July 10: Lunchbreak - Millicent Souris

Millicent Souris

To purchase a copy of the book:

How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between 

Peach Blueberry Pie
Peach blueberry pie should be as classic as strawberry rhubarb pie, it is a beautiful combination both visually and flavor-wise.

Double Crust

For the filling:
1 lb peaches
1 lb blueberries
3/4 cup white sugar
zest and juice of one lemon
1 teaspoon kosher salt
2 Tablespoons thickener
1/8 teaspoon fresh nutmeg, about 15 gratings across the microplane

Directions:
Preheat oven to 425 degrees. Roll out your chilled bottom crust to an 1/8 inch thick. It should be about 15 inches in diameter. Place in your pie pan per the instructions in the Rolling out chapter. Trim the edges so there is no more than ¼ inch overhang. Lift and crimp the overhand along the rim of the pie pan. Chill bottom crust in the refrigerator or freezer. ort through your blueberries for any stems or duds. Peel your peaches, cut in half along the pit and twist and separate. Cut into ¼” wedges and put in a bowl with the blueberries, sugar, salt, lemon zest and juice, thickener and nutmeg. Pull out your top crust and roll out for a lattice top. You should achieve the same thickness as the bottom crust. Cut the crust into lattice strips as instructed in the Lattice instructions. t your chilled bottom crust. Put the contents of the bowl in the pie plate and construct the lattice. Whip up your egg or get your cream in a bowl. Gently wash the top of the crust with a pastry brush. It’s okay if it gets on the fruit. This wash does not affect the flavor of the filling, it just adds a great crunch and depth to the top crust. Sprinkle evenly with the raw sugar. Create your aluminum foil barrier and place atop the pie. You want it to shield the crust from the heat, but you do not want to press the foil down upon the crust because it will stick to it and come up with the foil when you remove it. Bake the pie at 425 degrees for 30 minutes. Then carefully remove the foil, rotate the pie 180 degrees and lower your over to 350 degrees for the following 30 minutes. The pie is done when you can see that the bottom crust is golden, about an hour total. Pull pie and let it cool for at least four hours.