I'm so thankful that I have made a pie as a special thank-you for the kids and their parents ( A second pie is in the oven for SB and I to have while we watch the All-Star baseball game!). This is a peach-blueberry pie. It's warm right now and I have vanilla ice cream in the freezer. I'm taking pie and ice cream down the road and delivering dessert for this evening's family dinner. It's great to have such fine, caring, and fun neighbors - it's what a good neighborhood is all about. It's amazing what two little kittens can do for cementing neighborly relations. They are magnetic ...
2 c. flour
⅔ c. plus 2 tbsp. vegetable shortening or butter
1 tsp. salt
7 - 8 tbsp. iced cold water
5 large peaches, pitted and sliced into ¼-inch crescents
1½ c. wild blueberries, fresh or frozen
2 tbsp. fresh lemon juice
1 tsp. vanilla
2 tbsp. peach brandy
⅓ c. brown sugar
½ c. sugar
¼ c. flour
2 tbsp. cold butter
egg white, beaten - for glazing and sealing crust
Notes on Recipe: I use peaches that are slightly under-ripe, as they keep their form when baked. I don't peel the peaches, because I like the added fiber of the fruit and I love the pinky color that bakes out into the sauce. I like a 'juicy' pie so the flour/butter is minimal here and the pie juices are just thickened slightly. You can add more flour if you prefer.
Making the Pie:
1. Place the flour and salt in a bowl and cut the vegetable shortening into it until the mix resembles gritty sand and there are no pieces larger than a pea.
2. Add the ice water a tablespoonful at a time and fluff into the dough mix with a fork. When the dough leaves the sides of the bowl, add the last tablespoon or so carefully, so your dough isn't 'gloppy'.
3. Turn the ball of dough onto a large piece of plastic wrap, wrap up tightly and press the dough ball together. Refrigerate for at least a half hour.
4. Meanwhile, prepare the peaches and place them in a deep bowl with the lemon juice, tossing to cover.
5. Mix the sugars and flour in a small bowl and set aside.
6. Place the blueberries, vanilla, and peach brandy over the peaches.
7. Prepare a rolling surface by sprinkling generously with flour. Divide the chilled dough in half and roll the bottom crust out. Place it in the bottom of a deep-dish pie pan. Brush the surface all over and up the sides with the egg white and dot the bottom of the pie with the butter.
8. Pour the sugar/flour mixture over the peaches and blue berries and toss gently to coat all, being careful not to break up the berries. Scrape all the fruit and sugar slather into the pie pan and arrange in a pretty heap over the butter clumps.
9. Re-flour the rolling surface and roll out the top crust. Place over top the fruit and seal the crust edges, trim any excess to within an inch of the pan edge and then roll the top crust under the bottom crust edge. Crimp to seal.