Sunday, June 17, 2012
Lattice Crust Blueberry Peach Pie
YUMMMMM! These are two of my favorite fruits and so I decided they needed to be combined in one pie. I improvised this recipe based on other fruit pie recipes I have made. I think it is better than any I have made before. Or maybe I say that every time I make one...?! But hey, it's always best when you are eating it with a scoop of vanilla ice cream...
To die for. Literally.
Here's what you need:
Crust for a 9 inch pie. (See my recipe for Flaky Pie Crust)
3 cups of blueberries, rinsed and picked over
3 cups of ripe, sliced peaches (about 4 or 5 large). I used a combination of white and yellow peaches.
2 tsp. fresh lemon juice
3/4 cup granulated sugar, plus some for sprinkling on top of the pie
1 T. unbleached flour
2 T. minute tapioca
1/2 tsp. cinnamon
1 tsp. vanilla extract
Pinch of salt
3 T. butter, cubed small
1 egg white, lightly beaten
Here's what you do. Preheat the oven to 425 degrees Fahrenheit. Roll out the bottom crust of the pie and put it in the refrigerator to chill.
Rinse the blueberries, and pick out any bad ones and any stems. Slice the peaches. Put the fruit in a medium size mixing bowl and sprinkle with 2 tsp. fresh lemon juice. Gently toss.
Add the flour, sugar, tapioca, cinnamon, vanilla and salt.
Pour filling into bottom crust.
Dot with the cubed butter.
Create a lattice crust (see instructions at the end of the recipe for Flaky Pie Crust)
Paint egg white between lattice strips and bottom crust, crimp edges, and then lightly paint the top of the crust and the edges. Collar the edges of the pie with tinfoil.
Bake at 425 for 15 to 20 minutes. Turn down the heat to 375 degrees and bake for another 45-55 minutes, until the crust is a light golden brown. Remove the tinfoil collar 15 to 20 minutes before the end of baking.
Let cool on a rack for several hours before eating.
Serve with vanilla ice cream or whipped cream. Enjoy!