Peach blueberry ginger pie
Peaches and blueberries are in season right now, making this the perfect early summer pie. The addition of ginger adds a bit of spice and brightness to this recipe.
YIELDS
4
Ingredients
Crust
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 tablespoons ice water
- 1 cup cold butter
Filling
- 7-8 peaches
- 1 1/2 cups blueberries
- 2 teaspoons lemon juice
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 cup corn starch
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon grated fresh ginger
Directions
Crust
- In the bowl of a stand mixer, blend two and a half cups all-purpose flour with one teaspoon of salt and one teaspoon of sugar.
- Add in one cup of cold butter cut into cubes. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it is a course meal with irregular sized chunks.
- Start mixer on medium low and gradually pour in eight tablespoons of ice water. Mix until you have a shaggy dough.
- Divide into two disks, wrap in plastic wrap, and place in the refrigerator for at least one hour.
Filling
- Bring a large pot of water to boil. Cut an X into the bottom of each peach. Blanch them for one minute in the boiling water and then plunge the peaches into ice water. Peel the peaches and slice into wedges.
- In a large pot, combine the sliced peaches, blueberries, lemon juice, granulated sugar, brown sugar, corn starch, cinnamon, salt, and grated ginger.
- Cook this mixture on medium heat until the blueberries have burst and it reaches a low simmer. Set aside to cool.
- Preheat your oven to 350° F.
- Once your pastry dough has rested in the fridge, unwrap one disk and roll out to an even thickness and line a nine inch pie plate with it. Brush with egg wash.
- Fill with the filling. Set aside and roll out the second disk of dough.
Assemble and Serve
- You can cover the pie completely with the second round of pastry dough, create a lattice effect, or cut out shapes of dough and place them on top in a decorative pattern. Whatever you choose for the dough topping, brush with egg wash.
- Bake the pie for at least one hour or until the top is an even golden brown. If using a glass pie plate, check the bottom to ensure it is brown before removing from oven.
- Cool completely before serving. Cut slices, serve and enjoy!
