Peach Blueberry Pie
MUSIC PAIRING: Phil Collins, No Jacket Required
Hellooooooooo, friends! Allow me to warmly welcome you to The Salty Peach. I’m really excited you’re here!
I want you to know that I thought long and hard about what to make for my first post. Not an easy feat, folks. I’ve gotta impress. I’ve gotta lure you in. I’ve gotta make you want to pick me for your dodgeball team. After a ludicrous amount of obsessing over how to win your heart, I decided on a recipe that just felt right to welcome you into my world o’ food.
To begin, let’s talk about Joy the Baker. At this stage in the food blog game, everyone knows Joy. To be perfectly honest, I didn’t care much for her when I first visited her site. I thought she sounded arrogant. I didn’t like something about her “feel”, like she came across as superior. But something nagged at me. It was that little voice making me ask myself if I’d reeeeally given Joy a fair chance. See, blogs are like people. Sometimes, you write them off before you’ve given them a real, genuine shot. Since I’ve got this compulsive thing about reading blogs from their inception, I figured I should go back to the beginning with Joy. In doing so, I discovered that I was very, very wrong. Joy is just like all of us. She’s got all the same fears, insecurities and awkwardness. What I once mistook for arrogance is actually a quirky, dynamic personality and I really like her. Ack! To think I could’ve missed out on a life full of brown butter chocolate chip cookies had I not given her a chance. Thank you, Joy, for making the world a sweeter place. And thank you, self, for not continuing to act a fool.
Since I’ve now come to love Joy, it only felt right to share her recipe for peach blueberry pie as my first post. Peaches and all peach related goodies are one of my favorite things in life; peach pie specifically. Additionally, my site is called The Salty Peach for goodness sake. I kinda figured I needed to have a peach recipe to start off, right? Can we say the word peach any more?
This pie welcomes the addition of blueberries because, well, who ever hated the idea of peaches and blueberries together? I feel sorry for anyone that does. I think peaches should pal around with any berry they’d like.
Now, let me explain something serious. I am not a baker. More than anything, I am not a pie baker. Doughs and crusts of all kinds intimidate me but pies lead that charge for sure. I may be a culinary school graduate but baking is its own thing. It requires its own special touch. A touch I do not have. Beer helps.
My impatience high fives my frustration each time I bake so it’s a challenge for me. However, I’m not one to back down from a challenge so please say hello to the very first pie I’ve ever baked. A first pie for a first post. I think that’s fitting.
Why Phil Collins? I invited Phil to this pie baking party to give me some courage. After the stupendous trifecta that is Phil, a pot of coffee and solo kitchen dancing, I reached an acceptable level of confidence and was ready to get my pie on. Onward and upward from here, my friends.
Recipe by: Joy the Baker
- Makes one 9-inch pie, mmm!
- 2 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 5 tablespoons plus 2 teaspoons ice cold water
- 1 teaspoon apple cider vinegar
- About 3 pounds ripe peaches (I used about 6 peaches)
- 1 cup fresh blueberries
- 1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)
- 1 teaspoon ground cinnamon
- Scant 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground coriander
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoon fresh lemon juice
- 1 egg, beaten, for egg wash
- 2 tablespoons sugar and 1/2 teaspoon ground cinnamon, for topping crust before baking
- In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.
- Stir together the ice cold water and vinegar. Create a well in the butter and flour mixture and pour in the water and vinegar mixture. Use a fork to bring to dough together. Try to moisten all of the flour bits.
- On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.
- Wash and slice peaches. In a medium bowl, combine peach slices and blueberries. In a small bowl, whisk together sugar, spices, flour and cornstarch. Pour the sugar mixture over the fruit and gently toss together with a wooden spoon. Stir in the lemon juice. Place bowl of fruit in the fridge to rest while you roll the crust out.
- Preheat oven to 400 degrees. Place a rack in the center of the oven and place a baking sheet on the lower rack, just below where you’re going to place the pie. This will catch any pie drippings without making a mess of your oven.
- Remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect which is fine. Try not to get any tears in the rolled out dough but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore.
- Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish. Place in the fridge while you roll out the top crust.
- Roll out the top crust just as you did the bottom crust. Remove the bottom crust and fruit filling from the fridge. Gently pour the fruit filling into the pie dish. Carefully remove the top crust from the work surface and drape over the fruit in the pie dish. With a small knife, trim the crust, leaving about 3/4-inch overhang. With your fingers press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough. Cut five small slits in the top of the crust so the juices and steam can vent. Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.
- Place pie in the oven and bake at 400 degrees for 15 minutes. Reduce the oven heat to 375 and bake for 45 - 55 more minutes. Remove from the oven when crust is browned and golden and the juices are bubbling. Remove from the oven and allow to cool for 2 hours before serving.
- Place covered in the fridge to store. Pie lasts up to 3 or 4 days (1 if you live in my house).