Peaches are one of my favorites, the problem with them is their fleeting life-span. With about 3-days of perfection before all the peaches seem to go downhill (fast) the only fruit sillier to take cruising would be berries.
We were finally back on the water again, sailing across choppy Lake Erie, the smallest of the great lakes, to visit some friends in Cleveland. They had invited us to dinner and I was thinking about making a peach pie for days. A dinner party was the perfect excuse.
When I went to check the produce safe and sound in its fruit hammock, I was shocked. In 2 days the peaches had gone from perfect to teetering dangerously close to unsalvageable. I cut the bad parts out and substituted blueberries for the missing peaches. Thank goodness I did. The pie came out gorgeously. Give it a try with frozen fruit or pick up some juicy peaches at your local farmers market during peach season!
Paddle Wheel Peach Blueberry Pie
- 1 recipe Painter Piecrust
- 4 peaches (sliced)
- 1 c blueberries
- ¾ c sugar
- ¼ c flour
- 1 T cinnamon
- 2 T butter
Preheat oven to 350◦ F
- Roll ½ piecrust recipe out being careful not to work dough too much
- Place in pie tin
- Mix peaches, sugar, cinnamon, and blueberries
- Fruit will give off liquid and get soupy
- Mix in ¼ c flour until liquid thickens.
- Pour into prepared piecrust bottom
- Place small pieces of butter over fruit filling
- Roll out second ½ of dough
- Drape over pie tin
- Pinch edges together
- Poke holes in crust with knife to let steam escape
- Cover edges with strips of tin foil (to keep from browning too much
- Bake 30 minutes
- Remove tin foil
- Bake additional 10 minutes
- Allow to cool