I may have mentioned this before, but when we got married (3 years ago on the 18th!), my husband wanted wedding pie. A bit of a stickler for tradition, I wasn't on board and we had a lovely and delicious lemon wedding cake instead. Everyone loves pie, though. Pie is also a great make ahead dessert, because a few minutes back in the oven during dinner and you have warm pie. Warm pie topped with a scoop of vanilla ice cream, it's pretty much perfect.
We celebrated my aunt's birthday at the beach this past weekend, so I made birthday pie. When we arrived on Saturday morning I discovered that they had eaten pie the night before. Good thing you can never have too much pie.
It's peach season, so peaches are ridiculously cheap at the market right now. I bought a batch last week and we were barely able to eat them fast enough. There's that 1-2 day window of peach ripeness, and you do not want to be on either side of it. This batch was thankfully easy to cut and remove the pits, yielding perfect little wedges. Sometimes you end up covered in juice with a pile of hacked up peach pieces.
Peach Blueberry Pie
recipe from Tyler Florence
1 recipe basic pie crust (I like this one) or, in a pinch, use the organic no-trans fats premade crust from the market
2 pounds peaches, pitted and sliced
1 pint blueberries
1/4 cup sugar
1/2 lemon, juiced
1 1/2 tablespoons cornstarch
2 tablespoons butter
1 egg, beaten with a little water
In a large bowl, combine peaches, blueberries, sugar, lemon juice and cornstarch. Try not to sample too much of the fruit.
Press half your pie crust into a 9 inch pie plate.
Pour in the fruit mixture and dot with small pieces of butter.
Top with remaining crust, or make a pretty lattice crust. I used this technique, and it was easy!
Brush the top with the egg wash so it turns a pretty golden brown color while baking.
Place pie on a rimmed baking sheet to catch any drips, and bake for 45-55 minutes at 400. Keep an eye on it near the end to make sure it doesn't get too brown.
If you have made this in advance, pop it (covered in foil) into a 350 degree oven when you sit down to dinner.
We celebrated my aunt's birthday at the beach this past weekend, so I made birthday pie. When we arrived on Saturday morning I discovered that they had eaten pie the night before. Good thing you can never have too much pie.
It's peach season, so peaches are ridiculously cheap at the market right now. I bought a batch last week and we were barely able to eat them fast enough. There's that 1-2 day window of peach ripeness, and you do not want to be on either side of it. This batch was thankfully easy to cut and remove the pits, yielding perfect little wedges. Sometimes you end up covered in juice with a pile of hacked up peach pieces.
Peach Blueberry Pie
recipe from Tyler Florence
1 recipe basic pie crust (I like this one) or, in a pinch, use the organic no-trans fats premade crust from the market
2 pounds peaches, pitted and sliced
1 pint blueberries
1/4 cup sugar
1/2 lemon, juiced
1 1/2 tablespoons cornstarch
2 tablespoons butter
1 egg, beaten with a little water
In a large bowl, combine peaches, blueberries, sugar, lemon juice and cornstarch. Try not to sample too much of the fruit.
Press half your pie crust into a 9 inch pie plate.
Pour in the fruit mixture and dot with small pieces of butter.
Top with remaining crust, or make a pretty lattice crust. I used this technique, and it was easy!
Place pie on a rimmed baking sheet to catch any drips, and bake for 45-55 minutes at 400. Keep an eye on it near the end to make sure it doesn't get too brown.
If you have made this in advance, pop it (covered in foil) into a 350 degree oven when you sit down to dinner.
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