Blueberry Peach Pie With A Pat In The Pan Crust Recipes

PEACH BLUEBERRY PIE

Steps:

• In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

PEACH BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
• Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

BLUEBERRY PEACH CRUMB PIE

Steps:

• For the dough: In a large bowl, mix the flour, granulated sugar and salt. Using a pastry blender or your fingers, cut in the cold butter until pea-size.
• In a separate bowl, beat the eggs with a fork until fluffy and pale yellow. Using a fork, mix the eggs into the flour mixture until the dough just comes together. Finish combining the dough with your hands to form a ball, being careful to avoid over-working the dough.
• Cut the ball in half, forming two smaller balls of dough. Gently press down on each to form two equal disks. Wrap each disk in plastic wrap and place in the refrigerator for at least 2 hours or up to overnight.
• For the filling: In a bowl, add the peaches, blueberries, brown sugar, flour, lemon juice and zest. Gently mix and set aside for 5 minutes.
• For the topping: In a bowl, add the oats, brown sugar, butter, flour and cinnamon, and mix with your fingers, pinching the butter to create pea-size pieces.
• Preheat the oven to 375 degrees F.
• Lightly dust a clean surface with flour. Spray a 10-inch pie pan with nonstick cooking spray. Roll out the dough to about 12 inches in diameter, then place in the pan. Pour the filling over the dough and sprinkle the crumb topping over the top. Bake for 40 to 45 minutes. Cool on a wire rack before serving.

PEACH-BLUEBERRY PIE

Steps:

• Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
• Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.
• Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream.
• Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

BLACKBERRY PEACH PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
• Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
• Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes.

BLUEBERRY PEACH SLAB PIE

Steps:

• In the bowl of a food processor, pulse 2 1/2 cups flour, 1 teaspoon salt, and 1 1/2 tablespoons sugar. Add half the butter and pulse until coarse, pea-sized crumbs appear. With the machine running, add 1/4 cup ice water and process until the dough just holds together. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Flatten into a disc, cover with plastic wrap, and refrigerate at least 1 hour or overnight. Repeat the same procedure with remaining 2 1/2 cups flour, 1 teaspoon salt, 1 1/2 tablespoons sugar, and butter. Flatten into a second disc and refrigerate at least 1 hour or overnight.
• Preheat oven to 425°F. Position one oven rack on the bottom rung and one in the center of the oven. Completely line bottom rack with foil to catch filling drips and place one 13x18-inch rimmed baking sheet on top of foil to preheat.
• Grease another 13x18-inch rimmed baking sheet with butter. On a floured surface, roll out 1 disc of dough into a 14x19-inch rectangle, about 1/8-inch thick. Roll dough onto rolling pin and unfurl onto greased baking sheet. Press dough into baking sheet and over rimmed edge; trim dough at rimmed edge. Refrigerate 30 minutes. Roll out second disc of dough to the same size, transfer to a large cutting board or 2 pieces of parchment taped together, and refrigerate 30 minutes.
• In a small bowl, whisk together the egg and milk to create an egg wash, set aside. Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, lightly score the bottom of each peach with an "x". Drop peaches into water for 1 to 2 minutes to loosen skins and transfer to the ice water bath. Once cool enough to handle, remove the skins. Slice into 1/2-inch thick wedges. Place sliced peaches in a large bowl with blueberries, remaining 1/2 teaspoon salt, 1 1/4 cups sugar, cornstarch, vanilla, and lemon. Toss well to combine. Fill the dough lined baking sheet with the fruit mixture.
• Brush the outside edge of filled dough with egg wash. Top with the second dough rectangle. Press top and bottom crusts together and trim top crust to rimmed edge of baking sheet. Tuck and fold edges into base of baking sheet and crimp or decorate as desired. Brush top crust with egg wash and sprinkle with sanding sugar. Using a paring knife, cut vents in the top crust to release steam.
• Slide the filled baking sheet into the preheated baking sheet and bake on bottom rack until the crust begins to turn golden, about 25 minutes. Rotate stacked sheets, move to center rack, and reduce oven to 350°F. Keep foil on bottom rack. Continue baking, rotating sheet again half way through, until the crust is golden brown and you can see the thickened juices bubbling, 60 to 70 minutes more. Cover crust with foil if it begins to darken too much before juices are bubbling. Cool on a rack at least 2 hours to allow juices to set before slicing.

BLUEBERRY-PEACH PIE WITH PECAN CRUMB TOPPING

Steps:

• Place prepared pie crust (one that has been rolled out, placed in 9-inch pie pan, and edges crimped/fluted) in the freezer for 15 minutes; preheat oven to 400°.
• In a large bowl, combine the blueberries, peaches, ½ cup sugar, lime juice, and lime zest; mix well and then set aside for 10 minutes.
• In a small bowl, mix the cornstarch and 2 tablespoons sugar; stir this mixture into the fruit mixture.
• Turn the filling into the chilled pie crust; smoothing the top with a spoon or your hands; place the pie on the center oven rack and bake for 30 minutes.
• Meanwhile, to make the topping-combine the flour, pecans, sugar, and salt in a food processor; pulse several times to chop the nuts coarsely.
• Scatter the butter over the top and pulse again until the mixture resembles fine crumbs.
• Sprinkle the milk over the mixture and pulse again briefly.
• Transfer the topping to a bowl and rub it between your fingers to make damp, gravelly crumbs; refrigerate until ready to use.
• Remove the pie from the oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie; spreading them evenly over the surface with your hands.
• Tamp them down lightly; return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
• Slide a large foil-lined baking sheet onto the rack below to catch any drips.
• Continue to bake 30-40 minutes until the juices bubble thickly around the edge.
• If necessary, cover the pie with loosely tented foil for the last 15 minutes to keep the top from getting too brown.
• Transfer pie to a wire rack; let cook for at least 2 hours before serving.