Peach Blueberry Pie
”I can’t say enough how good this pie is! You can always use a premade crust, so don’t let that stop you from trying this. The filling is amazing!”
– Bobbie Jo
| Ingredients | Directions |
| For the crust: ½ c cold water 1 egg 1 T vinegar 1 t salt 1 ½ c shortening or cold butter 3-4 c all-purpose flour For the filling: 2 c SWP sliced peaches, thawed 1 c SWP blueberries, thawed ¾ c sugar ¼ c all-purpose flour ¾ c heavy whipping cream Zest of 1 lemon 1 t fresh lemon juice 1 t cinnamon Milk and sugar for crust | 1. With a fork, whisk together the water, egg, vinegar, and salt in a large mixing bowl. Add the shortening or butter and 3 cups flour. (**If using butter, I recommend grating it with a cheese grater as best you can and just discard the remaining butter. You need the sticks of butter to be cold.) Mix well with a fork and then finish working the dough with your hands until it forms a good ball. You will use about half of the fourth cup of flour as you are rolling it out. Cut the ball of dough in half and roll out separately for your bottom and top crusts. 2. Mix the fruit, lemon zest, lemon juice, cinnamon, and sugar together in a mixing bowl and let it rest for 5-10 minutes. Place one crust in pan and put sugary fruit in it. Mix the cream and flour and pour over the fruit. Place other crust on top and crimp edges. Spread milk lightly on top of crust and sprinkle with two teaspoons of sugar. (I use sugar in the raw.) 3. Bake at 425 degrees for 15 minutes and then at 375 degrees for 35 minutes or until golden brown and the filling is bubbling. This the is time allotment for fresh fruit, but it will take long when using frozen fruit. Just make sure the filling is bubbling. **I like to make the sugary fruit mixture first so it can rest while I prepare the crust |
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