Peach & Blueberry Pie

The day before I was due to come home from visiting Dad, we dropped into the local blueberry farm  and I stocked up. Then when I got home, we bought the peaches that would not keep, so in addition to putting them in the salad I made a pie. Bluebobs - that's what Trevor the Irishman calls them, and he's infected me - and peaches are a great and classic combination. A little lemon doesn't hurt any either...

8 servings
2 hours - 1 hour prep time - cooling time not included

pastry for a double crust pie (I used this one)

3 cups blueberries
3 cups sliced peaches (4 or 5 medium)

2/3 cup sugar
1/4 cup arrowroot or tapioca starch
1/2 teaspoon salt
1 tablespoon unsalted butter
the juice of 1 lemon
the zest of 1 lemon
2 extra large eggs


Make the pastry and set it aside to rest.

Wash and pick over the blueberries, and drain them well. Blanch (drop into boiling water for one minute, then remove to a bowl of cold water) the peaches, and peel them and slice them. Set these aside. 

Mix together the dry ingredients and rub in the butter, then whisk in the lemon juice, lemon zest and eggs. Set this aside.

Preheat the oven to 375°F. Divide the dough into 2 pieces, of about 60% and 40%. Roll out the larger piece, on a floured board or piece of parchment paper, until evenly thin and large enough to fit the pie plate. Use a little extra flour to keep it from sticking, if necessary. Flip it into the pie plate, and add the blueberries and peaches in layers. Pour over the sugar and egg mixture.

Roll out the remaining dough, and cover and seal the pie. Seal the edges as carefully as you can, trim them if necessary, and cut steam holes in the pie. Bake for 50 to 60 minutes, until nicely browned. It's best to put this on a cookie tray as it goes into the oven; it's a leaker.

Let cool thoroughly before cutting and serving.



Last year at this time I made Lemon Bread Pudding with Blueberries.