Marie Saba

From My Kitchen To Yours

Peach and Blueberry Pie

Nothing says “summer in Texas” like fresh peaches! We usually make cobbler to celebrate the season, but for special occasions it’s always peach and blueberry pie! Like cobbler, the filling for this pie is very simple: all you need are sliced peaches, blueberries, lemon juice, sugar, salt and butter, plus a little thickener (cornstarch or flour) to help the pie hold its shape.

For the pie crusts, I use a food processor to mix the ingredients, so they’re also quick and easy. And if I’m too lazy to make homemade, I like the prepared frozen crusts from Trader Joe’s. Either way, you’ll need two crusts: one for the bottom and one for the top, which you can do like I did above, in a lattice pattern, or in one whole piece (with slits so steam can escape).

If you have any dough left over, ball it up and roll it out again, and use cookie cutters to cut out decorations. Use a dab of water to “glue” the cutouts in place. Then, if you have time, pop the finished (uncooked) pie in the freezer for 10 minutes or so before you bake it. This little extra chill will help the pie crust and decorations hold their shape in the oven. Hope you get to try this one and happy baking!

Peach and Blueberry Pie

Ingredients

3 cups sliced fresh peaches (about 5 large peaches)
2 cups fresh blueberries
1 teaspoon fresh lemon juice
3/4 cup sugar
1/4 cup flour or 3 Tablespoons cornstarch (to thicken the juice)
1/2 teaspoon salt
Sprinkle of cinnamon, optional
2 pie crusts
2 Tablespoons butter, cut into small cubes

For serving: sweetened whipped cream or vanilla ice cream

Instructions

Preheat oven to 425 degrees F.
Place peaches, blueberries and lemon juice in a large bowl. In a small bowl, mix together sugar, flour (or cornstarch), salt and cinnamon until the mixture is well blended and without lumps. Pour the dry mixture over the fruit and toss to coat. Let the fruit sit in the bowl while you prepare your crusts.
Roll out one crust into a 12-inch round and place it into a 9- or 10-inch pie plate. Press the bottom and sides of the crust gently so that it fits snuggly in the plate, with an inch or so hanging over the top edge. Roll out the second crust.
Pour the fruit mixture into the bottom crust. Scatter small cubes of butter on top of the fruit.
Top with second crust in a lattice pattern, or as a whole piece with slits cut for steam to escape. Seal the edges of the crust and create a decorative edge, as desired.
Set pie on a baking sheet (in case any filling spills out while baking). Bake pie for 15 minutes at 425 degrees. Then reduce heat to 375 and baked for 40-50 minutes, or until crust is golden brown and filling is bubbly. Let cool for at least 30 minutes, and preferably 1 hour before serving. (This will give the filling time to firm up as it cools.) Serve warm with sweetened whipped cream, or vanilla ice cream, and enjoy!

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