Peach Blueberry Pie

Lake Life. I could get used to it. Fishing, boating, tubing, kayaking, swimming and skiing. 🚤 Summers on Lake Erie are special.  The water activities are amazing  but then there's the flying, the beach fires, the brewery visits, bike rides, trips to the ice cream store and my mom's gourmet meals too. 🍦Needless to say, we come come from the lake exhausted and with slightly bigger waistlines every year.  😅#worthit

Easily one of the best weeks of the year.  Not so much because of all the fun activities but because of the people that we get to share that week with.  I think I appreciated the time that we got to spend with them even more this year because we'd been in quarantine.  

Our sweet Valdosta kids brought a big bag of fresh Georgia peaches to the lake this year.🍑 There's nothing like a peach that's so fresh and sweet that it just explodes with juices that run down your arm with the very first bite.  I'm not normally a fan of messy food - but fresh from the orchard peaches are the exception.  😉

I bought some Georgia peaches at the farmers market when we got home from our trip and they were good but not nearly as freshly picked peaches we had at the lake.  (Everything tastes better at the lake.)  Even though I was a little disappointed in my fruit purchase, I didn't want them to go to waste so I decided to make some Peach Blueberry Pies. 🥧 Turns out, all my ho hum peaches needed was a flaky, buttery crust and a little bit of sugar.  😂

Peach Blueberry Pie
All-Butter Double-Crust Pie Dough
1/3 cup ice water
3 tablespoons sour cream
2 1/2 cups all purpose flour
1 teaspoon salt
14 tablespoons unsalted butter, cut into little cubes, chilled

Filling
4 peaches, peeled and sliced
1 cup blueberries
1/4 cup sugar
1 teaspoon grated lemon zest
a pinch of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
3 tablespoon all purpose flour
1 tablespoon cornstarch

​Egg Wash
1 egg yolk
1 tablespoon heavy cream

​To prepare crust, whisk ice water and sour cream together.

Process flour and salt in food processor until combined. Add butter pulse until butter is size of small lentils.

Add sour cream, 1/2 at a time.  Pulse until incorporated.

Divide dough into 2 pieces. Form each dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.

Roll 1 dough into a 12" circle and place in a pie plate.  Wrap in plastic wrap and refrigerate 30 minutes. 

Roll remaining dough into a 12" circle.  Place on silpat lined baking sheet. Refrigerate 30 minutes. 

Toss peaches and blueberries in a medium bowl.

Add remaining filling ingredients, toss together with a wooden spoon. Let sit at room temperature for 30 minutes.

Pour the pie filling into the prepared bottom pie shell.

Drape the top crust over the filling.  You don't have to go all fancy like this.  

Mix the egg wash ingredients, and brush the dough with the mixture.

Bake 25 minutes at 425. Reduce oven temperature to 375, and bake for another 25 minutes.

let it sit in room temperature for 30 minutes. Serve with vanilla ice cream.

In case you're wondering why there's more than one pie pictured here, it's because I made 2 peach blueberry pies.  One mini and one giant.  We added a scoop of vanilla ice cream to the mini pie and shared it while it was still warm. 😋 I wrapped and froze the bigger pie before I baked it.  I defrosted and baked it a few days later and it was a little juicier than the mini pie but I'm not convinced that that had anything to do with the fact that I froze it.  🥧

​Ciao!

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