White Peach and Blueberry Pie

I’m sure I’ve made it pretty obvious, over the last 100 or so posts I’ve written, that I *kinda* like to bake.  And I do it- A LOT.  So, I get a lot of practice.  And because of that, I’ve gotten pretty good at it.  But there has always been this one little baking subcategory that I just haven’t been able to master…

I live in Pennsylvania Dutch country.  For anyone who is not familiar, the Pa Dutch are pie experts.  Mavens!  Magicians…  If you’ve never had the pleasure of sinking a fork into a ground cherry pie, freshly baked by someone’s bitty little nana in her prayer cap, then you really haven’t experienced what pie is meant to be.

I will never live up to the pie standard of someone’s bitty little nana in her prayer cap, but that won’t stop me from trying.

These are some beautiful white peaches we picked up at a roadside stand in New Jersey.

White peaches burst with that same juicy nectar that dribbles down to your elbows, but are a little milder and sweeter than the regular kind.  Less floral-y and more sugar-y.

Few things in New Jersey could be more delicious than white peaches and blueberries in August…

For the Crust:
(from bake at 350)

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/2 cup unsalted butter
approx. 1/3 cup ice water

Flour and salt in a big bowl.  In goes the butter and toss to coat.  Take it back out and set it aside.  Cut the shortening into the flour until crumbly.  Now flatten the butter with your hand until it’s about half an inch thick.  Break it into one inch pieces and add it back into the flour.

Dribble in ice water a tablespoon at a time, while stirring with a fork.  When it can be pressed and hold it’s shape, divide it in two, wrap, and refrigerate for 30 minutes.

Roll the rested dough out to a thickness of 1/4 inch.  Fold it into thirds, and then again into thirds.  Refrigerate for another 30 minutes.

While the dough is having nap #2, pit six or seven peaches and cut them into thick wedges.  Place in a large bowl with a pint of blueberries, 1/3 cup of sugar, 2 tablespoons cornstarch, 1 teaspoon of vanilla extract, 1/2 teaspoon of almond extract, and the juice of half a lemon.

Toss to coat.

Roll the dough out and place in the bottom of a shallow pie plate.  Pile in the fruit mixture.

Dot the filling with 2 tablespoons cold butter.  Roll the second piece of dough and cut into wide strips.  Lay them over the fruit in a woven lattice pattern.

Twist/roll the bottom crust up and over, pinching with the lattice and cutting away any excess as you go along.

Brush with egg wash (one egg beaten with a tablespoon of water), and sprinkle with sparkling sugar.

Bake for 90 minutes at 350 degrees, and cool completely before serving (so all the juices don’t run everywhere!).

A side note: baking a proper fruit pie is what I like to call a “labor of love.”  There needs to be some planning ahead.  I suggest you begin early in the day.  (You know that’s what the nana’s are doing!)  There are a lot of steps, but there’s plenty of down time in between.

Mr. Allie is a barbecuing fool and he smokes his ribs all day long.  I made this while he tended his barbecue.  It was that sort of a Sunday…

look at those flaky layers!

After gnawing away at Mr. Allie’s smoky ribs, we devoured thick slices of this fruit-laden, honey-sweet pie, and it was summery wonderfulness.  Wonderful summeriness.

But if there are any nana’s in prayer caps out there, I’d love to get some pointers…

Here is a 4×6″ printable recipe card for you to tuck away: White Peach and Blueberry Pie Recipe Card


144 thoughts on “White Peach and Blueberry Pie

  1. Ps – I’ve never made pie dough where I had to fold into thirds. What’s the purpose? To just establish more flaky layers? Reminds me making fresh puff pastry! 🙂

    • i thought the same thing, mo! puff pastry! i had never seen anything like it before but it made sense to me, and since i’ve never been 100% happy with my crust, i thought i’d give it a twirl… it did give me some nice flaky layers!


      • it is except for the crust which is from bake at 350, as noted. one of my favorite blogs!


    • thank you! the fruit is so delicious… the peaches are sugary sweet and then the blueberries give a little tartness. thanks for reading and commenting!

      • Defintely trying the pie dough. Just to clarify – I was thinking “bake at 350” was the temp for the pie, not a blog. LOL. See what happens when you’re tying to read with two little beasts running around? Ha! 🙂

    • yes, the crust was very flaky. i think the folding and rerolling helps with that. thanks for noticing! and thanks for reading and commenting… 🙂

    • this is a perfect use for them! they add such a nice sweet, soft flavor and then the blueberries give a great contrast and color! thanks for your comment!

    • oh no! get a new one quick while all the fruit is still in season! lol, i hope you enjoy the pie when you make it. be sure to let us know how it all turns out, ok? thanks for reading… 🙂

  2. The first thing I noticed was the flaky crust. Have yet to master that. My husband and I were looking at the photos saying “oh man. . .” Maybe I’ll work on improving my pie skills this fall. Thanks for the motivation!

    • i’ve always had trouble with the flaky crust too! i really think the folding technique is what got me there… the mental picture of you & your hubs looking at the pic brought a smile to my face. thanks for the great comment and i hope the recipe works out well for you! 🙂

  3. Pingback: White Peach and Blueberry Pie | sleepyjeanne

    • thank you so much! i am realling working hard at improving in the photog dept.- thanks for the encouragement! and we’re so happy to have you as a new follower! welcome!

