“It snowed here this weekend, but I’m going to pretend it’s still summer.” Sounds good, Kristine, @theearnestbaker! I’m going with it and posting the peach pie post I’ve been sitting on since August.
Peach pies are great on their own, but if you’ve got a few blueberries, toss them in too! I use my favorite pie crust, and a filling that’s a merge of Joy of Cooking and Fannie Farmer.
Deep Dish Peach Pie with Blueberries
adapted from Marion Cunningham's Fannie Farmer Cookbook and The Joy of Cooking
Ingredients
- 6 cups peeled, pitted, sliced peaches sliced approx. 1/4"
- a handful or two of blueberries
- 1 cup sugar
- 3 tbsp cornstarch
- 3 tbsp freshly squeezed lemon juice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- double-crust pie dough
- 1 tablespoon butter for dotting filling before top crust
For Finishing
- 1 egg
- 2 tablespoons milk or cream
- raw sugar for sprinkling turbinado sugar, something with bigger crystals than regular granulated
Instructions
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Stir together all ingredients and let stand 15 minutes, stirring a few times.
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Preheat oven to 425°F. Roll out pie dough rounds and fit bottom crust into deep-dish pie dish (9" diameter x 2" deep). Spoon in peach filling, dot with butter, and fit top crust.
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Mix egg wash and brush over crust and sprinkle with raw sugar. Set pie dish on a rimmed baking sheet (to catch any drips) and bake 30 minutes at 425° then lower to 350° for 30 more minutes.
Recipe Notes / Tips
- To peel peaches: drop in boiling water for a minute then into an ice bath. The skins should slip off with the knick of a knife. If not, plunge into boiling water for another minute. If the skins are really stuck, like some of the peaches that make their way out here to Montana, cut them off with your paring knife.
