For those who love to create, cook, and entertain!
Tuesday, June 15, 2010
Peach Blueberry Pot Pie
This recipe is in the July 2010 issue of Martha Stewart. Hers is made with peaches and since we grow blueberries, I added 1/2 Cup. Also, I made up my own crust recipe. Hers is a cornmeal crust. I happen to own the same dish so mine has the same look.
First make the dough cause it has to refrigerate for 30 minutes and up to overnight. Remove butter from the refrigerator. I like to mix flours but if you don't have anything but All-Purpose, that's ok. In processor, pulse together, 2 Tbl Sugar, 3 pinches of Kosher Salt, 1/2 Cup Pastry Flour, and 1 1/4 Cup All Purpose Flour. Add 6 Tbl UnSalted Butter cut into pieces and pulse until it is the size of peas. Put ice in bowl and add water. Drizzle 3 Tbl Ice Water, 1 Tbl at a time, and pulse after each addition. Once it begins to come together it is ready to form into a disk. Dump contents onto a sheet of plastic wrap and using the wrap, bring mixture together as you flatten to about 3/4" thick and form to a round disk. Rest dough in the refrigerator for at least 30 minutes.
Preheat oven to 375. Butter a shallow baking dish. Remove dough from the refigerator and roll out til it is large enough to cover the dish. Trim so it will still hang over the edges slightly. Cut holes in it using a kitchen tool or a knife. I used the round end of my pineapple corer. In a bowl, combine 6- 8 Sliced Ripe Peaches (I used 6 but could've had 7 or 8) , 1/2 Cup Blueberries if you have them, 3 Tbl + 1 1/2 tsp Corn Starch, 1 Tbl + 1 tsp Lemon Juice,2/3 Cup Brown Sugar, Pinch of Salt, 1 tsp Vanilla. Add the fruit mixture to dish and dot with 2 Tbl UnSalted Butter cut into pieces. Top with crust. Tuck in the edges. Slightly beat 1 Egg and brush onto crust. Add the dots you cut out and brush with egg. Dust with Sanding Sugar. Place in oven with a small sheet pan on the shelf below to catch juices that may drip. Bake for about 1 hour until crust is golden and fruit is bubbly.
Remove from oven and serve warm or room temperature with French Vanilla Ice Cream!