PERFECT PEACH AND BLUEBERRY PIE

Peaches! My number-one favorite summer fruit. One thing that’s great about peaches is how versatile they are. For example, peach salsa seasoned with lime juice, jalapenos and cilantro is a perfect match with grilled fish or chicken breasts, and peach chutney tastes superb with barbequed meats. Peaches are also a delicious substitute for pineapple with baked ham. But, I think that most of us really love peaches in desserts. Here is a pie I know you’ll love.

6 medium or 8 small ripe peaches        3 tbsp. all-purpose flour
½ tsp. salt                                              1 cup white sugar
½ cup regular sour cream                      ¾ cup fresh blueberries
1 uncooked 9” double pie crust (see recipe below)
¼ tsp. ground cinnamon                        1 tbsp. white sugar
1 beaten egg                                           1 tsp. water
White sugar (to sprinkle)

Prepare crust as per the instructions below.

To skin peaches, in a large heatproof bowl, pour boiling water over the peaches. Let stand for 30 seconds. Drain and cover with cold water. After several seconds, the skins should begin to slip off the peaches very easily. Using a sharp knife, cut into 3/8” slices.

In another bowl, combine sliced peaches, flour, salt and 1cup sugar. Stir to combine and add sour cream. Set aside.

Line 9” flan pan or shallow pie plate with bottom crust and pour in peaches. Scatter blueberries over filling. In a small bowl combine ¼ tsp. cinnamon with 1 tbsp. white sugar. Stir well. Sprinkle over top of filling. Cover filling with lattice crust. In a small bowl, whisk egg together with water. Using a pastry brush, glaze pastry and sprinkle with sugar.

Bake in 425-degree oven for 15 minutes. After 15 minutes, lower heat to 350 degrees and bake for 35 minutes.

FLAKEY PASTRY

This is my standard recipe for flaky piecrust. I’ve been using it for years. There are really three secrets to beautiful flaky piecrust – use ice cold ingredients, handle the dough as little as possible, and let it rest in the refrigerator before filling and baking – a step that allows the pastry to relax and flake beautifully when hit with the heat of the hot oven.

3 cups all-purpose flour                             1 tsp. salt
2/3 cup cold all-vegetable shortening        1/3 cup cold butter
6 – 8 tbsp. ice water

In large bowl combine flour and salt; mix well. Using a pastry blender cut in shortening and butter until they resemble the size of small peas. Using a fork, mix in about 4-5 tbsp. ice water. Continue to add water, 1 tbsp. at a time, until the mixture feels slightly moist and begins to stick together. With your hands, gather up dough into two balls. On lightly floured surface, roll first ball into a 9” circle. Transfer to pie plate. Roll out the second ball into a 9” circle; fold in four. Refrigerate both top and bottom crust for at least 20 minutes – this is very important.

To assemble pie, pour filling into prepared pie shell. Unfold top crust. With pastry or pizza cutter, cut into strips about 3/8” to ½” wide. Place strips on top of prepared pie in a lattice pattern. Seal edges, trim and glaze crust with egg wash. Bake at 425 degrees for 15 minutes. Lower heat to 350 degrees and bake for another 35 minutes.

~ Another treat by C.J. Katz www.savourlife.ca With peaches & blueberries coming in fresh from the farms, it was a natural. Also liked CJ’s thoughts on peaches & her crust tips. Of course, this is a real hit with her family.