Last Wednesday I decided to be daring and make my own pie crust and at the same time, get rid of some of those blueberries we picked. We had stopped at Whole Foods earlier in the week and nabbed some peaches.
Peaches + blueberries = PIE!
There weren't enough peaches to follow recipes online for a blueberry-peach pie, so I had to improv and make up my own recipe.
It wasn't bad! I ended up eating it each morning when I came back from a run. We kept it in the fridge and it was a cool (and delicious!) treat after being out in the sun.
Blueberry Peach Pie
|pre-made pie crusts or make your own (I used the Perfect Pie Dough by Cook's Illustrated)
|cups blueberries - washed
|cups peaches - washed and sliced (about 4 peaches)
|tspn coriander seed
|pinch of nutmeg
|tspn lemon juice
|egg - lightly beaten
|Preheat oven to 475 degrees. Have dough prepared ahead of time. Prepare 9" pie plate with one pie crust.
|Wash and cut fruit, and place into medium bowl.
|Add sugar, spices, cornstarch and lemon juice to bowl of fruit and mix to coat fruit evenly.
|Carefully pour fruit into prepared pie plate. Some people add a little bit of butter to the top of the fruit before covering, but I forgot here.
|Roll and place remaining pie crust on top of the pie. Cut four slits in pie crust (to vent) and brush the top of the pie crust with the lightly beaten egg white.
|Place pie on a cookie pan to catch any drips. Reduce the oven temperature to 425 degrees and put pie and pan into oven for 25 minutes. A tip to prevent the crust from burning: I place tin foil around the edges and remove it after 25 minutes of baking.
|After 25 minutes, rotate the pie and reduce the temperature to 375 degrees. Bake for another 30-35 minutes. Your crust should be golden brown and the juices should be bubbling at this point and will be ready to come out.
|Place pie onto a wire rack to cool before serving. Suggested cooling time: 4 hours.