  4. Wow that is a beautiful pie! And I’m sure that it is amazingly delicious as well. Definitely saving it into my list of recipes! Thanks for sharing!

    • thank you, it was really yummy! i hope you enjoy making it as well. be sure to let us know how the recipe works out for you! and thank you for clicking over and reading! and commenting, too!

  5. I will definitely try this, thanks for sharing! The crust so flaky, I want to gobble it all up hahah.. congratulations on being freshly pressed!

    • thank you! it has been such an exciting week with so many new friends and followers! the folding and rerolling technique really works well to get all those delicate layers. i hope it works as well for you!

    • and flavor too! the peaches are super sweet and soft and the blueberries give a little tart contrast. thank you for reading and commenting!

  6. OH MY GOSH! This looks AMAZING. I want to reach through the screen and grab a slice. Nice job and congrats on FP.

    • thank you so much! we are super excited to be freshly pressed! what a blessing to have so many new visitors to our site. thanks for the comment!

  7. Nice pictures of the steps in making the pie. It looks absolutely delicious. I am now hungry. I should not look at food posts this late at night :-). But the picture looked so good I had to take a look.

  8. I really don’t like baking (I’m just so much better at the eating part than the cooking part…) but WOW, I would love to make something gorgeous like this!

    • the eating part is fun, that is for sure! but i bet you could do this if you tried. it’s perfect for a lazy sunday when you have time to putter around in the kitchen. glad you enjoyed the post, and thanks for clicking over and commenting!

  9. Pingback: Shane… Boogie, Frank, Jen… Ian… « laughinglouise

  10. Mmmm, it looks delicious! I love all your pictures and how you lay it out so easily 🙂 Congrats on being Freshly Pressed x

    • thank you so much! it is so exciting and wonderful to have so many new friends to our site! glad you enjoyed the post, thanks for the comment!

  11. Very nice post. I just stumbled upon your blog and wished to mention that I have really loved surfing around your blog posts. In any case I’ll be subscribing in your feed and I hope you write again soon!

    • well, i do bake a lot, but i don’t do pies too often because i’m never totally happy with the crust. this was the first time i got the flaky right, and i’m sure it must be because of bake at 350’s method. thanks for the compliment!

    • thank you! i like the thick strips too, it makes it a little quicker/easier to put together. and it looks cool! thanks for the positive feedback… 🙂

  12. That is absolutely gorgeous!! I love using peaches and blueberries together….they’re good in everything from coffee cake to fried pie filling. Beautiful lattice work too, and I couldn’t agree more about the “bitty little nana in her prayer cap.” Well done.


  13. I’m living in Pennsylvania Dutch country. Pies are definitely an art form. I also have a bitty nana in a prayer cap (by marriage) but she’s a health food nut and has never been a great baker. My mother-in-law? Now that’s a different story. She’s a baker extraordinaire. The pie looks delicious! I love peaches and they are so good this year.

    • they are so good this year! that’s so funny maybe we are neighbors! i love to go to all the fall festivals around here, there are always so many delicious homemade pies to sample. maybe i’ve tasted one of your mother-in-law’s! thanks for the great comment, stephany…

  14. Well Done! You have been awarded a Grade 3 BlOgcean Award from us! Your one in a group of the first ever to get this award, so we would be grateful if you could spread the word about us! If you want to know more about us and your award go to: http://blogceanawards.wordpress.com/
    Keep posting on your great blog! And go on our Blog to nominate someone else’s blog too if you feel like it!

    • thanks! we are very excited to meet so many new friends… let me know how the recipe works out for you! thanks for commenting… 🙂

    • it is delicious, and the folding method gives great results. your welcome! thank you for reading and commenting! good luck!

    • ya, i finally had one turn out! i’m sure it was because of bake at 350’s folding method. thanks for the positive feedback… 🙂

  15. Beautiful blog! I am a professional baker and want to congratulate you on your labor of love. Most folks do not appreciate what goes into a splendid pie and gobble it up in seconds. This is one for the record books and what HEAVENLY photos! When you catch your breath, visit my blog/world. Congrats on being FP!

    • Thank you so much! It is all very exciting and we are so pleased to welcome so many new friends as a result. Thank you for the encouragement re: photography, as this is something I am continually striving to improve upon. Your blog is also gorgeous and it is obvious you know your way around a camera as well as a kitchen! I’ll be visiting your world again, for sure…

  16. What a delicious looking recipe that I absolutely must try! While I am no expert baker, with peach season upon us, I have no excuses. Thanks for including the 4×6, a nice little bonus 🙂

    • Thank you! I think you will have a lot of success with this recipe, even as a novice baker. I’ve never been great at pie crust, but this method gave me the best results I’ve ever had. Good luck!

    • Yes! I have been tinkering with my gluten- and dairy- free sugar cookie recipe all summer long! I think I am finally getting somewhere with it. Stay tuned and I will probably be posting it sometime soon. Thanks for reading and commenting!

    • i have no doubt regular peaches would be amazing! let me know if you make it and how it turns out! have fun and enjoy… thanks!

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