This past weekend we had a perfect Saturday on the bay- hot, sunny and just a light breeze (very rare amongst the wind swept pines). Earlier that morning in the cottage kitchen I was busy preparing dough to make a blueberry peach pie. The plump blueberries I picked the previous Saturday at Patch of Blue, when I was home in Pentang. When it comes to picking fruit, blueberries rank at the top of the easiness scale. One does not have to fight any prickly bushes, the berries can be gently pulled from their stems, and they come with little maintenance in the cleaning process. The only downside is that your hands may develop a bluish purple tinge. These fresh blueberries are an exceptional pairing to Niagara’s peaches (which me and Jeff have been overdosing on for the last couple weeks). Once you have master a pie crust, the filling is very easy, and when you combine sugar and butter with the fruit, it always comes out well with a taste bud pleasing bite. Enjoy!
The pie crust recipe is available on a previous blog post click here. For this pie I made two batches of dough, and cooked the first one as previously shown, before putting in the peach and blueberry filling. The second batch was later rolled out for the lattice top. Ps. I won’t judge if you use Pillsbury or Tenderflake, one step at a time 😉
Blueberry Peach Pie
This scrumdiddlyumptious pie is adapted from my favourite food blogger Sally’s Baking Addiction.
- Pie crust dough, enough for a bottom layer, and top lattice layer
- 3/4 cup + 1 tablespoon granulated sugar
- 6 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon lemon juice
- 3 cups sliced, peeled fresh peaches (about 5)
- 1 and 1/2 cups fresh blueberries
- 1 egg, beaten
- Preheat oven to 375°F (190°C)
- Make the filling by whisking 3/4 cup granulated sugar, the flour, 1 teaspoon cinnamon into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside
- Spoon the filling into the baked pie crust.
- Remove the other disc of chilled pie dough from the refrigerator, and roll the dough into a large circle on a flour surface.
- Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges.
- Brush the lattice top with the beaten egg, in a very thin coating. Mix the remaining 1 Tablespoon of granulated sugar with the 1/2 teaspoon ground cinnamon. Sprinkle over crust.
- Place the pie onto a large baking sheet and bake for 30 minutes.
- Allow the pie to cool for 4 full hours at room temperature before serving. This time allows the filling to thicken up.
First batch of pie dough rolled out, placed in pie plate, with air holes and crimped edges
Making the filling
Beautiful fruit mixture
Flour, sugar and cinnamon mixture
Flour mixture with fruit mixture
Filling in crust, complete with lattice top (its easier than it looks!)
Just out of the oven! Yum!
Fruit goodness loaded slice!