Last weekend we took my brother and sister-in-law to the Walla Walla Farmer's Market and I got some lovely fruit. Peaches, blueberries and rhubarb...mmm...pie! When I got home, I pulled out a ready made crust, because I didn't have quite enough time or motivation to make my own, even though they're simple. I used a combination of recipes from Joy of Cooking to create what turned out to be a lovely, yummy pie.
Peach Blueberry Pie with Streussel Topping:
3 large peaches
1 pint blueberries
1 9 inch pie crust
3 T sugar
In order to easily peel the peaches, immerse them in boiling water for about 20-60 seconds and then transfer them to cold water (I used a bowl of water with ice cubes in it) so that it can cool and the skin will separate from the flesh easily. Using just my hands I was able to easily slough the skin off the peaches and slice them right into the pie shell.
Add the blueberries and sugar and toss to coat.
Streussel Topping (Streussel II p. 1011 in Joy of Cooking)
2/3 c. Flour
2/3 c. chopped walnuts
2/3 c. brown or white sugar (or mix of the two)
5 t. melted butter
1 t. cinnamon
1/4 t. salt
Mix together to form a course crumbly mixture and sprinkle over the top of the pie. (This is also the streussel I use for my coffee cake.) Form a ring of foil (or order these handy little devils from Pampered Chef, of which I have two coming in the mail) around the crust to prevent it from over-browning and bake at 425 for about 20 minutes. Reduce the oven temp to 350 and slide a cookie sheet under the pie plate, baking for an additional 20-25 minutes, or until the juices bubble from under the crust.
This was really delicious, and was especially good as my breakfast the next morning with a cup of coffee. I am my mother after all.
Now bring on the peaches and pickling cucumbers for canning!