Blueberry Peach Pie With a Pat-In the Pan Crust |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A beautiful fresh tasting blueberry peach pie and a simple pastry recipe! Pipe little whipped cream rosettes around the edge of the pie for a nice presentation. Source: Marie Nightingale, Saltscapes Magazine Ingredients:
1 1/3 cups flour |
1/2 teaspoon salt |
1/3 cup canola oil |
2 tablespoons cold water |
1 cup sugar |
3 tablespoons cornstarch |
1 cup water |
1/4 cup lemon gelatin, jell-o |
4 cups sliced fresh peaches |
3/4 cup fresh blueberries |
whipped cream |
Directions:
1. To make crust: With a fork, mix flour, salt and oil until all the flour is moistened.
2. Sprinkle with water, a tablespoon at a time, and toss until all water is absorbed.
3. Gather mixture into a ball.
4. Press into a 9 pie plate, covering bottom and sides; make a neat edge around the pastry.
5. Prick bottom and sides thoroughly with a fork.
6. Bake at 450° for 10-12 minutes until lightly browned. Set aside to cool before filling with fruit mixture.
7. Filling: In a medium saucepan, combine sugar, cornstarch and water.
8. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
9. Remove from heat, add gelatin; stir until dissolved. Set aside to cool.
10. In a large bowl, combine peaches and blueberries.
11. Add cooled gelatin mixture; toss gently to coat the fruit.
12. Spoon into a baked 9 pastry shell.
13. Place in refrigerator to chill for 1 hour or until set.
14. Serve with a spoonful of sweetened whipped cream.
15. Chill time is not included in prep time.
16. The chef recommends using well-drained canned peaches and frozen blueberries if you do not have fresh available. I have used canned peaches and reduced the amount of sugar to 1/2 cup, it was perfect.
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