for 30 to 40 minutes before serving.
Make sure to enhance the intercontinental dance with a heaping scoop of cool vanilla ice cream.
Remember – “Life is short, Eat the Pie!!!”