I've been wanting to make this pie for months now! A friend of mine from high school shared the recipe from King Arthur Flour. What struck me about this recipe is that it calls for red wine. YUM... Though while making this pie I had the most intense craving for a glass of the wine I was baking with.... :( oh well my hubby will get the rest of the bottle. I'm making a couple small changes to the recipe(my own crust recipe, and adding peaches.) Here's the problem with this recipe.... It has to set at room temp for FIVE HOURS! Its was in the oven teasing me for 1.5.... It came out of the oven at 7pm.... So not fair! So I popped it in the fridge to speed it along....
Leave it to me to not be patient!
So Here it is....
Deep Dish Blueberry Peach Pie
King Arthur Flour's Blueberry Pie With A Twist
Ingredients for double pie crust:
2 1/4 - 2 1/2 cups flour
1 cup of butter (chill in the freezer)
1 tsp of salt
1 tbs of sugar
1 tbs of sugar for dusting
1/2 - 1 cup of ice water
Place your butter in the freezer for about 15 minutes till its really cold, cut into small cubes.
In a large bowl add in flour salt and 1 tbs of your sugar, give it all a quick toss with a fork.
Add in butter pieces.
With a pastry blender, blend till the bits of butter are worked into the flour... should be pea sized.
Slowly add in the ice water. I do this 1 tbs at a time. Careful not to over work your dough you want pieces of butter to be visible through out (this is where you'll get your flakes from) When the butter melts during the cooking process it creates pockets between the flour layers.
After dough comes together, divide in half. Pat into disks and cover in plastic wrap. Refrigerate one hour or longer. (can be stored up to 2 or 3 days or frozen)
Ingredients for the filling:
4 cups fresh blueberries
4 cups fresh pealed peaches slices How To Peal A Peach
1/2 cup (4 ounces) fruity red wine; use blueberry wine, if you can find it
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla extract
1 cup (4 ounces) confectioners' sugar
1/4 cup (1 7/8 ounces) brown sugar
1/4 teaspoon salt
2 tablespoons (1 ounce) lemon juice
3 tablespoons (1 1/2 ounces) butter, melted
1/2 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
Directions for filling:
Take your blueberries and wine, simmer for 45 minutes in a 2 qt sauce pan. It's done when the juices/wine become syrupy.
Add to peaches.
Add in brown sugar, spices, salt, lemon, and confectioners sugar. Stir together
Add in butter stir.
Add Flour....... Stir.
Take your crust out of the fridge and set filling aside. I let my dough rest on a floured counter for about 5 minutes before rolling. With each roll I do a quarter turn on the dough... this ensures even rolling so you don't end up with a funky shape and different thicknesses.
Carefully place bottom dough layer in your pie plate ( I used a 10in deep dish.)
Spoon filling into crust.
Roll out your top crust. When its done carefully place on top of your pie trimming any access dough around the edges. I leave about 1/2 of an inch overlapping the pie plate.
Fold crusts over and lightly press all around. Then go ahead and crimp you crusts together.
Cut 4 slits in it to vent.
Brush with egg wash and sprinkle with a tbs of sugar.
Bake uncovered for 45 minutes.
Then cover pie crust edges with foil to prevent from burning.
Return to oven for 30-45 minutes. When its golden brown its done!
|This yummy bubbly juiciness had my husband turning his nose up... like it was a reject pie and not blog worthy. Its a pie! That's what yummy pies do!|
Let the pie rest at room temp for FIVE HOURS. (How on earth anyone can wait that long is beyond me!)