Monday, July 8, 2013

Recipe // Top Crust Peach - Blueberry Cinnamon Vanilla Pie

I can't even believe that it is already July! We've both been working a ton but I finally have the day off to post the recipe for a top crust peach - blueberry cinnamon vanilla pie that I made a couple of weeks ago.  We ate about half of it and then decided I needed to take it out of the house and to work so we didn't subsist on pie for a week... 

Peaches and blueberries are such an amazing compliment to one another with a little bit of tart and sweet (also, in season during the summer).  The vanilla and cinnamon add that little extra bit of homemade coziness to the dessert.  

I'll admit, I kind of cheated with the pie crusts because trader joe's had an amazing deal on frozen rolled pie crusts that I couldn't pass up - so I worked that into the recipe as well... But if you want to make your own pie crust, by all means.  A hot tip I learned at school uses vodka in making pie crust because the alcohol evaporates during baking, creating a flakier crust (that thankfully doesn't taste anything like vodka).  

Here's a recipe for that pie crust just in case you're feeling EXTRA home-maker ... 

Vodka Pie Crust 

(from The Culinary Institute of America) 

(Makes 2 pie crusts) 

8 ounces                                  pastry flour, chilled
1.6 ounces                               AP flour, chilled
.2 ounces                                 salt 
.2 ounces                                 sugar
7.6 ounces                               butter, diced and chilled
2 ounces                                  ice cold water
.8 ounces                                 vodka, chilled 


Combine the chilled flours, salt and sugar in a chilled mixing bowl, using a chilled paddle. 

Add the diced and chilled butter, cutting the butter in until it is about the size of a lentil.  

Add the cold liquids to the flour and butter, mixing just enough to form a dough.  Use one ounce of dough for each inch of pie crust - whatever the recipe calls for... 

Roll out and line the pie pan and crimp the edges of the crust.  Allow to rest covered and refrigerated for at least 30 minutes. 

Line the pie crust with parchment or plastic wrap and fill with baking beans - make sure the beans fill the entire pie.  Bake in a convection oven at 350 until the crust begins to brown (about 10 minutes).  Remove the beans and parchment or plastic and finish baking at 325.  

This recipe is amazing for to use for quiche to get an awesome flakey crust..  

Top Crust Peach-Blueberry Cinnamon Vanilla Pie

(adapted from PARADE July 2007)

(One Pie - Serves 8)

2 each                                    frozen trader joe’s pie crusts, thawed at room temperature
3 pounds                                ripe peaches peeled and sliced into ½ inch thick slices.
1 each                                    lemon, juiced
1 cup                                      blueberries
1 tablespoon                          vanilla extract
1 teaspoon                             cinnamon
1/3 cup                                   brown sugar
¾ cup                                     sugar
¼ cup                                     AP flour
1 each                                    large egg white, lightly beaten
                                               cream + sugar for brushing + coating


Position a rack in the center of the oven and preheat the oven to 425.

For the crust

Butter a 9 inch pie plate.  Unroll one of the trader joe’s pie crusts and place it into the pie plate, work along the edges, crimping the dough with your fingers.  Once the dough is shaped to the plate, put it in the refrigerator to keep cool while you prepare the filling.

For the filling

Toss the peaches with the lemon juice to keep from discoloring.  Add the blueberries, vanilla, brown sugar, ½ cup of granulated sugar, cinnamon and flour and toss well.

Assemble + bake the pie

Lightly brush the bottom crust with egg white and spoon in the filling.  Dot the filling with butter if you desire. 

Take the other crust you have and use a round 2 inch pastry cutter (or, in our case – I just used the top to a jam jar) to cut out little circles of dough.  Place them on top of the filling decoratively in concentric circles and then brush with cream and sprinkle with sugar. 

Bake for 15 minutes on top of a baking sheet and then reduce the heat to 375 and bake until golden brown – about 50-60 minutes. 

Cool at room temperature and serve!

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