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
