There haven’t been many recipes that I’ve seen online where I turn around and make them within 24 hours of seeing them. I mean let’s be real here, I probably read 40 blogs a day and scan through dozens of recipes. That’s a lot of food.
So, when I saw what Joy the Baker posted yesterday and the urge to get back in my kitchen and bake came over me I just KNEW that it was going to be this pie.
See last week, I made over 150 cupcakes in 4 days. That may not seem like a lot of cupcakes for an established bakery, but for a stay-at-home mom who only has two good cupcake pans and and can only bake one pan at a time…. 150 cupcakes is no small feat. I burnt
out after those four days of baking and vowed I was going to take this week off. I said THE ENTIRE WEEK I WILL NOT BAKE.
Well, it’s Tuesday and I baked a pie. But really, can we call that really baking? It was more like slicing and mixing and rolling. I guess the pie baked, but I didn’t really make anything. lol I even used a premade pie crust. I totally cheated. :D
But, let me tell you… there is NOTHING BETTER than a slice of WARM peach and blueberry pie with a dollop of vanilla bean ice cream. I took a piece that was waaay too big for me and I ATE ALL OF IT. Ok, not ALL, my daughter helped me with half but I WANTED to eat all of it!!
I used Joy’s recipe for the pie filling, changed things just a bit to accommodate for what I had in my kitchen and I used a pre-made pie crust… but seriously friends, this pie was one of the best I’ve ever made!
Peach Blueberry Pie
Adapted from Joy the Baker
Pillsbury Premade Pie Crust
about 3 pounds ripe peaches (I used 8 small peaches)
1 cup fresh blueberries
1/2 cup (heaping) sugar
1 tsp ground cinnamon
scant 1/2 tsp ground nutmeg
1/2 tsp all spice
3 tablespoons all-purpose flour
1 tablespoon cornstarch
juice from one lemon
1 egg, beaten, for egg wash
2 tbsp sugar and 1/2 tsp ground cinnamon, for topping crust before baking
- Preheat oven to 400 F degrees. Lightly spray 9-in pie dish with cooking spray. Place the rack in the center of the oven.
- To make the filling, wash and slice peaches. In a medium bowl, combine peach slices and blueberries. In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. Stir in the lemon juice. Place bowl of fruit in the fridge to rest while you roll the crust out.
- On a lightly floured surface, roll one piece of the Pillsbury pie dough out into about a 13-inch round. Fold the dough in half and gently lift onto pie dish and unfold. Gently press into the base of the pan, being careful not to tear or stretch the dough.
- Add the pie filling to the pan making sure it’s spread evenly.
- Roll out the top crust just as you did the bottom crust. Use a cookie cutter to cut out a few small shapes in the top dough. Set cut outs aside. Fold the dough in half and gently place it on top of the pie filling.
- With a small knife, trim the crust, leaving about 3/4-inch overhang. With your fingers press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough.
- Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.
- Arrange the reserved dough cut outs on top. Use a little egg wash on the backs to “glue” them to the pie.
- Place pie, on a cookie sheet, in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 350 and bake for 35-45 more minutes. Remove from the oven when crust is browned and golden, and the juices are bubbling. You may want to check it after 20-25 minutes to see if the crust is browning too much on the edges. If they are, cover with a pie crust round/protector or foil.
- Remove from the oven, place on a wire rack and allow to cool for 2 hours before serving.
- Serve warm with ice cream!