Peach & Blueberry Pie

Pies are lovely little things, simple and loving creatures. They are what the home cook bakes over the weekend for her family, they are eaten in the evening with a glass of white wine, outside, taking in the last of daylight. What a nice picture I have painted while I am sitting here stuck in my cubicle at work…ah to dream.



Pie, will you marry me? And pie, if you won’t marry me can we at least have a few dates in the next couple of months? WORD







INGREDIENTS


2 Pie Crusts (this recipe makes 3, that leaves one for your next pie)
4 Large Peaches, skinned – medium dice
1 pint of blueberries
½ cup of sugar, this makes a medium sweetness pie
½ tsp cinnamon
¼ tsp nutmeg
2 tbs butter
3 tbs cornstarch
½ Lemon, juiced
1 egg beaten, with one tbs of water
Turbinado Sugar for dusting the lattice



DIRECTIONS


Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch. Brush bottom with a little bit of your egg glaze.







Toss the fruit with the sugar, lemon, and cornstarch, cinnamon, nutmeg. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough and cut into strips, weave a nice little lattice.







Brush with your egg glaze, then dust with turbinado sugar. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the lattice, 50 to 70 minutes. Cover the edges with aluminum foil if they brown too fast.


Remove from oven and let this bad boy rest for at least 4 hours – it sets up real nice and in this particular recipe the juice is very very minimal…as you can see!







Now, go love a pie for heaven’s sake.