Sharon's Recipes

January: Blueberry Peach Pie

Crust:

2 cups flour, pinch of salt, 1 Tbls sugar. Blend in Cuisinart. Add 6 T. Butter, blend til fine. Add 4 generous T. Crisco. Blend til well mixed. Slowly dribble in 3-4 T. of ice water. The weather will determine the amount. Blend until it holds together. Take out and finish forming on a sheet of waxed paper. Cut in half and shape into two rounds. Pastry has memory so shape those rounds. Wrap in waxed paper and refrigerate for 1-2 hours or overnight.

Filling:

4 cups of fresh blueberries. 6-8 peaches thinly sliced. Squeeze over this the juice of 1/2 a lemon. Mix together 1 cup of sugar, 3 T tapioca, 1/2 tsp freshly grated nutmeg, and the grated rind of one lemon. Mix into the fruit and let sit while you roll out the crust.

Roll out the bottom crust. Place in pie plate. Pour in the fruit. Spread out evenly. Roll out top crust. Lay over the fruit. Seal the edges with your favorite technique. Cut 4 vents into the top crust. Dust with sugar.

Place in a preheated 400 oven on a heated baking sheet and bake for 50 minutes or until the fruit bubbles out of the vents. If your oven runs hot, be certain to turn the oven down after 15 minutes.

Serve with cinnamon whipped cream or Ben and Jerry’s Vanilla ice cream.

 

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