Little Anns Peach And Blueberry Pie Recipes

LITTLE ANN'S PEACH AND BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
• Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
• Bake in preheated oven until golden brown, 45 to 50 minutes.

BLUEBERRY-PEACH MASON JAR LID PIES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Prepare 6 wide-mouth (3 1/2-inch diameter) mason jar lids so that the rubber seals on the inner part of the lids face down, then spray the insides of the lids lightly with cooking spray.
• Toss together the peaches, blueberries, sugar, cornstarch, nutmeg and a pinch salt in a medium bowl. Drizzle with the lemon juice and toss again. Set aside at room temperature while you roll the crusts.
• Roll out 1 crust on a lightly floured surface. Cut out 6 bottom crusts with a 4 1/4-inch round cutter (or just cut slightly larger than the circumference of the lids). Fit the crusts into the prepared lids and press up the sides so the crusts slightly overhang the edges. Roll out the second crust and cut out 6 top crusts. Cut 3 small slits in each top crust for steam vents.
• Divide the filling among the bottom crusts and lightly brush the edges with the beaten egg. Dot with the butter, top with the vented crusts and crimp to seal. Brush the tops lightly with beaten egg and sprinkle with demerara sugar. Bake on the prepared baking sheet until the crusts are golden brown and the filling is bubbly, about 30 minutes. Let cool at least 20 minutes before serving.
• To serve, press the bottom of each lid up and pop the pie out, leaving the ring and lid behind.

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.

LITTLE ANN'S PEACH AND BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
• Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
• Bake in preheated oven until golden brown, 45 to 50 minutes.

LITTLE ANN'S PEACH AND BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
• Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
• Bake in preheated oven until golden brown, 45 to 50 minutes.

GRANDMA'S FRESH BLUEBERRY PEACH PIE

Steps:

• Heat oven to 400 degrees.
• Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside.
• Prepare the pie crust:.
• Sift the flour into a large bowl. Add butter and mix with a fork or pastry blender until the mixture resembles small peas. Make a well in the center and add the ice water. Mix together being careful not to over work the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes.
• Divide dough in half. On a lightly floured board, roll out one half into a 15″ circle. Carefully fold in half and place into a 9″ or 10″ pie plate. Press evenly onto bottom and sides of pie plate.
• Evenly spoon the fruit mixture into the pie plate.
• Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough.
• In a small bowl, beat egg and brush over the top of the pie.
• Bake at 400 degrees for 12 minutes. Lower temperature to 350 degrees and bake for 30 to 35 minutes.