Critiques, Cravings and Conundrums From the Madison Food and Dining Scene
Jun 30, 2009
08:15 PM
Small Dishes

Father's Day & The First Day of Summer

Father's Day & The First Day of Summer

Pan Fried Vidalia Onion Dip with Black Pepper Potato Chips


Hickory-Smoked Beef Brisket with Grapefruit Chipotle Barbecue Sauce

Texas-style Potato Salad

Blue Cheese Cole Slaw

Jalapeño Corn Bread

Peach Blueberry Pie with Vanilla Ice Cream

Peach Blueberry Pie

Pastry for a double crust 9-inch pie

3 to 3 ½ pounds ripe peaches
2 tablespoons fresh lemon juice
1 cup blueberries
1 tablespoon vanilla extract
1/3 cup light-brown sugar
½ cup plus 2 tablespoons granulated sugar
3 tablespoons instant tapicoa
1 tablespoon all-purpose flour
1 large egg white, lightly beaten
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons heavy (whipping) cream

Line a 9-inch pie plate with pastry and chill for 1 hours.

Using a paring knife, cut an "X" in the bottom of each peach. Drop the peaches into a pot of boiling water for 1 minute. Remove to a bowl. When they are cool enough to handle, slip off the skins. Cut the peaches into ¾-inch slices and place in a large bowl. Toss with the lemon juice to prevent discoloring.

Add the blueberries, vanilla, brown sugar, ½ cup granulated sugar, tapioca and the flour; toss well.

Lightly brush the bottom crust all over with the egg white; spoon in the filling and dot with the butter.

Cut the top crust into strips ¾-inch wide and make a lattice cover over the filling. Trim the overhang to 1 inch. Moisten the edges of the crusts where they meet with a little water, then press them together lightly and turn them under. Crimp the edges decoratively. Chill for 1 hour.

Position a rack in the center of the oven and preheat the oven to 400 degrees.

Brush the lattice crust and the rim with the cream. Sprinkle the surface with the remaining 2 tablespoons of sugar.

Place the pie on a baking sheet and bake in the oven for 25 minutes. Reduce the heat to 350 degrees and bake until it is golden and the juices are bubbling, about 30 to 40 minutes. If the top is getting too brown, tent the pie with foil after about 30 minutes. Let the pie cool on a wire rack before serving.

Makes one 9-inch pie.


Posted by Madison Magazine at 2:08 PM
Labels: Father's Day, First day of summer, peach blueberry pie

About This Blog

Dan CurdI found my interest in writing by accident. My training and first job was as a graphic designer. Unemployed, the only employment I could find in advertising at that time was as a copywriter. Somehow, I convinced Richard Newman & Associates to hire me. Later I learned they were desperate. Madison has been my home off and on since 1957 (nonstop for the past 31 years). I write about food, which I love. – Dan Curd

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