Filter
Top Products
Double Crusted Peach and Blueberry Pie
3 1/2 cups all purpose flour
2 teaspoons salt
1 Tablespoon granulated sugar
2 cups unsalted butter, cut into cubes
6 ounces ice cold water with a dash of cider vinegar (this prevents the gluten from developing in the flour)
Pie Filling:
3 peaches, peeled, pitted and sliced thin
12 ounce bag frozen blueberries
3/4 cup sugar
1/4 cup flour
1 Tablespoon sugar
For pie dough:
Combine flour, salt and sugar in a large mixing bowl. Using a pastry cutter or a fork, cut in cubes of butter until small pieces form (about the size of
a pea). Drizzle in cold water and continue to mix until dough just comes together. Wrap in plastic and refrigerate for 30 minutes. Roll out on a
floured surface to form (2) 10” circles. Place one of the circles in the bottom of a pie dish, set the other one aside.
For Filling:
Adjust oven rack to position 2. Preheat oven to 375° on Convection Bake. In a large bowl, combine blueberries, sugar and flour. Pour into pie crust.
Top blueberries with fresh peaches arranged in a single layer on the top. Add top crust. Seal the edges together, then cut a few slits into the top
crust to vent. Sprinkle remaining Tablespoon of sugar on top of the pie. Place pie on a cookie sheet and place in oven. Set timer for 45-55 minutes.
Bake until golden brown on the top.
After Baking:
Let pie cool before slicing. Slice into wedges.
Makes about 8 slices.
RECIPES
48
14923_Dacor 10/31/06 4:41 PM Page 52