Peach Blueberry Pie

The Peach Blueberry Pie Recipe I look forward to peach season like some people look forward to Christmas. Just thinking about fresh, sliced peaches, seasoned perfectly and accompanied by a perfect crust, is enough to make my mouth water. The options for peach pie are virtually never ending. Not only is it equally tasty with a flaky traditional or sweet crumbly topping, but peaches also blend beautifully with other fruits, including blueberries, raspberries, dried cranberries, and strawberries. While we use blueberries here, try substituting a cup of your own favorite fruit (the fresher, the better). Be sure to also try this with Cinnamon Sugar Crumb Topping.

level: easy   Makes one 9-inch pie, 6 to 8 slices

1 recipe Traditional Pastry Piecrust dough for a 9-inch double-crust pie
½ cup heavy cream (to glaze the top crust and crimped pie edges)

¾ cup sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1½ teaspoons ground cinnamon
Pinch of salt
3 cups peeled ½-inch ripe peach slices (approximately 4 large peaches)
1 cup fresh blueberries, washed, dried, and stemmed
1 tablespoon salted butter

Preheat the oven to 375°F.
To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.

To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, cinnamon, and salt. Place the peaches and blueberries in a large bowl and sprinkle them with the sugar mixture, making sure the fruit is thoroughly coated. Place the filling in the pie shell, dis- tributing it evenly. Dot the filling with the butter.

To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered.

Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream for a perfect, golden brown finish.

To bake, place the pie plate on a baking sheet and bake for 50 to 55 minutes, or until the crust is browned and the juices bubble over. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.

Peach-Blueberry Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

Baking with Tapioca:
Bakers frequently use tapioca as a thickening agent. When purchasing tapioca, be sure to select a quick-cooking (also labeled “instant”) variety, rather than regular tapioca. Quick-cooking tapioca tolerates the baking process better than the regular variety, and provides the perfect pie filling consistency. Quick-cooking tapioca can be found in the baking aisle of your local grocery store, near the puddings.

Peach Blueberry Pie

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