Blueberry Peach Pie
8–10 servings
| prepPrepare pie crust recipe through step 5 | |||
| prepAdjust oven rack to lower third position | |||
| prepPreheat oven to 425°F / 218°C | |||
| prepPlace baking sheet on bottom oven rack | |||
| 950 g peeled chopped peaches, cut into 1-inch chunks | Combine peaches, blueberries, sugar, cornstarch, flour, cinnamon, allspice & lemon juice | Bake 425°F / 218°C, 20 min; reduce to 375°F / 190°C, shield edges, bake 45–50 min until filling bubbles throughout | Cool on rack at least 5 hours before slicing |
| 210 g fresh blueberries | |||
| 150 g granulated sugar | |||
| 23 g cornstarch | |||
| 25 g all-purpose flour | |||
| 3/4 teaspoon ground cinnamon | |||
| 1/8 teaspoon ground allspice | |||
| 15 ml fresh lemon juice | |||
| reserved juice from filling, reduced | Reduce reserved juice over low heat 1–2 min, cool 5 min, pour over filling | ||
| 14 g cold unsalted butter, cut into small cubes | Dot cold butter on top of filling | ||
| 1 large egg beaten with 15 ml milk (egg wash) | Brush egg wash on lattice crust, sprinkle coarse sugar (optional) | ||
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