Peach Blueberry Pie
Makes one 8 inch pie
3 cups fresh or frozen blueberries
3 cups fresh or frozen peaches, peeled and chopped
1 ¼ cup sugar
¼ cup lemon juice
¼ cup cornstarch mixed with 2 Tablespoons warm water
In a medium saucepan cook fruit with sugar and lemon juice over a medium heat until the fruit has released its liquid. Remove from the heat and drain the fruit pieces out of its juices. Set aside the fruit pieces. Put the juices back into the saucepan and back onto to the stove. Simmer the liquid until it reduces in half its volume and add the cornstarch slurry to thicken. Remove from heat and allow to cool. When ready to fill pies fold fruit pieces back into the thickened fruit juices.
3 cups all-purpose flour
1 tsp. salt
1/2 cup granulated sugar
1 Tablespoon vanilla extract
8 lg. egg yolks
1 Tablespoon white vinegar
1 cup unsalted butter, cut into chunks
Egg wash (one egg whisked with 1 Tablespoon water)
In a food processor, pulse the flour, sugar, vanilla sugar and salt until combined.
Add butter chucks, process until mixture resembles cornmeal. Pulse as you add yolks and vinegar until dough start to come together.
Turn the dough out onto a lightly floured work surface and blend dough by pushing it away with the heel of your hand and gathering it up with a pastry scraper into a ball.
Wrap dough in plastic wrap, flatten it into a disk and chill for at least 30 minutes or overnight.
Roll out dough and place in an 8 pie pan. Brush with egg wash and place in refrigerator to chill. Roll out scraps and using a cookie cutter cut into shapes.
Spoon mixture into pie crust and top the pie with dough shapes. Brush shapes with egg wash and bake at 350 for 25-35 minutes, until the dough crust and shapes are a golden brown. Cool before serving.