I have not baked as much as I usually do lately because it’s so warm and humid. I have imstead been making treats like homemade caramel sauce to serve with ice cream or as a decadent dip. I made Eton Mess with meringues from our trip to Switzerland and local strawberries. But with this being peach and blueberry season, and me being someone who loves to bake, I cannot wait anymore to turn on my oven. Yesterday, I made up a Peach and Blueberry Pie so yummy, I had to share the “guide” with you, Dear Readers.
As all great pies should have, I made a homemade crust (see my Recipes page) and baked it until it became until slightly golden and crisp. I combined 2, 16 ounce local blueberries, 2 peeled and chunked, ripe peaches, a little less than 1/2 cup homemade peach preserves, white and brown sugar to taste, +1/2 teaspoon neutral salt and cinnamon and about 3 Tablespoons cornstarch in a large bowl. I let these ingredients get friendly while the crust baked and I made a crumb topping. (My topping does not use oatmeal because I don’t like oatmeal crumb toppings but you might so use what you like.) The filling got piled into the baked crust, the topping got toppled on top and the pie got baked (on a lined baking sheet) about an hour at 375°. I waited as long as I could before serving it and the rest is gastronomic history.
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Avid home cook and passionate instructor