7/15/2009

#9 Georgia Peach-Blueberry Pie

Posted by Chrisi


As a Georgia-native, I have been called a “Georgia Peach” on numerous occasions. This week I celebrated that old nickname and made a Georgia Peach pie… but not just any ol’ peach pie. For one, this pie was made in honor of my grandmother’s 79th birthday… and she is quite a peach herself. In her day, my grandmother could tell someone to go to hell in one breath (usually my grandfather) and then cook them up some flapjacks in the next.

When researching peach pie recipes, I found that quite a few paired peaches with blueberries. I thought, “Peaches and blueberries? “ But I’ve learned that Mother Nature knows best. Fruits that share the same season should also share a pie (strawberry-rhubarb, for example). So I combined Ft. Valley, GA peaches with blueberries from my grandmother’s backyard and made a Georgia Peach and Blueberry Pie.

But as I pondered this peach-blueberry combo, I began to worry about the aesthetics of the final product. I felt fairly confident that orange + purple = brown. The last thing I wanted to do was present my grandmother with a puke-brown pie. So the scientist in me devised a strategy. Instead of mixing the fruit, I layered it! The blueberries were on the bottom and the peaches on the top. I also used lime juice instead of lemon, even threw in some zest for good measure. (I just think that lime makes fruit pies more interesting).

So how did my grandmother like her pie? She ate half of it in one day… and at 79 you can do whatever you like!

Pie Filling:
  • 4 cups peeled, pitted and sliced Georgia peaches (approximately 6 peaches)
  • 2 cups of blueberries
  • 0.3 cups of oragnic raw cane sugar
  • 1 tablespoon of lime juice
  • 2 teaspoons of lime zest
  • 2 tablespoons of tapioca

    Crust: Double 9" pie crust made of 50:50 Spectrum Shortening-Plugra (butter)

    Directions:
    If I peeled the peaches with a knife, there would be little peach left for the pie. As a result, I blanch each peach in near-boiling water for 10 seconds and then peel off the skin.

    Place the peaches and blueberries in separate bowls. Combine the sugar, lime zest and tapioca in a separate small bowl. Add these dry ingredients to the peaches and blueberries in an approximate 2:1 ratio (with most in the peaches). Add the lime juice to the peaches. Stir the peaches. Stir the blueberries. Allow each to juice separately while you make the crust.

    Place the bottom pie crust in the pie pan. Spread the blueberry mixture evenly on the bottom of the pan, and then add the peach mixture on top of the blueberries. Place the top crust on the pie. Bake at 400⁰F for 50-60 minutes. If the crust begins to brown too much, protect with an aluminum foil collar. Allow to cool near room temperature before serving.
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