Peach Blueberry Pie Recipes

Steps:

• In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
• Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

Steps:

• 1. Allow crusts to come to room temperature for easy handling. Follow box directions for a double crust pie. Line bottom crust in deep 9" - 10 "pie plate.
• 2. Fill a pot with water deep enough to cover peaches. Bring water to a boil. Place rinsed peaches into the boiling water for no more than 1 minute and drain immediately; then place peaches in bowl of ice water to cool. Drain. The skins will peel off easily. Slice peaches into 8-10 wedges per peach. Sprinkle peaches with lemon juice.
• 3. In a large bowl, mix together the sugar, cornstarch, flour, and cinnamon. Add to peaches and blueberries. Mix well and allow to rest for 5 minutes. Then, pour into bottom crust.
• 4. Dot with diced butter.
• 5 Place second crust on Top, Crimp edges and make 5 slashes in top crust to keep juices from spilling.
• 6. Brush water and egg mixture on top crust and edges. Sprinkle sugar on top. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake 45 minutes longer. Cool. Serve with vanilla ice cream.

Steps:

• Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
• For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
• Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
• For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
• Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.

Steps:

• Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
• Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.
• Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream.
• Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

Steps:

• In the bowl of a food processor, add the flour, sugar, and salt, and pulse to combine.
• Add the cubed butter and pulse until the butter is incorporated and the size of peas.
• Add the buttermilk and pulse until the dough just comes together.
• Gather the dough into a ball and wrap in plastic wrap. Refrigerate for one hour.
• In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla extract), corn starch, lemon zest, cinnamon, and pinch of salt. Set aside.
• Remove the pie dough from the refrigerator. Divide into two equal halves and roll each half out to ⅛-inch (3 cm) thick.
• Transfer one round of pie dough to a pie plate and trim the edges making sure none hangs over the edge. Chill in the refrigerator until ready to use.
• With the second pie crust, cut out 20 ½-inch (1 cm) long strips.
• Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust with the remaining crust strips.
• In a bowl, whisk the egg and water until well combined. Brush the top of the crust with the egg wash, and sprinkle with turbinado sugar.
• Preheat the oven to 375˚F (190˚C).
• Chill the pie in the refrigerator for 30 minutes.
• Bake the pie for 50 to 55 minutes, or until the crust is golden brown.
• Let pie sit at room temperature for at least 3 hours before serving.
• Enjoy!

Steps:

• Heat oven to 400 degrees.
• Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside.
• Prepare the pie crust:.
• Sift the flour into a large bowl. Add butter and mix with a fork or pastry blender until the mixture resembles small peas. Make a well in the center and add the ice water. Mix together being careful not to over work the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes.
• Divide dough in half. On a lightly floured board, roll out one half into a 15″ circle. Carefully fold in half and place into a 9″ or 10″ pie plate. Press evenly onto bottom and sides of pie plate.
• Evenly spoon the fruit mixture into the pie plate.
• Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough.
• In a small bowl, beat egg and brush over the top of the pie.
• Bake at 400 degrees for 12 minutes. Lower temperature to 350 degrees and bake for 30 to 35 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
• Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
• Bake in preheated oven until golden brown, 45 to 50 minutes.

Steps:

• 1. Prepare the crust: Place the flour, sugar and salt in the bowl of a food processor; pulse the machine on and off to combine. Add the butter and shortening; pulse until the mixture resembles coarse meal. Gradually add the ice water, pulsing the machine on and off, until the dough holds together. Divide the dough in half and form into 2 disks; wrap in plastic and chill in the refrigerator for at least one hour, or overnight.
• 2. Butter a 9-inch Pyrex pie plate. Remove one disk of the dough from the refrigerator. Roll it out on a lightly floured surface to form a round, 1/8-inch thick and 2 inches larger than the pie plate. Work quickly so that the dough doesn't become sticky. Using a spatula to help lift the dough, fold it loosely in half and then into quarters. Gently transfer it to the center of the pie plate. Open up the dough and press it lightly in the plate to fit. If the dough should tear, just press it lightly together. Trim the dough, leaving a 1-inch overhang. Place in the refrigerator to keep cold.
• 3. Line a baking sheet with waxed paper. Remove the other disk of dough from the refrigerator and roll it out the same way; transfer to the baking sheet and cover with another sheet of waxed paper. Place in the refrigerator to keep cold.
• 4. Position a rack in the center of the oven and preheat the oven to 425°F.
• 5. Prepare the filling. Using a paring knife, cut an "X" in the bottom of each peach. Drop the peaches into a pot of boiling water for 1 minute. Remove to a bowl. When they are cool enough to handle, slip off the skins. Cut the peaches into 3/4-inch slices and place in a large bowl. Toss with the lemon juice to prevent discoloring.
• 6. Add the blueberries, vanilla, brown sugar, 1/2 cup granulated sugar and the flour; toss well.
• 7. Lightly brush the bottom crust all over with the egg white; spoon in the filling and dot with the butter.
• 8. Cut the top crust into strips 3/4-inch wide and make a lattice cover over the filling. Trim the overhang to 1 inch. Moisten the edges of the crusts where they meet with a little water, then press them together lightly and turn them under. Crimp the edges decoratively.
• 9. Brush the lattice crust and the rim with the cream. Sprinkle the surface with the remaining 2 tablespoons of sugar.
• 10. Place the pie on a baking sheet and bake in the oven for 15 minutes. Reduce the heat to 375°F and bake until it is golden and the juices are bubbling, about 50 to 60 minutes. If the top is getting too brown, tent the pie with foil after about 30 minutes. Let the pie cool on a wire rack before serving.

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. Lightly flour a rolling pin and work surface and roll out half the dough to a 12-inch round. Place in a 9-inch glass pie plate and brush with egg white. Pour in fruit filling and dot with butter.
• Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water. Brush top of dough with egg yolk mixture. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 50 minutes. (Tent loosely with foil if crust browns too quickly.) Let pie cool completely on a wire rack, about 3 hours.