Tuesday, September 1, 2009

Peach-Blueberry Pie


Past success with pie encourages more pie. Seemed like the perfect solution for 5 peaches, extra blueberries....and the organic pie shell hidden in the freezer. A link to homemade pie crust in included below.

Peach-Blueberry Pie

Adapted from "How to Cook Everything" by Mark Bittman

  • 6 - 8 peaches
  • 1 tbs fresh lemon juice
  • 1/2 cup sugar
  • 1/4 tsp cinnamon
  • pinch nutmeg (or allspice)
  • 1 1/2 tbs cornstarch
  • pie shell (recipe or store bought)
  • 2 tbs butter
  • milk
Peel peaches (Par boil for 10-30 seconds, ice and slip skins off.), pit, slice, and toss with lemon. Mix together dry ingredients and toss with peaches. Fill pie shell; dot mixture with butter. Cover with top crust (lattice or other). Brush cover with milk and sprinkle sugar.

Bake at 450 for 10 minutes followed by 350 for 40-50 minutes.

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