I love making pie. I mean, I really f’ing love it. If there was one thing I could do with my life other than have my family, it would be to make pie all day long. It is so simple and the end result is something that tastes like it should have taken much more time. And there is nothing like a gorgeous seasonal fruit pie any season – but extra awesome during the summer season.
And this peach blueberry pie epitomizes summer perfection. My kitchen is full of peaches right now and I can’t think of anything better than a classic peach pie….except, a classic peach pie with blueberries in it. Stone fruit and berries are made to go together, and since blueberries are my favorite fruit of all time ever, well…what else was I really going to put in here.Fruit pies are not like cream pies or other baking that have a science behind them. Like I said, they are simple. You need to remember just five elements when making a fruit pie:
The fruit – go for something in season – the only frozen fruit I bake with is blueberries, the rest loose some integrity in the texture when frozen
The acid (lemon, lime or orange juice, or even vinegar if that’s what you’ve got)
Thickener (I almost always use flour, but you can use tapioca or cornstarch)
Sweetener (sugar or honey or caramel) very minimal amount if you are using sweet, ripe seasonal fruit
Salt (I feel like I am constantly stressing the use of salt in things, but I am telling you ALL baked goods need some salt – even if you are using a recipe that doesn’t call for it and doesn’t use salted butter – throw it in because it makes a difference…it creates balance in your baking)
And though this is not something that is a must, I always always ALWAYS dot my fruit with butter when I put it in the crust…it helps with the thickener in creating running juices that are velvety, smooth and not too runny or thick and gloppy (sorry I don’t have a better word). You can skip this, but I mean, you’re already eating dessert – you might as well make it as awesome as possible and this small extra element will make a difference – you’ll be glad you added it.
So basically cut up all your fruit, toss with some acid (not a ton), sugar (also not a ton), a bit of salt and some thickener and you’re good. Add dots of butter when putting in the crust because you read this and want the maximum end result and – you’ve got that shit handled, my friend.
Oh and one more tip I can give you – bake fruit pies on the very bottom rack of your oven. This will help cook the bottom crust and release all the juice in your fruit. I am indifferent to pre-baking crust for fruit pies, I know a lot of bakers say do it, sometimes I do, sometimes I don’t. I feel like alto of times when I do, i end up with cracks in the crust resulting in the filling leaking through and sogging up the crust anyways. Or it shrinks and that’s a pain in the ass too. But I do it on occasion and yeah, it helps keep the bottom crispier, but I have found that the crust is not soggy when I bake on the bottom rack so I primarily use this method when baking fruit pies.
Please try this pie or really any summer fruit pie. This recipe is totally interchangeable with your favorite summer fruits and you can make it your own with interesting spices. It is so so simple and you will look like a rock star and feel like one too. Might as well use the fruit while we have it…summer will be gone before you know it 🙂
Peach blueberry pie
- 10 peaches halved then cut into thirds I leave the skins on because I like the color and the texture - remove if you don't like skin
- 2 cups of blueberries
- 3 tablespoons of lemon juice
- 1 teaspoon of vanilla bean paste optional and a lot of times I do not use this
- 1/2 cup of sugar
- 4 tablespoons of flour
- 1 teaspoon salt
- 2 tablespoons of butter
- your favorite pie crust recipe and/or if you prefer store bought recipe (try Trader Joe's crust - it is THE BEST i have ever found that isn't homemade)
- Heavy cream or one egg beaten
- Regular sugar or raw turbinado sugar for dusting