Tuesday, July 12, 2011
Blueberry and Peach Pie
Look at all the blueberry juice that just bubbled over the side! It looks so good! When Roger came downstairs this morning he said I was just being mean. Why would I make a pie with blueberries when he doesn't like blueberries? Well, my philosophy about cooking is to try all kinds of things and decide afterwards if I don't like it. I'll ease my husband and children into different foods by introducing them over and over again. This pie had a happy ending (well, not if you are the pie). Roger took one taste from my fork and asked me to dish him up a slice, too.
Ingredients for the crust:
2/3c butter, softened to room temp
6T cold water
Ingredients for the Filling:
1 1/2c sugar
5T quick cooking Tapioca
3lbs peaches, peeled and sliced
12 oz blueberries (about 2 cups)
3T lemon juice (about 1 lemon)
2T cold butter, cut into small pieces
Preheat oven at 425˚F.
Mix the dry ingredients. Cut butter into dry ingredients using a pantry cutter. Add water and mix lightly. Don't kneed it too much. Divide into top and bottom, wrap in plastic, and refrigerate for 30 minutes.
Mix together the sugar, tapioca, and salt. Add peaches, blueberries,and lemon juice. Mix together.
Lightly flour a rolling pin and roll out your bottom crust to a 12 inch round. Spray pie pan with Pam. Add bottom crust. Pour in filling and dot filling with cold butter.
Roll out the remaining crust, also into a 12 inch round. Put over the pie. Trim the excess around the edges and crimp edges. Cut little vents into the top crust. Brush top crust with water and sprinkle with a little sugar.
Set the pie pan on a rimmed cookie sheet to protect your stove from the overflow. Bake at 425˚F for 20 minutes, then lower temperature to 350 F and bake for another 25-30 minutes.