Peach blueberry pie recipe

0
447

By: Marissa Hurst

INGREDIENTS

1 cup of sugar

1/3 cup all-purpose flour

½ teaspoon of ground cinnamon

1/8 teaspoon ground allspice

3 cups sliced peeled fresh peaches

1 cup fresh or frozen unsweetened blueberries

PASTRY FOR DOUBLE-CRUST PIE (9 inches)

WHEATLAND CAFÉ PIE DOUGH

4 cups Flour

13/4 cup shortening

1 tablespoon sugar

2 tsp salt

1 egg

1 tablespoon vinegar

½ cup cold water

Mix flour, shortening, sugar and salt together with a fork. Mix egg, water, and vinegar together. Add dry to moisture. Knead together until dough is not sticky (do not overmix).

Makes 2-3 double pie crusts.

 

DIRECTIONS

  1. In a large bowl, combine sugar, flour, cinnamon, and allspice. Add peaches and blueberries; toss to coat.
  2. Preheat oven to 400 degrees. On a lightly floured surface, roll half of dough to 1/8 inch thick circle; transfer to a 9 in. pie plate. Trim pastry to ½ beyond rim of plate. Add filling, dot with butter.
  3. Roll remaining dough to a 1/8 in.-thick circle, place on pie and flute edge. Brush lattice strips with milk and egg, sprinkle with cinnamon-sugar.
  4. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings

LEAVE A REPLY

Please enter your comment!
Please enter your name here