Ah, peaches! My very favorite fruit! What is your favorite summer fruit? One of the best facets of summertime is the abundance of fresh fruit! Take a bite of a perfect peach! What a taste treat! I cannot eat a peach without thinking of my dear Grandma Rose, baker/chef/gardener extraordinaire! Not only was she a master in the kitchen, but she took great pride in all things green and growing! Her half-dozen peach trees produced the biggest, sweetest peaches that I have ever had the pleasure of eating! That being said, her peach pies were to die for! Simple, yet unbelievably delicious, friends and family would come from near and far just to sit in her immaculate white kitchen, sip coffee and sample her wonderful bakery. This recipe is adapted from the tattered, well-worn pages of her cookbook; every recipe written in her neatly slanted cursive handwriting . A combination of peaches and blueberries baked in a home made pie crust will fill your kitchen with the wonderful aroma of fresh fruit pie and will have your family coming back for dessert seconds!
Grandma’s Fresh Blueberry Peach Pie
6 Large Fresh Peaches, peeled and sliced
1 1/2 Cups Fresh Blueberries
1/3 Cup Sugar
2 Tbsp. Flour
For the crust:
2 Cups Flour
1/3 Cup Butter
1/8 Cup Ice Water
Heat oven to 400 degrees.
Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside.
Prepare the pie crust:
Sift the flour into a large bowl. Add butter and mix with a fork or pastry blender until the mixture resembles small peas. Make a well in the center and add the ice water. Mix together being careful not to over work the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes.
Divide dough in half. On a lightly floured board, roll out one half into a 15″ circle. Carefully fold in half and place into a 9″ or 10″ pie plate. Press evenly onto bottom and sides of pie plate.
Evenly spoon the fruit mixture into the pie plate.
Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough.
In a small bowl, beat egg and brush over the top of the pie.
Bake at 400 degrees for 12 minutes. Lower temperature to 350 degrees and bake for 30 to 35 minutes.