A blueberry and peach pie with an all-butter, flakey crust. The perfect flavor combination to round out summer. Better yet, you can adapt it to any stone fruit you have on hand!
Take it from Kate, only use pie-worthly fruit in your bakes. If it doesn't taste good plain, then don't waste your efforts trying to transform it into a tasty pie.
I'm talking about Kate McDermott, the pie queen and author of Art of the Pie. Kate's honest writing and storytelling is packed with life lessons and useful tips around the kitchen that she's learned from years of teaching and baking from her Pie Cottage. In her book, she shares a lifetime of pie knowledge including that tidbit about pie-worthy fruit.
See, I intend on filling this pie with local blueberries and sweet nectarines. Of course, I got delayed, missed the Farmer's Market, and could only find peaches at the grocery store. I knew I had frozen blueberries in my freezer, so I foraged on with this mix-and-match stone fruit pie.
The peaches were nice and juicy. Too juicy, in fact! In the end, I subbed in some blushing apricots instead of some of the over-ripe peaches to keep the pie from getting too soggy and sweat. Of course I haven't tested every combination of stone fruit yet, but I strongly believe if you stick the weight measurements in the recipe for other stone fruit - white peaches, plums, etc, then you should be golden. I have a similar fruit pie combination in my new cookbook that proves this as well. A mixture of sweet and tart fruit make for a perfectly jammy pie filling.
The key to working with stone fruit (and berries, too), is to allow them to macerate first. By tossing the peach slices in some of the sugar and lemon juice first, the juices are drawn out of the fruit and discarded (instead of pooling at the bottom of your pie).
With this pie, I prefer to use tapioca starch as my thickener. Cornstarch would work just as well, but it tends to make the juices cloudy. Just make sure the juices are really bubbling before taking the pie out of the oven to make sure the tapioca is "activated" and does its job.
Blueberry Peach Pie Recipe with apricots
All-Butter Pie Dough
½ cup cold water
¼ cup ice
2 2/3 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup very cold butter, diced
turbinado sugar, for sprinkling
1. In a large bowl, stir together the flour, salt, and sugar. Place the ice in the water and set aside.
2. Cut in the cold butter with a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers. Once the pieces are no longer lager than about a peanut, begin to flatten the pieces of butter in sheets between your palms. Be careful not to over-work the butter or let it get too warm.
3. Working with only a couple tablespoons at a time, add in about 6 to 8 tablespoons of the water. Stir together using a wooden spoon or even just a clean hand in the bowl. The dough should appear fairly shaggy and not sticky. Once you can squeeze a few pieces together and they hold, the dough is done being mixed. Do not over-mix.
4. Divide the dough into half and shape each piece into a disk. Wrap in plastic and refrigerate for at least a couple of hours, or overnight (preferably).
5. Once the dough is ready, start the filling (recipe to follow).
6. Meanwhile, bring one disc out of the refrigerator and allow to rest for about 10 minutes. Lightly flour the work surface and begin to roll out the dough, working from the center out – rotating the dough after each roll. Roll the dough until about ¼ inch thick and about 12 to 13 inches in diameter.
7. Gently roll the dough around the rolling pin and transfer to a 8 or 9 inch pie tin. Fit the dough into the bottom of the tin and up the sides, allowing for about an inch of overhang. Trim with kitchen sheers and place back in the refrigerator.
8. For the lattice top, repeat step 5. Using a ruler and a paring knife, cut 14 to 16 strips, about a ½-inch wide. Place on a baking sheet or cutter board and place in the refrigerator, along with any leftover dough.
9. Continue on with the filling and add dump the fruit mixture into the chilled pie crust. Remove the cut strips from the refrigerator and begin creating a the lattice pattern, carefully weaving over and under each strip of the opposite direction. Allow for some excess dough on the end of each strip, then trim.
10. Return the pie back to refrigerator for at least 30 minutes. Meanwhile, pre-heat oven to 400 degrees.
11. Just before heading into the over, create an egg wash by whisking together a whole egg and a splash of milk. Brush the egg wash over the entire top of the crust and sprinkle with turbinado sugar.
12. Place pie on a baking sheet and bake for about 40 to 45 minutes, or until golden brown. If the top begins to brown too quickly, cover with foil.
13. Allow the baked pie to completely cool before slicing and serving.
Blueberry Peach Pie Filling
1 1/2 pounds of stone fruit (peaches, apricots and/or nectarines), pitted and sliced about 1/2-inch thick
2/3 to 3/4 cup granulated sugar
2 tablespoons fresh lemon juice
1 1/2 cups fresh or frozen blueberries
1/4 cup tapioca starch
1 tablespoons all-purpose flour
1. Once the pie dough has chilled and you are ready to assemble the pie, put the peach slices (or other stone fruit) in a large bowl and toss with ⅓ cup of the sugar and the lemon juice. Let stand for 20 to 30 minutes.
2. After 20-30 minutes, drain the excess juices from the fruit and discard.
3. Add the remaining ingredients and gently toss to combine. Add more sugar depending on the ripeness of your fruit.