Peach-Blueberry Pie
Posted: Tue Jan 10, 2012 11:45 pm
Peach-Blueberry Pie
Peaches and honey (and blueberries) complement each other beautifully, and the fruit is so sweet you need just a little bit of honey to make this pie taste properly dessert-like. Try adding a pinch of xylitol in the crust instead of sugar, though you could easily do without.
Ingredients:
3 pounds ripe peaches
1 cup blueberries
2 tablespoons cornstarch
1 1/2 tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup honey
Crust:
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes
1 teaspoon salt
1/2 to 1 teaspoon xylitol or stevia, or to taste (sweetness can vary by product and brand)
4 to 6 tablespoons ice water
Preparation:
Combine flour, salt and sweetener in a bowl. Cut in the butter using a pastry cutter, fork or your hands. Mix and crumble together until the mixture resembles coarse meal. Add the ice water 1 tablespoon at a time, tossing and stirring with a fork until it just holds together. Wrap in plastic wrap and let rest in refrigerator at least a half-hour. Remove and let warm up a bit, about 5 minutes, before you roll it out.
Preheat oven to 425 degrees.
Peel peaches and cut into 1-inch-thick wedges.
Toss peaches with the blueberries, cornstarch, flour, lemon juice, cinnamon, salt and honey in a large bowl.
Roll out 1 piece of dough into a 12-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a half-inch overhang.
Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.
Transfer filling to pie shell. Cover pie with the top dough. Press edges together, crimp and then trim excess. Cut 2 vents in top crust with a sharp knife.
Place the pie on a baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature before serving. Makes 10 servings
Peaches and honey (and blueberries) complement each other beautifully, and the fruit is so sweet you need just a little bit of honey to make this pie taste properly dessert-like. Try adding a pinch of xylitol in the crust instead of sugar, though you could easily do without.
Ingredients:
3 pounds ripe peaches
1 cup blueberries
2 tablespoons cornstarch
1 1/2 tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup honey
Crust:
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes
1 teaspoon salt
1/2 to 1 teaspoon xylitol or stevia, or to taste (sweetness can vary by product and brand)
4 to 6 tablespoons ice water
Preparation:
Combine flour, salt and sweetener in a bowl. Cut in the butter using a pastry cutter, fork or your hands. Mix and crumble together until the mixture resembles coarse meal. Add the ice water 1 tablespoon at a time, tossing and stirring with a fork until it just holds together. Wrap in plastic wrap and let rest in refrigerator at least a half-hour. Remove and let warm up a bit, about 5 minutes, before you roll it out.
Preheat oven to 425 degrees.
Peel peaches and cut into 1-inch-thick wedges.
Toss peaches with the blueberries, cornstarch, flour, lemon juice, cinnamon, salt and honey in a large bowl.
Roll out 1 piece of dough into a 12-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a half-inch overhang.
Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.
Transfer filling to pie shell. Cover pie with the top dough. Press edges together, crimp and then trim excess. Cut 2 vents in top crust with a sharp knife.
Place the pie on a baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature before serving. Makes 10 servings