Peach and Blueberry Pie Recipe

Peach and Blueberry Pie Recipes

Ingredients :

225g plain flour

pinch of salt

10ml sugar

150g cold butter or margarine

1 egg yolk

50ml more iced water

30ml milk, to glaze


450g fresh peaches, peeled, stoned and sliced

275g fresh blueberries

150g caster sugar

30ml fresh lemon juice

40g plain flour

large pinch of grated nutmeg

25g butter or margarine, cut into tiny pieces

Method :

To make the pastry, sift the flour, salt and sugar into a bowl. Rub the butter or margarine into the dry ingredients as quickly as possible until the mixture resemble coarse beard crumbs. Mix the egg yolk with the iced water and sprinkle over the flour mixture. Combine with a fork until the dough holds together. If the dough is too crumbly, add a little more water, 15ml at a time. Gather the dough into a ball and flatten into a round. Place in a sealed polythene bag and chill for at least 20 minutes. Roll out two thirds of the pastry between two sheets of greaseproof paper to a thickness of about 3mm. Use to line a 23cm pie dish. Trim all around, leaving a 1cm overhang. Fold the overhang under to form the edge. Using a fork, press the edge to the rim of the pie dish or tin.

Gather the trimmings and remaining pastry into a ball, and roll out to a thickness of about 5mm. Using a pastry wheel or sharp knife, cut into long, 1cm wide strips. Chill both the pastry case and the strips of pastry for at least 20 minutes. Meanwhile, preheat the oven to 400F, Gas 6. Line the pastry case with greaseproof paper and fill with dried beans. Bake for 7-10 minutes, until the pastry is just set. Remove from the oven and carefully lift out the paper with the beans. Prick the base of the pastry case with a fork, then return to the oven and bake for a further 5 minutes. Leave to cool slightly before filling. Leave to oven on.

Place the peach slices and blueberries in a bowl and stir in the sugar, lemon juice, flour and nutmeg. Spoon the mixture into the pasty case. Dot the top with the pieces of butter or margarine. Weave a lattice top with the chilled pastry strips, pressing the ends to the edge of the baked pastry case. Brush the strips with the milk. Bake the pie for 15 minutes. Reduce the oven temperature to 350F, Gas 4 and continue baking for another 30 minutes, until the filling is tender and bubbling and the pastry lattice is golden. If the pastry becomes too brown, cover loosely with a piece of foil. Serve the pie warm or at room temperature. Don't over chill the pastry strips. If they becomes too firm, they may crack and bread as you weave them into a lattice.

Serves 4 - 6

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