Sunday, August 9, 2009

Summer Peach and Berry Pie

For the piecrust:

2 1/2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
2 sticks of butter (cut into pieces)
1/4 cup ice water

Place flour, salt and sugar in a food processor and pulse 3 or 4 times. Add butter and pulse until the crumbs are the size of peas. Do not overpulse, it's better to underpulse than overdo. Add the water, a few drops at a time and puse until the dough almost comes together. Remove dough to the counter and knead once or twice. Wrap in plastic wrap and place in the refridgerator for at least an hour.
For the raspberry/blueberry mix:
1/2 cup raspberries (frozen or fresh)
1/2 cup blueberries (frozen or fresh)
1/4 cup sugar
1/4 cup water
Combine in a pan and heat until boiling. Cook, stirring all the while for five mi9nutes. Let cool.
For the peaches:
Peel and slice four cups of peaches and put in a bowl. Add two teaspoons lemon juice, two tablespoons cornstarch, a pinch of salt and 1/3 cup of sugar (or to taste.) Add raspberry/blueberry mixture and stir gently. Halve the pie dough, roll it out and place into a 9" pie plate. Pour peach mixture in and cover with the remaining halve of rolled out dough. Brush with cream or milk and springle sugar on if desired. Bake at 350 degrees F for 30 to 35 minutes. Let cool on a rack and serve warm or room temperature.

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