Monday, October 3, 2011

peach-blueberry pie

I wish I had more pictures of this pie to share, but as soon as the first slice was cut, it just kept going and going until it was all gone and by the time I made my way over to it, the plate was licked clean! Guess it was good! ;)

the goods:

dough (you'll need 2 of these):
1 and 1/3 cups flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup butter
3 -5 tablespoons very cold water

Stir together flour, sugar, and salt. With a pastry cutter, or two butter knives, cut the butter into the flour mixture. Add water and mix with a fork until dough pulls together. Form into a disk and wrap in plastic. Regrigerate until ready to use (up to 1 day).

1 and 1/2 cups sugar
5 tablespoons quick-cooking tapioca
1/2 teaspoon salt
3 pounds peaches, peeled and sliced
12 ounces blueberries
3 tablespoons fresh lemon juice

1 large egg, separated, white lightly beaten
2 tablespoons cold, unsalted butter, cut into small pieces

Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes while you roll out dough.

Lightly flour a rolling pin and work surface and roll out 1 dough round to a 12-inch round. Place in a 9-inch glass pie plate and brush with egg white. Pour in fruit filling and dot with butter. Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water. Brush top of dough with egg yolk mixture. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 50 minutes. (Tent loosely with foil if crust browns too quickly.) Let pie cool completely on a wire rack, about 3 hours.

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