Peach-Blueberry Pie

Fresh peaches and blueberries scream summer on the veranda on a gently rocking swing. This warm weather classic features juicy, tree ripened peaches and bountiful blueberries accented with lemony citrus notes that's all wrapped up in a buttery crust. Yum!

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Makes one 9” pie

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Pie Crust
1 recipe All Butter Pie Dough (see below)

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Blueberry-Peach Filling

• 3/4 cup sugar
• 1/4 cup flour
• 1 1/2 teaspoons freshly ground cinnamon
• 1/8 teaspoon all spice
• Pinch of salt
• 3 cups peeled, 1/2-inch peach slices (approximately 4-5 large peaches)
• 2 cups fresh blueberries
  1 teaspoon gratedlemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
• 2 tablespoons salted butter

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To serve: vanilla ice cream

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1. Preheat the oven to425°F. Set oven rack on the lower third of the oven.
2. For the bottom piecrust, lightly flour the work surface (marble or stone is preferred) and unwrap one of the dough disks. With a rolling pin, roll the dough into an 11-inch circle.Place into a 9” pie plate that has been greased. Firmly press dough into the bottom and the sides so the circle drops over the rim. Then put the pie plate with dough back into the fridge.
3. For the lattice top, lightly flour the work surface then unwrap the remaining dough. Roll out into a 12-inch circle about 1/8-inch thickness. Cut into 1-inch-wide strips using a knife, pastry or pizza cutter. Place lattice strips on a parchment paper lined baking sheet and return to the refrigerator until pie filling is ready.
4. For the filling, mix the sugar, flour, cinnamon, all spice, salt and lemon zest together in a small mixing bowl. In a large mixing bowl, gently combine peach slices, blueberries and lemon juice together. Then sprinkle in the sugar mixture. Take care to coat the peaches and fruit evenly.
5. Remove pie plate and lattice strips from the refrigerator. Place the blueberry-peach filling in the pie shell evenly. Dot the filling with butter. Place lattice strips in an alternating basketweave pattern on top of the pie filling leaving approximately a 1-inch gap between strips. Crimp top and bottom edges of the pie dough together.
6. Place the assembled pie back in the refrigerator for 10 minutes. This will help to ensure a flaky result.
7. Line a rimmed baking sheet with aluminum foil. Remove assembled pie from refrigerator and place on the baking sheet.Bake in pre-heated oven until crust begins to brown, approximately 20 minutes.Reduce oven temperature to 350°F and bake for another 30-40 minutes until filling is bubbling. If the crust becomes too brown, cover with foil and continue baking.
8. Once pie is done, remove it from the oven and allow it to cool on a wire rack for 2-3 hours.
9. Peach-Blueberry Pie is ideally served at room temperature with vanilla ice cream. Enjoy!

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ALL BUTTER PIE CRUST
Makes one double pie crust

Ingredients

• 2 and 1/2 cups (313g) all-purpose flour, plus more if needed
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter, cut into small cubes and chilled
• 1/2 cup (120ml) ice water, plus more if needed

Instructions

1. Combine the flour, sugar and salt.
2. Cut in the cold butter until the mixture resembles coarse crumbs using a pastry cutter, two forks or a food processor set on low.
3. Add the ice water a tablespoon at a time until the dough comes together.
4. Roll into a ball and then divide into two halves. Flatten into discs and wrap in plastic wrap
5. Refrigerate for at least 4hours or overnight.

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