This Peach Blueberry Pie is perfect for end-of-summer cookouts and celebrations. Adapted just slightly from Joy The Baker
Keyword: Peach Blueberry Pie
For the crust:
2 ½cupall-purpose flour
1cup2 sticks unsalted butter, cold, cut into cubes
5tablespoonsplus 2 teaspoons ice cold water
1teaspoonapple cider vinegar
For the filling:
3poundsfreshripe peaches (I used 5 large peaches), washed and sliced into ½'' thick wedges
½ to ⅔cupsgranulated sugardepending on the sweetness of your peaches
½teaspoonfreshly grated nutmeg
2teaspoonfresh lemon juice
1eggbeaten with a splash of water for egg wash
1tablespoonssugar and ½ teaspoon ground cinnamonfor topping crust before baking
For the crust:
In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.
Stir together the ice cold water and vinegar. Create a well in the butter and flour mixture and pour in the water and vinegar mixture. Use a fork to bring to dough together. Try to moisten all of the flour bits.
On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.
For the filling:
In a medium bowl, combine peach slices, blueberries, and lemon juice.
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. Place bowl of fruit in the fridge to rest while you roll the crust out.
Preheat oven to 400 degrees F. Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where you’re going to place the pie so that it will catch any drippings.
Remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok. Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough.
When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish. Place in the fridge while you roll out the top crust.
Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle.
Remove the bottom crust and fruit filling from the fridge. Gently pour the fruit filling into the pie dish.
Carefully remove the top crust from the work surface and drape over the fruit in the pie dish. With a small knife, trim the crust, leaving about ¾-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. Cut five small slits in the top of the crust so the juices and steam can vent.
Brush lightly with beaten egg wash and sprinkle with cinnamon sugar mixture.
Place pie in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 375 and bake for 40 to 50 more minutes. Remove from the oven when crust is browned and golden, and the juices are bubbling.
Remove from the oven and allow to cool for 2 hours before serving. Place covered in the fridge to store. Pie lasts up to 3 or 4 days.