My favorite thing to eat standing over the sink right before I go to bed?… the cold, last slice, of peach blueberry pie.
The gruesome California heat is coming and I can already feel myself starting to eat lighter with fresher ingredients. On warm nights like last memorial weekend I just wanted an icy gin and tonic and a slice of pie for dinner. And I did just that.
I bought two new pool floats (the watermelon and avocado) from target last week. I just couldn’t resist. We’ve also been going to the dog beach and actually making a day out of it rather than freezing our butts off. Summer shenanigans are underway and I am so happy about it!
This is also my first summer back in California in FIVE years! The last few I spent working at a summer camp in PA and interning in CO during college. Double Yay!
To really kick things off I brought back the peach blueberry pie.
I started making this pie in college in Colorado and damn, if it didn’t bring EVERYONE to the yard. It is a fan favorite among all of the recipes on this little site. It’s one of those things that aren’t too sweet, aren’t too filling and just makes you want a second and third slice.
The first time I ever had this pie was made by a little old lady at a family friend’s picnic in Pennsylvania. She was from upstate New York and you know she lived a fabulous life up there. She told me she brought the pie and I couldn’t even believe her. I thought only Martha Stewart herself could live up to such potential.
For years I have been trying to replicate and I think I have gotten pretty close. Whenever I make this pie for people they always turn their head a little sideways because they’ve never had it. So if you’re one of those people I am TELLING you. Give. It. A. Chance. Because it WILL be one of the best things you eat all summer.
A special thank you to that lovely little rich lady from manhattan who made me try her pie. My dessert palette was forever changed.
Now I know what you’re thinking… what the heck is so special about this freaking fruit pie?!
I think its gotta be the freshness. That and peaches and cinnamon go together like peanut butter and jelly. Make sure you use ripe peaches. They’re still not quite in peak season, so be patient. You’ll want to use some that have just a little give when you give em a gentle squeeze. This and the titanium strong combo of fresh lemon zest, nutmeg and cinnamon will be the rich base that makes this pie so legendary.
Be sure to hit every step and peel your peaches ( I know it’s tedious!) but it will make a difference. Ah, and the crust. Watch it carefully because it can burn easily! When I set out for a good pie pattern I usually search out a few plaid patterns that I like and work from there! Have fun with it! If you find yourself getting stressed about it just remember its just pie strips! And worse comes to worse it’s still going to taste delicious!
Now grab that apron and dust off that pan. You’ve got a pie to make! 😉 Recipe is below… Enjoy!
Peach Blueberry Pie
For pie crust
1 Cup of Butter (2 Sticks)
2 1/2 Cups of All Purpose Flour (more for surface dusting)
1 Tablespoon of Sugar
1/2 Teaspoon of Salt
1/4 Cup of Iced Water
1 Tablespoon of Milk
For pie filling
6-7 RIPE Peaches
1 Pint of Fresh Blueberries
1 Tablespoon of fresh lemon zest
2 Tablespoons of fresh lemon juice
2/3 Cup of Granulated Sugar
2 Teaspoons of Cinnamon
1/4 Teaspoon of nutmeg
1/2 Teaspoon of Salt
5 Tablespoons of Corn Starch
In a large bowl combine flour, sugar, and salt. With a box grater, shred in your two sicks of butter into flour mixture. With a pastry blender or your hands blend butter and flour until crumbles form. Slowly add in your ice water a little add a time, incorporating with your hands after each pour. The dough can vary consistency because of climate (if you live in a dry climate you may need a little more water or less in a moist climate). Form into two disk shapes, wrap in plastic wrap and refrigerate for at least two hours.
Roll the dough out on a well floured surface. The dough may seem tough to roll out but apply pressure. You want the dough to stay cold or it will be tough to move into pie dish. Roll your 9-inch dough around your rolling pin and roll over your pie dish. Set Aside
Bring a medium sized pot filled with water to a rolling boil. “Score” your peaches with a pairing knife. Basically putting a small slit in the bottom and top of the peach. This slit will help the pealing process. Drop peaches in boiling water for about two minutes. In a large bowl have an ice bath (half ice / half water) prepared for peaches. Drop the peaches into the ice bath to “blanch” them (stop them from cooking). Repeat with all peaches.
*Note that the peaches will not peal easily unless they are really ripe, like soft to the touch.
Cut peeled peaches into slices and mix with blueberries, sugar, cinnamon, juice, zest, nutmeg, salt and cornstarch. Pour into uncooked pie shell. Roll out your other dough disk and design the top of the pie with crust design of your choice. Whisk egg and milk mixture and brush with a pastry brush over pie crust.
Bake at a 350 degree fahrenheit oven for 50-60 minutes until the fruit is bubbling and your crust is golden brown. Service with vanilla bean ice-cream!