Nick’s boss just retired so he asked me to make his boss a pie. Last night I threw together a peach-blueberry pie. The peaches weren’t nearly as ripe and juicy as I was hoping but the blueberries were on steroids so I think that it all evened out. Boy, ok…I feel like I really need to save up for some lighting. Once it is dark, this was the best I could do, which is quite disappointing. I need a TON more practice. Grrr. I was hoping it would come easier.
Anyway, back to the pie. I copped out and used pre-made pie crusts. Time is precious these days. Yucko on the color and focus below. How I envy daytime cooks!
4 cups peeled and sliced peaches
1 cup fresh blueberries
2 Tbs. Meyer lemon juice
1/2 cup flour
1 cup granulated sugar
1/2 tsp. cinnamon
1/4 tsp. fresh ground nutmeg
1/2 tsp. corn starch
1/4 tsp. salt
2 pie crusts
1 egg, beaten
Preheat oven to 450. Combine fruit and lemon juice and set aside. Mix dry ingredients in a separate bowl and then add to fruit. Stir gently to coat. Brush egg mixture on bottom of crust to keep from getting soggy. Dump fruit into crust. It should create a nice mound. Take top crust and place over pie. Fold edges under the bottom crust and press fluted edges together. Trim excess. Brush top crust with egg mixture and sprinkle sugar on top. Add slits to top of cruse.
Bake for 10 minutes and then reduce temperature to 375 continue to bake for 30-35 minutes or until juice from the fruit starts to run out. I always like to place a baking sheet on the rack below my pies to catch the juices. If your crust starts to brown too quickly place foil around the edges during the last 10 minutes.