Peach and Blueberry Pie

IMG_5392Hi! Remember me?

Yea, I know I’ve been away for a while…truth is I almost feel like a stranger to my own blog. It’s crazy how fast time flies. The reason I haven’t posted in so long is because in the midst of training for my first marathon and balancing school work and a social life at the same time, I lost my passion for baking. I stopped following all of my favourite food blogs, I stopped daydreaming about butter and flour and I pretty much lost interest in all things food-related. Scary, right?! My camera and stand mixer sat there untouched for a few months collecting dust while I found myself replacing my love for baking with a new-found love for running and working out. Those long runs gave me such an endorphin rush that I no longer needed baking to make me feel happy.

IMG_5400A lot has happened in the past couple of months. I ran my first half-marathon, I ran my first full marathon shortly after which I promised myself I would never run again, I went to Hawaii with my sister where I allowed myself to be briefly romanced by another surfer boy with a motorcycle (nothing quite like the Costa Rica romance, but I don’t think anything can really compare to that), I decided I missed running enough to incorporate short 5k runs into my exercise schedule, I lost my mind and signed up for another marathon (currently on week 7 of training), I baked this peach and blueberry pie and pronounced it the pie of the summer, I proceeded to eat the entire pie all by myself in under a week, and I decided this pie was too good to not share with you, thus bringing this blog out of hibernation. Life has been good.

IMG_5396I first saw this recipe 2 summers ago on Joy the Baker and immediately bookmarked it. The only problem was that summer (and the following summer) I was working at an overnight camp where I had no kitchen access at all. So this recipe stayed hidden away until finally this summer I saw the most beautiful, sweet-smelling peaches ever and instantly knew what I had to do with them. It might seem weird to bake a pie in the summer when it’s so hot out but really this is the perfect pie to celebrate the fresh flavours of summer. I wasn’t kidding when I said I ate the whole thing on my own and while I don’t recommend that so much during bikini season, I have absolutely no regrets. The pie dough comes together easily and makes for the richest, butteriest crust while the filling is just bursting with flavour and colour. So make the most of peach season and make this pie asap!

IMG_5409

Peach and Blueberry Pie

Yields: one 9-inch pie

Ingredients:
For the Crust:
2 1/2 cups all-purpose flour
2 tbsp sugar
3/4 tsp salt
1 cup unsalted butter, cold, cut into cubes
5 tbsp plus 2 tsp ice cold water
1 tsp apple cider vinegar

For the Filling:
About 3 pounds ripe peaches (I used about 6 peaches)
1 cup fresh blueberries
1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)
1 tsp ground cinnamon
scant 1/2 tsp ground nutmeg
1/8 tsp ground ginger
3 tbsp all-purpose flour
1 tbsp cornstarch
2 tsp fresh lemon juice

1 egg, beaten, for egg wash
2 tablespoons sugar and 1/2 teaspoon ground cinnamon, for topping crust before baking

Directions:
To make the crust, in a medium bowl, whisk together flour, sugar, and salt.  Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Stir together the ice cold water and vinegar.   Create a well in the butter and flour mixture and pour in the water and vinegar mixture.  Use a fork to bring to dough together.  Try to moisten all of the flour bits.  On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  That’s perfect.  Divide the dough in two and gently knead into two disks.  Wrap each disk in plastic wrap and refrigerate for 1 hour.

To make the filling, wash and slice peaches.  In a medium bowl, combine peach slices and blueberries.  In a small bowl, whisk together sugar, spices, flour, and cornstarch.  Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon.  Stir in the lemon juice.  Place bowl of fruit in the fridge to rest while you roll the crust out.

Preheat oven to 400 degrees F.  Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where you’re going to place the pie.  This will catch any pie drippings without making a mess of your oven.

Remove one of the pie dough disks from the fridge.  On a lightly floured surface, roll dough out into about a 13-inch round.  Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface.  This ensures that the dough isn’t sticking to the work surface.  The circle won’t be perfect, that’s ok.  Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough.    When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore.  Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish.  Place in the fridge while you roll out the top crust.

Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle.  Remove the bottom crust and fruit filling from the fridge.  Gently pour the fruit filling into the pie dish.  Carefully remove the top crust from the work surface and drape over the fruit in the pie dish.  With a small knife, trim the crust, leaving about 3/4-inch overhang.  With your fingers press the top and bottom crusts together and fold under.  Use a fork or your fingers to crimp the edges of the dough.  Cut five small slits in the top of the crust so the juices and steam can vent.  Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.

Place pie in the oven and bake at 400 degrees F for 15 minutes.  Reduce the oven heat to 375 and bake for 45 to 55 more minutes.  Remove from the oven when crust is browned and golden, and the juices are bubbling.  Remove from the oven and allow to cool for 2 hours before serving.  Place covered in the fridge to store.  Pie lasts up to 3 or 4 days.

—SOURCE—
Joy the Baker

Advertisements
Leave a comment

10 Comments

  1. OMG! I got SO excited to see a post from you pop up in my inbox! What a lovely Friday afternoon surprise 🙂 My first instinct was to say WHERE HAVE YOU BEEN?!? But you answered that question quite nicely. Good for you!! Can you send a little of your running affection/baking indifference over here? I WISH I could obsess about something other than food for a change!

    But this pie–so beautiful! I’ve been craving pie like crazy this summer, so this basically looks like heaven. And your first photo looks exactly like one of the ones that Joy the Baker posted! That’s when you know you’re pro 🙂

    OMG AND you got romanced by another surfer exotic man?! What is your life! Ahh! And your marathon running! Good luck on your next one crazy girl! 🙂

    Reply
  2. Great combination apple and blue berry pie.Have beautiful .jalal

    Reply
  3. Welcome back! Sounds like you’ve been having a great summer. This pie looks wonderful – peaches and blueberries are such a great combination 🙂

    Reply
  4. Hey there! Wondered where you were! The pie looks heavenly! Love blueberries!

    Reply
  5. Lianna!!!!!! How did I miss this post?! I’m so glad you blogged again – I’d been wondering where you’d gone. Hopefully you don’t give up the blogging altogether but if that’s what’s right for you, that’s ok too. I’ve missed your bubbly, enthusiastic personality and amazing food. This pie looks incredible. Sadly, I haven’t baked any pies all summer but I hope to change that in the next week or so. I know what you mean about life. I’ve been super busy in the past few weeks and I haven’t blogged or read many other blogs either. I’m in total awe of you for running all these marathons and doing the hard core training. I wish I had your dedication! Good luck with your next race, girl.

    Reply
  6. this sounds and looks like the perfect summer treat for me!

    Reply
  7. I’ve never made my own pie crust before. It always seemed so intimidating!! This one doesn’t look too bad, though. Also — beautiful pictures on here!!

    Reply
  8. Girlllllll I miss you and your posts! Just thought I’d let ya know 🙂

    Reply
    • aww I’m sorry for the late reply, but THANK YOU for thinking of me!!!!! I miss you too, I am currently sorting out a few things in my life but am hoping to be back within a month or so. so much love to you!!

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • Categories

  • Recent Posts

  • Top Posts & Pages

  • Enter your email address to follow this blog and receive notifications of new posts by email.

  • Paperblog

%d bloggers like this: