Recipe | "Peach and Blueberry Pie" by Sue Ready

Cook's Notes:
Since peaches in general (fresh or frozen) are juicy, this pie won’t be as sturdy as an apple pie. Frozen fruit works for the recipe but make sure it is thawed and completely drained.
One of the secrets to a sturdy pie filling is waiting until pie is completely cool about 2 hours before cutting a slice. - Sue Ready


Ingredients:
  • Prepared pie crust mix (need a top and bottom crust) or homemade crusts 
  • 7 large ripe peaches
  • 1-1/2 cups fresh blueberries, rinsed, drained and patted dry on a paper towel
  • 3/4 cup white sugar
  • 1/2 cup brown sugar 
  • 1/4 cup quick cooking tapioca
  • 2 TB cornstarch
  • 1 TB. Saigon cinnamon
  • dash of allspice 
  • 1 TB. fresh lemon juice
  • 1/2 tsp. butter
  • 2 TB. sugar mixed with 1/2 tsp. cinnamon 

Directions:
  • Blanch peaches for 30 seconds in boiling water, then submerge immediately in an ice water bath and remove skins.
  • In a large bowl mix sugars, tapioca, cornstarch, cinnamon, allspice and lemon juice.
  • Cut peaches into chunks, add to sugar mixture with blueberries and coat both fruits. 
  • Let peach mixture stand for 15 minutes (stir occasionally) while rolling out dough for bottom crust.
  • Preheat oven to 425 degrees.
  • The peach mixture will be liquidy so use a slotted spoon to drain each spoonful of peach/blueberry mixture as you place it in bottom crust.
  • Dot fruit mixture with 1/2 tsp. butter.
  • Place top crust over filling and flute edges. 
  • Add foil strips around top crust which will prevent over browning.
  • Using a pastry brush moisten the top crust with a little milk and then sprinkle a mixture of white sugar and cinnamon over crust. 
  • Cut 5 vents about 2-1/2 inches long in top crust. 
  • Bake at 425 degrees for 20 minutes then reduce heat to 400 and bake 20-25 minutes longer.
Bon Appetit!

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Sue Ready is a retired middle school teacher, freelance writer, food blogger and creator of The World According to Bella. Sue has visited Rockport several times over the years and is a regular contributor to the WWN! See her other posts here.







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