Magnolias Blueberry/Peach Pie

Magnolias Blueberry/Peach Pie

PREP TIME:
1 hour

DIFFICULTY:
intermediate

COOK TIME:
50-60 minutes

SERVINGS:
8 servings

One thing Scarborough Fare is never afraid of is flavor, and this Magnolias blueberry/peach pie is no exception! Serve it chilled or still warm, either way, everyone will be asking for more with this savory, mouthwatering dessert.

WHAT YOU’LL NEED:

Pie Crust

  • 2 2/3 cups flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 4 ounces chilled unsalted butter, cut into pieces
  • 4 ounces chilled vegetable shortening, cut into pieces
  • Approximately 1/4-1/2 cup cold water, or as needed

Filling

  • 2 pints fresh blueberries
  • 1 pound fresh, ripe, but firm peaches, blanched, peeled, and sliced 1/2 inch thick (approximately 2 cups)
  • 1/4 cup sugar, or to taste
  • 6 tablespoons flour
  • zest of 1 orange, grated
  • juice of 1 orange
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Egg Glaze

  • 1 egg yolk
  • 1 teaspoon water

DIRECTIONS:

  1. Place the flour, salt, and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
  2. Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
  3. Working quickly, gradually add cold water while tossing and stirring the dough with a fork until is just begins to come together. Divide the dough into two even portions, flatten into rounds, wrap in plastic, and chill for several hours or overnight.
  4. Preheat oven to 400 degrees.
  5. Combine the egg yolk and water to make a glaze for the top crust. Reserve.
  6. Combine all of the filling ingredients and toss gently to mix well.
  7. Working quickly, roll out the bottom crust approximately 1/4 inch thick and fit into a 9-inch glass pie pan.
  8. Place the fruit into the crust, mounding slightly in the center.
  9. Roll out the top crust.
  10. Trim excess overhang from the bottom crust and brush the remaining edges lightly with water. Cover the filling with the top crust. Fold the edges of the top crust under the pie, pressing well to seal. Scallop the edges of the crust. Brush the crust with the egg wash glaze. Cut steam vents in the top crust.
  11. Place the pie on a baking sheet or piece of foil to catch possible juice spills.
  12. Bake at 400 for approximately 30 minutes. Reduce the oven setting to 375 and bake for an additional 20 to 30 minutes, until the juices are bubbling and the crust is golden brown.

Article Provided By: Justin Wilkes
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