Peach season is finally here! Doc and I are enjoying peach and blueberry pie!
Peach and Blueberry Pie
2½ cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt or 1 teaspoon iodized salt
1 cup cold unsalted butter, cubed
½ cup plus 2 tablespoons cold whole buttermilk, divided
Preheat oven to 350ºF. In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter, pulsing until mixture resembles coarse crumbs. Gradually add 1/2 cup buttermilk, pulsing until a dough forms. Add remaining 2 tablespoons buttermilk, if needed. Turn out dough onto a parchment lined, lightly floured surface. Roll with a rolling pin into a 23-inch by 10-inch rectangle. Cover with plastic wrap, and refrigerate until firm, about 30 minutes.Roll out pastry and cut into strips that are 13-inches long by 1 and 1/-inches wide and 9-inches long by 1 and 1/2 inches wide. You will need 6, 13-inch strips and 6, 9-inch strips. Cut 6, (13-inch) strips vertically then cut 6, ( 9-inch strips) horizontally. Reserve in refrigerator.
Peach and Blueberry Filling
1 cup granulated sugar
1/4 cup cornstarch
12 cups fresh, peeled and sliced freestone peaches
3 cups fresh blueberries
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon Turbinado sugar
In a large bowl, mix sugar and cornstarch. Stir in peaches, blueberries, and lemon juice. Pour into a 9 by 13-inch glass baking dish. Let set on counter for 10 minutes before topping with pastry (to dissolve sugar). Arrange pastry strips on top of peaches in a lattice pattern. You don’t have to weave them. Space the 13-inch strips vertically down the 13-inch side and space the 9-inch strips horizontally down the 9-inch side. Make an egg wash by beating 1 egg with 1 tablespoon water. Brush egg wash over top of lattice and sprinkle with turbinado sugar.
Bake for 1 hour to 1 hour 15 minutes or until crust is golden brown and filling is bubbling vigorously in the middle of the pie (not just the sides). Cover loosely with foil after cooking 50 minutes to prevent over browning of crust. Cool. Serve with ice cream. Makes a 9 by 13-inch pie. Enjoy!
Published in The News and Neighbor on August 10, 2022.