Peaches and blueberries are two of the season’s best fruits. There flavors work great together in this pie recipe, and the homemade caramel adds a unique sweetness.
Makes 8 Servings
- 6 cups flour
- 1 Tbsp. kosher salt
- 2 sticks + 6 Tbsp. salted butter, sliced into small chunks.
- 1 cup of frozen Crisco, sliced into small chunks.
- 1 cup of ice-cold water.
Pie Crust Directions
Process flour and salt to blend. The add butter and the Crisco and process until the dough has pea-sized pieces. There should be no big chunks of butter or Crisco in the mix.
Transfer this mixture to a large mixing bowl. Create a small well in the middle of the dough and pour 3/4 cup ice water into the well. Mix the dough with a fork until the pea-sized pieces become larger. The dough should be moist, but not too wet. You can add the remaining 1/4 cup of water if need be. Use your hands to form the dough into two large balls. Roll each dough ball out between two sheets of parchment paper. Refrigerate dough until ready to use.
- 1 cup sugar, divided
- 1/2 teaspoon (scant) ground cinnamon
- Pinch of salt
- 2 1/2 pounds firm but ripe peaches, peeled, halved, and sliced thin
- 2 pints fresh blueberries
- 1 tablespoon fresh lemon juice
Peach and Blueberry pie. Can’t serve it without vanilla ice cream.
Position rack in center of oven and preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil; fill with dried beans. Bake crust for 12 minutes. Remove from oven and take aluminum and beans from the crust. Put the pie crust back in the oven for another 15 minutes until it is pale and golden. Cool completely.
Meanwhile, line another baking sheet with parchment paper. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Cut into 3/4-inch-wide strips. Place strips on prepared baking sheet. Chill while preparing filling.
Combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches, blueberries and lemon juice and toss gently to coat. Let stand 30 minutes.
Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter and cream (mixture will bubble vigorously); stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm. Preheat oven to 375°F. Mix the caramel and flour, and then add this to the peaches and blueberries; toss gently.
Take a handful of flour sugar and coat the bottom of the pie pan. This will soak of some the juices from the fruit to keep the bottom of the crust from becoming soggy. Then, transfer fruit filling to crust, mounding in center.
Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with cinnamon sugar.
Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.