In honor of Labor Day, I’m sharing the perfect pie for a weekend of celebration!
I come from a family that treats pie as a perfectly acceptable choice for breakfast. When served cold, it’s not much different than lots of other run of the mill sweets with fruit. Just another breakfast pastry, if you will.
Which backs up one of my favorite things about this pie: it’s great warm, room temperature, or cold the next day for breakfast. So whenever you have time to throw this together, it’ll be great at whatever temp you serve it.
Peaches are the star of the show. I love blueberries as an accent, but my husband LOVES blueberries, so feel free to adjust the ratio of fruit to what suits your audience best.
Put your cleaned peach slices, blueberries and lemon juice in a bowl. Toss, then add the spice blend of sugar, cinnamon, nutmeg, allspice, and cornstarch.
After letting the spice blend soak into the fruit for a few minutes, pile into a pie crust. *Side note: I love the look of an uncovered fruit pie just before baking – so much delicious potential!
Cover with the top crust, pinch shut, and cut a few holes for air to escape!
One of these days I’ll share my homemade pie crust for you, I swear. It’s flaky and rich and everything you hope for in pie crust. I even made it here, but I didn’t photograph the process. A bonus of homemade crust is baking off the excess with a little cinnamon sugar and you’ve got a perfect chef’s snack!
The result tastes like summertime potlucks and sunshine!
Taken from Mark Bittman’s How to Cook Everything. He’s my favorite!
Peach Blueberry Pie
- 2 lbs peaches, about 7-10 peaches
- 1.5 cups blueberries
- 1 tbsp lemon juice
- 1/2 cup sugar
- 1/4 tsp ground cinnamon
- pinch of ground nutmeg
- pinch of ground allspice
- 1.5 tbsp cornstarch
- 2 tbsp unsalted butter
- 2 pie crusts, homemade or store bought
- optional: milk
- Preheat the oven to 450°F. Peel and and slice the peaches. In a bowl, combine the peaches, blueberries, and lemon juice.
- In a small bowl, mix together the sugar, cinnamon, nutmeg, allspice, and cornstarch. Then toss the fruit with the spice mixture and let sit for 5 minutes.
- Line a pie dish with a crust, then pile the fruit into it. If it looks like it’ll overflow, pile more in the center than on the edges. Cut the butter into small pieces and dot the fruit with butter. Cover with top crust. Pinch the edges with your fingers to close.
- If you want to get really fancy, brush milk onto the pie crust, then top with a touch of sugar. Slice a few slits in the top for steam to escape.
- To keep your oven from getting too messy, put the pie pan onto a cookie sheet and bake for 10 minutes at 450°F. Then turn down to 350°F for 40-45 minutes. The top should be golden brown.
- Allow to cool a bit before serving.
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