Fresh Peach Blueberry Pie
Prep Time: 2 hours | Cook Time: 30 minutes | Total Time: 2 hours |
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons fresh thyme leaves
- 3/4 teaspoon salt
- 1 cup (16 tablespoons) unsalted butter, cubed and chilled
- About 1 cup buttermilk
For the Filling
- 3 Oregold Peaches, peeled, pitted and sliced into wedges
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1 egg
- 2 teaspoons water
- 2-3 tablespoons turbinado sugar
For the Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- Seeds from 1 scraped vanilla bean
To Prepare the Crust
- To make the pie crust, combine the flour, granulated sugar, salt and
thyme in a large bowl. Add the cubed butter and toss to coat the
butter in the dry ingredients.
- Then, using your hands, work the butter into the dry ingredients by
squeezing it between your fingers. Try to work quickly so the butter
doesn't get too warm.
- Once the butter pieces are about kidney bean-sized, make a well in
the center of the flour mixture.
- Add about 1/2 cup of the buttermilk and use a fork to incorporate
the flour mixture into the buttermilk. Add more buttermilk as
necessary, 1/4 cup at a time, to make sure all the flour is
moistened. The dough will be a bit shaggy at this point, but
shouldn't look dry.
- Dump the dough out onto a floured work surface and using your hands,
knead and shape the dough together into a ball. Divide the dough
ball in half and shape each half into a disk. Then wrap the disks
with plastic wrap and chill them in your refrigerator for at least
1 hour or up to 24 hours.
- Line two baking sheets with parchment paper and set them aside.
- Remove the dough disks from your refrigerator and unwrap them.
Working with one dough disk at a time, roll it out onto a
well-floured work surface until it's about 1/8-inch thick. As you're
rolling the dough, occasionally rotate it a quarter of a turn to
ensure it's not sticking to your work surface.
- Once the dough is rolled out, use a 6-inch round cutter to cut out
circles. Place the dough circles on one of your parchment paper
lined baking sheets (it's okay to stack them). Re-shape and re-roll
the scraps, continuing to cut out as many circles as possible.
- Repeat the same process with the second dough disk. You should get
approximately 8 dough circles.
- Place the baking sheet with the dough circles in your refrigerator to chill for 15 minutes.
To Prepare the Pies
- Meanwhile, add the sliced peaches, blueberries and lemon juice to a
medium bowl. In a separate bowl, combine the sugar, cornstarch,
cinnamon, ginger and salt. Then sprinkle this over the fruit,
tossing gently until all the fruit is well coated. Set aside.
- In a small bowl, beat the egg with the water.
- Remove the dough circles from your refrigerator and spread them out
onto your two baking sheets. Place a couple tablespoons of the
fruit filling slightly off-center in each of the dough circles.
- Brush the outer edges with some of the egg wash and then fold the
dough circles over to create a half-moon shape, lightly pressing
the edges together with your fingers. Then use the tines of a fork
to press more firmly and seal the edges. Transfer the baking sheets
to your refrigerator to chill the pies for 10-15 minutes.
- Pre-heat your oven to 425 degrees Fahrenheit.
- Remove the baking sheets from your refrigerator. Use the tines of a
fork to poke a couple vents in the top of each pie. Then brush the
tops of each peach blueberry pie with some of the remaining egg
wash and sprinkle with the turbinado sugar.
- Transfer the baking sheets to your pre-heated oven and bake for
25-30 minutes, or until golden brown. Remove from the oven and
allow the pies to cool slightly.
- While the pies cool, combine all the ingredients for the glaze in a
small bowl. Drizzle the glaze over each peach blueberry pie before
serving. If desired, top with a few small thyme flowers (if you
have them) or additional thyme leaves. Enjoy!
Note: Pies are best when enjoyed on the day they are baked, but they can be stored in an airtight container in your refrigerator for up to 2 days and reheated before serving.
Makes: 8 hand pies.
Serves: 8 servings