It's time to take advantage of in-season produce. Tomatoes, cucumbers and vinegar, corn on the grill, melons...and blueberries. And peaches.
So this is a recipe my mom used to make, straight out of a cookbook called American Cooking. This pie is gorgeous, no doubt because the blues in the blueberries bring out the zing of the orange. But you know all about
, right? ;) I love this pie. Like all good pies, it's simple. A couple tips: don't skimp on peaches. If you think you can squeeze in a little more fruit, do it. Especially if you're picking blueberries out of your own garden. There's
room for a few more berries!
Blueberry-Peach Pie Supreme
Preheat oven to 425 degrees F.
1 pint blueberries
4 medium peaches, sliced (I chop mine into various-sized chunks)
2 1/2 Tbsp. tapioca (thickener to soak up fruit juice)
1 cup of sugar
1/2 tsp. almond extract
cinnamon to taste
Combine fruits in a large mixing bowl. Mix tapioca and sugar together and add to fruit. (You can substitute stevia or some other no-calories sweetener for about 1/4 cup without impacting the jelling of the juice.) Add almond extract and cinnamon--stir, mixing well. ***LET STAND FOR 15 MINUTES.***
While you are waiting for that 15 minutes, you can unwrap some refrigerator pie crust and slap it into a pie pan. Then scoop all of that deliciousness out of the mixing bowl and into your pie crust. Add the top crust, crimp the edges together, and slice out a few pieces to let the steam escape. Lightly moisten the top crust with a bit of water and then sprinkle a smidge of sugar and cinnamon on top of the crust for texture. Slap that puppy in the oven for 15 minutes.
Nope. It's not done, yet. After the timer goes off, reduce the heat to 375 degrees F and bake for 20 minutes longer. Behave, now. Let it cool, first....