P-I-E Is Really Spelled L-O-V-E

I will admit that I love a good piece of cake, but nothing says love like pie.  The CSA box this week had both peaches and blueberries so I decided they needed to come together and make something really special.  I  used to be really intimidated by pie, the rolling of the dough, transferring it to the pie plate, the horrors of over mixing, but the first thanksgiving I ever cooked I locked myself in the kitchen and forced myself to get over my fear.  I have made some doozies, I have had pie crusts rip, crimped edges fall off, filling overflow in my oven, burned crumb topping, but no matter how sad they look they have always tasted amazing.  My pie love has progressed to the point where I keep a pie crust or two frozen in the freezer at all times, and a big bag of almond crumb topping frozen as well.  My go to pie crust recipe of choice is Pate Brisee. (Martha Stewart has a great recipe.)  I like it because it can be used for both a sweet or a savory pie, and when I have the crust and the topping ready to go, I can make a pie in less than 15 minutes.

Blueberry-Peach Pie

One piecrust

5-6 peaches sliced
1 tablespoon AP flour
1/4 cup sugar
1 tsp cinnamon
1 tsp vanilla extract
1 lemon, juiced
1 handfull blueberries (about 1/2 pint)

Crumb Topping
1 cup rolled oats
1/2 cup brown sugar
1/4 cup AP flour
1/2 stick butter softened
1/2 cup sliced almonds

Combine peaches, flour, sugar, cinnamon, vanilla, and lemon juice in a large bowl and allow to sit while making the topping.  For topping combine all ingredients in mixer or food processor and coarsely blend.(You want it to look all crumbly!)  Using a slotted spoon transfer peaches to pie crust, leaving any extra liquid in the bowl, peaches can be very juicy!  Top with blueberries, sprinkle on a handful of crumb topping, and into the oven it goes!  Bake at 350 for 55-65 minutes, and you have something amazing, something pretty close to love.

PS- The crumb topping recipe will make a good bit, enough to freeze and use on another pie!


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