I guess I just get curious sometimes, or I have a hard time deciding what kind of pie I want. In that case, I satisfy all my cravings and combine fruits.
For both aesthetic and taste reasons, I like to make Blueberry Peach Pies with the fruits kept separate. Here’s how:
9-inch unbaked pie crust, plus extra crust for a top crust or pie crust art
2-3 cups blueberries, washed and picked over
2-3 cups peaches, peeled and sliced
1 cup sugar
1/2 cup flour
Preheat oven to 425°F.
Wash and pick over the blueberries and place in a large bowl. Peel and slice the peaches and place in a separate bowl. Mix 1/2 cup sugar with 1/4 cup flour and add to blueberries, and stir. Mix remaining 1/2 cup sugar and 1/4 cup flour and add to peaches, stirring.
Let the fruit sit about 10 minutes so the juices release.
Place a small bowl (3-4 inches diameter) upside down in the center of the pie crust. Pour blueberries around the bowl, filling the outer part of the pie pan. Remove the bowl and place peaches in the middle, spreading evenly. Top with crust or pie crust art.
You can also reverse this and do blueberries in the middle and peaches around the outside—if I’m making two pies I do one of each, just for fun and variety. Some of the fruit will run together, but generally the sections stay separate.
This makes a very pretty and tasty pie that epitomizes summer’s best for me.
Bake at 425°F for 10 minutes. Lower heat to 325°F and bake an additional 30-40 minutes, until bubbling around the edges and the crust is lightly browned.