PEACH BLUEBERRY PIE
This is my favorite pie for summertime. My husband loves an all-blueberry pie, but peaches and blueberries are so beautiful together, I throw the peaches in for me. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the crust: Place the flour, sugar, and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing-what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add the water until the dough looks evenly moistened and soft curds form.
- To roll out the dough: Scrape the dough out of the bowl and onto a work surface. Gather together and divide in half, then form into two disks. Place a disk between two pieces of parchment paper and, with a rolling pin, roll it out, continually turning it ⅛ of a turn and rolling until the disk is just bigger than the pie pan. Place into the buttered pie pan and trim the edges. Make a second disk of crust using the same method; then place both in the refrigerator to chill.
- For the filling: Place the sugar in a large bowl and grate the lemon zest directly over the sugar; combine the sugar and zest with your fingers. Add the peaches and blueberries and toss, then let sit for about 5 minutes. Taste the filling and add a squirt of lemon juice and more sugar if needed. Stir in a pinch of salt and flour and gently mix.
- Preheat oven to 425 degrees F. Assemble the pie: Remove the pie shell and top crust from the refrigerator and pile the filling into the chilled pie shell. Place water around the edge of the shell, then lay the flat crust on top of the fruit. Squeeze the edges of the top and bottom together; use a fork to crimp the dough to seal it. Brush the crust with an egg wash. Sprinkle sugar on top, then use a knife to make steam vents in the dough, along with a hole in the center. Place pie on a parchment-lined baking sheet and bake 20-30 minutes; then check on the pie, lower the temperature to 375 degrees F, and bake another 30 minutes. (If the crust is browning too quickly, lay a piece of foil on top before returning to the oven.)
- The pie is finished when the crust is a beautiful golden brown and the filling is bubbling up through the slits. Remove the pie from the oven and allow it to rest for 30 minutes before slicing.
PEACH BLUEBERRY PIE
This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!
Provided by the mortician's wife
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 53.1 g, Fat 17.7 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.2 g, Sodium 412.3 mg, Sugar 29.9 g
PEACH BLUEBERRY PIE
"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.
GRANDMA'S FRESH BLUEBERRY PEACH PIE
Grandma's Fresh Blueberry Peach Pie is a celebration of summer fruits baked in a home made crust! Simple and delicious! Try this for dessert today!
Provided by Cleanfreshcuisine
Categories Dessert
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 395.7, Fat 12, SaturatedFat 6.8, Cholesterol 58.1, Sodium 103.3, Carbohydrate 67, Fiber 4.7, Sugar 29.6, Protein 7.6
PEACH-BLUEBERRY PIE
Our reader Ginny Kelly from Point Lookout, New York, got this recipe from her mother, who offered this advice: "Just tidy up the kitchen and keep an eye on the oven. When you're finished, the pie will be done."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. Lightly flour a rolling pin and work surface and roll out half the dough to a 12-inch round. Place in a 9-inch glass pie plate and brush with egg white. Pour in fruit filling and dot with butter.
- Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water. Brush top of dough with egg yolk mixture. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 50 minutes. (Tent loosely with foil if crust browns too quickly.) Let pie cool completely on a wire rack, about 3 hours.
Nutrition Facts : Calories 566 g, Fat 27 g, Fiber 4 g, Protein 7 g
PEACH AND BLACKBERRY PIE RECIPE BY TASTY
Here's what you need: flour, sugar, salt, unsalted butter, buttermilk, peach, blackberry, brown sugar, bourbon, cornstarch, lemon zest, ground cinnamon, salt, egg, water, turbinado sugar
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 16
Steps:
- In the bowl of a food processor, add the flour, sugar, and salt, and pulse to combine.
- Add the cubed butter and pulse until the butter is incorporated and the size of peas.
- Add the buttermilk and pulse until the dough just comes together.
- Gather the dough into a ball and wrap in plastic wrap. Refrigerate for one hour.
- In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla extract), corn starch, lemon zest, cinnamon, and pinch of salt. Set aside.
- Remove the pie dough from the refrigerator. Divide into two equal halves and roll each half out to ⅛-inch (3 cm) thick.
- Transfer one round of pie dough to a pie plate and trim the edges making sure none hangs over the edge. Chill in the refrigerator until ready to use.
- With the second pie crust, cut out 20 ½-inch (1 cm) long strips.
- Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust with the remaining crust strips.
- In a bowl, whisk the egg and water until well combined. Brush the top of the crust with the egg wash, and sprinkle with turbinado sugar.
- Preheat the oven to 375˚F (190˚C).
- Chill the pie in the refrigerator for 30 minutes.
- Bake the pie for 50 to 55 minutes, or until the crust is golden brown.
- Let pie sit at room temperature for at least 3 hours before serving.
- Enjoy!
Nutrition Facts : Calories 596 calories, Carbohydrate 66 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, Sugar 24 grams
PEACH AND BLUEBERRY CASSEROLE
This recipe uses fruits that are grown locally and available fresh at the same time of year. Try serving this "casserole" with vanilla ice cream- it's mmm-good!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Place peaches in a greased 2-qt. casserole. Top with blueberries. Sprinkle with 2 tablespoons of sugar. Set aside. In a medium bowl, combine flour, baking powder, salt and remaining sugar. Add egg and cut into flour mixture until coarse crumbs form. Sprinkle over fruit. Drizzle melted butter over all. Combine topping ingredients; sprinkle on top. Bake at 375° for 20 minutes. Increase oven temperature to 400° and bake an additional 12-15 minutes or until lightly browned.
Nutrition Facts :
LITTLE ANN'S PEACH AND BLUEBERRY PIE
The very best peach pie you will find. The blueberries make the difference.
Provided by McLellan's
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 53.2 g, Cholesterol 33.2 mg, Fat 18.4 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 5.7 g, Sodium 402.8 mg, Sugar 29.9 g
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