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Saturday, September 10, 2011

Miss Peachberry Pie!

Fruit Pie (Peach & Blueberry) – Pies & Pastries, Pg. 196 – Lois J. Himmelman (Mrs. Thomas)

Here she is Boyzzzzzzzzz….Here she is Girlzzzzzz…..It’s PeachBerry Pieeeee!!!

Well, what better way to showcase two fabulous in-season Nova Scotia fruits, than with a DO fruit pie, mash-up style - peaches and blueberries in one sensational dessert.

The mash-up doesn’t end with the ingredients: Oh, no! It gets better…we used our favorite Julia Child’s no-fail easy as pie crust (find recipe here), and collaborated with Mr. Tyler Florence, Mizzzzz Martha Stewart, and tried to incorporate as much of the ambiguous “fruit pie” recipe from the DO as possible. Okay – the least you could have done is told us HOW MUCH FRUIT TO PUT IN IT!!!! We always feel guilty not doing the DO recipe straight up, verbatim, to help understand the essence of the historic Nova Scotia recipes, and then if we feel adventurous and time permitting, go a second round with a more current comparison and see what provides the grooviest outcome (in our humble opinion of course). But in this case, the recipe was very vague and we felt it not a blasphemy to the coveted book to go free-style on the inaugural testing.

Being a couple of fussy Gen X self proclaimed foodies, and trying very hard to jump on the natural, local, organic, sustainable bandwagon, the whole concept of translucent fish-egg cavier-like pearlescent balls, known to the rest of the world as tapioca, to use as a thickener…is well….icky. And, more scientifically, the tapioca seemed more appropriate for a straight up blueberry pie – by us inviting peaches to the party, we felt it justified to side with the professionals and go with corn starch as a thickener.

Tyler Florence’s recipe called for 2 lbs skinned and sliced peaches, and a pint of blueberries. Martha’s fruit pies called for 8 cups peaches or 5 cups blueberries…so for our mash up, we would like to introduce to the world, the one, the only, the Toast of Mayfair, second cousin, twice removed of Strawberry Shortcake, Miss PeachBerry Pie!

Peach & Blueberry Pie:

12 medium sized peaches and 2-ish cups Blueberries (enter tip….parboiled for 1 min or so and ice bath for easy pealin’)
½ lemon’s juice
½ cup sugar (tyler called for ¼ cup…our peaches were slightly under ripe so we added more)...
1 ½ tbsp corn starch
Tyler adds bit of butter – we forgot, so dollopped minis inside the lattice holes

Lattice work compliments of Mz. Martha, see instructions here.

Brush pastry with egg wash, place pie on cookie sheet, and back at 400 degrees for 50-60 minutes.

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