Saturday, August 16, 2008

Peach-Blueberry Pie

My trip to the farmer's market this morning inspired me to make this pie. Actually, a trip to The Pie Plate in Niagara-on-the-Lake, where I had the most excellent version of this pie, inspired me to go to the farmer's market. The fresh Niagara peaches at the farmer's market inspired me to try my hand at baking this pie. And baking this pie has inspired me to try baking other fruit pies! :-)

Admittedly, baking a pie is not a quick proposition. You have make the crust, chill it, roll it out, make the filling, assemble the pie and bake it for over an hour. Not something to do on a busy weekday night. But on a weekend, when the mood strikes to make something heart-warming and soul-fulfilling, a fresh fruit pie definitely fits the bill.


2 1/2 c. flour
1 tsp. salt
2 tbsp. sugar
1 cup cold butter, cut into 1 inch cubes
1/4 c. ice cold water

1. In a food processor, pulse flour, sugar and salt.
2. Add half the butter and pulse for 6-8 seconds.
3. Add rest of butter and pulse another 5-6 seconds. The textire at this point should resemble very coarse corn meal with larger peas sized lumps of butter and flour.
4. Add water a tablepoon at a time, pulsing for a few seconds in between. The final texture of the crust should be sticky enought to hold when pressed with you fingers. The crust should not resemble a dough.
5. Empty the food processor bowl onto a work surface and divide the dough into two balls.
6. Flatten each ball into a disk and wrap with plastic wrap. Keep in fridge for at least an hour.


5 cups sliced fresh peaches
1 cup fresh blueberries
1/2 cup water
pinch of salt
4 tsp. cornstarch
Few dollops of butter

1. Mix sliced peaches and blueberries with salt and sugar.
2. Let sit for about an hour.
3. After an hour, drain the juice from the fruit mixture into a saucepan.
4. Simmer "syrup" until reduced to about 1/3 cup.
5. Return drained fruit mixture into bowl and add cornstarch.
6. Mix until cornstarch is uniformly dispered.
7. Add back cooled syrup.

To assemble

1. Tip: Work quickly. You want your crust to stay as cold as possible.
2. Roll out bottom crust into a 9-inch pie pan. Roll out top crust into a 10- to 11-inch circle.
3. Pour fruit mixture into bottom crust. Top with a few dollops of butter
4. Put top crust to over fruit mixture.
5. Crimp sides.
6. Put slits on top crust to let steam escape.
7. Wrap aluminum foil around sides of pan to protect the crust edges from browning too quickly.
8. Place pie on a baking dish.
9. Bake in a 425 oven for 30 minutes then decrease temp to 350.
10. Bake 30-40 minutes more until top crust is done.
11. Cool for a few hours.
12. Resist the temptation to cut into the pie. This is probably the hardest step in the entire process!

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