This Week’s Breakfast. Blueberry Peach Pie.
With today’s morning sky in downtown Toronto looking foggy and October-y: It’s a pie kind of day! Then again, it’s always a pie kind of day in my kitchen. It’s that perfect time of year when I start making the hour-long trek to work on foot each day, rather than take the subway.
Project #1 after finishing weekend of cooking and baking: Fix leak in rain boots.
My breakfast for the week is even better than last week’s! Last week I cut back on the butter for the pie dough because I was too lazy to go to the grocery store to purchase more. This week… no such issues. Twice the amount of butter sure does make for a flaky, delicious, pie crust.
Using the pie crust recipe listed here, change the amount of butter from 3/4 cup to a full cup, and proceed as instructed.
For the filling I’ve done the exact same thing as last week: toss the fruits with sugar and all purpose flour, just enough to coat all items lightly. I placed the peach wedges along the bottom of the pie pan and blueberries on the top, hoping that the blueberry juices would leak through the bottom crust less. It seems to have worked.
When I cut into the pie on the first day at room temperature- it puddled all over the place. After one night in the fridge the fruits are set-up enough for me to get proper wedged pie slices!
“We must have a pie. Stress cannot exist in the presence of a pie.”
― David Mamet.
Ingredients used here: (One 9-10 inch pie)
2 large peaches
2 pints blueberries
zest of 1/2 a lemon
sugar and all purpose flour for coating fruits
1 egg with a splash of water for the crust egg wash.
The perfect slice.