Peach-Blueberry Pie

Name: Peach-Blueberry Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients: 1 recipe Traditional Pastry Piecrust dough for a 9-inch double-crust pie (page 5); 1/2 cup heavy cream (to glaze the top crust and crimped pie edges); 3/4 cup sugar; 2 tablespoons cornstarch; 2 tablespoons quick-cooking tapioca (see page 46); 1 1/2 teaspoons ground cinnamon; Pinch of salt; 3 cups peeled 1/2-inch ripe peach slices (approximately 4 large peaches); 1 cup fresh blueberries, washed, dried, and stemmed; 1 tablespoon salted butter

January 24, 2012

I look forward to peach season like some people look forward to Christmas. Just thinking about fresh, sliced peaches, seasoned perfectly and accompanied by a perfect crust, is enough to make my mouth water. The options for peach pie are virtually never ending. Not only is it equally tasty with a flaky traditional or sweet crumbly topping, but peaches also blend beautifully with other fruits, including blueberries, raspberries, dried cranberries, and strawberries. While we use blueberries here, try substituting a cup of your own favorite fruit (the fresher, the better). Be sure to also try this with Cinnamon Sugar Crumb Topping (page 12).

Recipe notes

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