Everyday Meals

Peach Blueberry Pie

Active time: 20 min. Total time: 3 hours, 20 min., including 2 hours cooling
Yield: Serves 8 (serving size: 1 slice)

Two of summer’s best crops unite to form a classic dessert you’ll want to bring to every cookout. Our Peach Blueberry Pie is sweet and fruity with a flaky crust. Using parchment paper in the oven will help catch any drippage. Truthfully, fruit pies are something that should be made a day ahead, and the longer this cools, the lower your chances of an overly juicy pie. If you have a pizza stone, use that instead of a baking sheet to aid the cooling process. Serve for dessert with vanilla ice cream, or at breakfast with a scoop of yogurt and a coffee.

Ingredients

  • 1(14.1-oz.) pkg. refrigerated piecrusts
  • 3 cups fresh peeled peach slices (from 2 lb. peaches) or 1 lb. frozen peeled peach slices, thawed and blotted dry
  • 2 pints fresh blueberries (12 oz.)
  • 3 tablespoons cornstarch
  • 1 teaspoon grated lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
  • 1/2 teaspoon ground cinnamon
  • 1 cup granulated sugar, divided
  • 1large egg, beaten

How to Make It

Step 1

Place a baking sheet on bottom oven rack; preheat oven to 400°F. Unroll 1 piecrust; transfer to a 9-inch pie pan or plate, letting piecrust fall into place (if you push or stretch it into place, it will shrink back when baked). Chill, uncovered, 15 minutes.

Step 2

Stir together peaches, blueberries, cornstarch, lemon juice and zest, cinnamon, and 3/4 cup plus 2 tablespoons of the sugar in a large bowl. Spoon mixture into chilled piecrust.

Step 3

Unroll remaining piecrust; gently place on top of filling. Fold edges of top piecrust over and under edges of bottom piecrust, pressing together. Crimp edges using your fingertips or a fork.

Step 4

Brush pie top evenly with egg; sprinkle with remaining 2 tablespoons sugar. Place pie on hot baking sheet in preheated oven. Bake until crust is golden and filling is bubbly, 50 minutes to 1 hour, covering crust edges with aluminum foil during final 20 minutes to prevent burning. Let cool at least 2 hours or up to 24 hours. Slice and serve.

Source: Read Full Article