Peach And Blueberry Pie

Peach And Blueberry Filling

Ingredients

2 Tablespoon Lemon Juice

3 Cups Sliced Peaches, Pitted And Peeled

1 Cup Blueberries

1 Cup Sugar

2 Tablespoon Quick Cook Tapioca

1/2 Teaspoon Salt

2 Tablespoon Butter

1 Egg Yolk

1/2 Cup Crushed Corn Flakes

Method

Sprinkle Lemon Juice Over Fruit In A Large Bowl

Mix Tapioca And Sugar With Salt

Toss The Tapioca, Sugar And Salt Mixture Lightly With Fruit

Let Stand For 15 Minutes

Line 9-10 Inch Pie Plate With Pastry
– Pastry Recipe Below OR Use Pre-made Frozen Pastry Shells

Sprinkle Crushed Corn Flakes Over Bottom, This Keeps The Crust From Becoming Soggy

Preheat Oven To 425 Degrees Fahrenheit

Spoon Fruit Into Pie Crust

Dot Top With Butter

Carefully Place Top Crust Over Fruit

Cut Several Steam Vents In The Top Of The Pie Crust

Seal Edges

Brush The Crust With The Egg Yolk Beaten With 1 Tablespoon Of Water

Bake at 425 Degrees Fahrenheit For 15 Minutes

Reduce Heat to 350 Degrees Fahrenheit And Cook For A Further 30-35 Minutes Until Fruit Is Tender And Crust Is Golden.

Remove To Rack To Cool

I Like To Sprinkle The Pie With A Light Dusting Of Sugar When I Remove The Pie From The Oven

Makes 8 Servings

Nana Pat’s Favourite Pastry Recipe

Ingredients

2/3 Cup Buttery Crisco Shortening Chilled

1 ½ Cup Gluten Free Cake And Pastry Flour

¾ Cup Gluten Free Regular Plain Flour

¾ Teaspoon Fine Salt

4-6 Tablespoon Ice Water – Use As Needed To Pull The Dough Together, My Kitchen Is Always Warm, So I Usually Use The 6 Tablespoons

Method

Hand Method

Mix Flour And Salt Together In A Bowl

Cut The Crisco Into Very Small Pieces With A Pastry Cutter Or Knife

Add The Crisco To The Bowl With The Flour And Salt

Add The Ice Water – Start With 4 Tablespoons

Stir The Mixture Gently With A Fork To Make/Pull The Pastry Together

Do Not Over Mix – Otherwise The Pastry Will Become Tough

Food Processor Method

Mix Flour And Salt

Cut The Crisco Into Large Chunks With A Knife

Add The Flour And Salt With The Crisco Into The Food Processor

Just Pulse The Mixture 2 Or 3 Times To Ensure That The Crisco Becomes Pea-Like Pieces In The Flour

Add The Ice Water – Start With 4 Tablespoons

Pulse Gently 2-3 Times

The Dough Will Pull Away From The Sides Of The Food Processor

Do Not Over Mix – Otherwise The Pastry Will Become Tough

~         ~         ~         ~         ~         ~         ~

Place The Mixture Gently On A Lightly Floured Board

Pat And Shape The Dough Into A Ball

Cut Into 2 Equal Pieces

Wrap Separately In Plastic Wrap And Refrigerate For At Least 30 Minutes

Remove One Package Of Pastry Dough From the Refrigerator

Keeping The Other Cool Until You Are Ready To Roll It Out

Place One Ball Of Dough On A Lightly Floured Board And Roll Out The Bottom Crust – Approximately 10 Inches Diameter

Place In The Bottom Of Your Pie Plate

Do Not Stretch The Pastry Or It Will Shrink When Cooking

Flour Your Board And Roll Out The Second Ball Of Dough For The Pie Top

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