Peach, Nectarine and Wild Blueberry Pie

By Pamela Steel

This pie is a natural for chef and baker Tarrah Laidman-Lodboa. Born and raised in peach country around the Niagara peninsula, she completed her cook’s apprenticeship at Deerhurst Resort in Huntsville, where, she writes, “my love for wild blueberries blossomed. This recipe is a twist on an old favourite. It is my way of combining the best fruit of late summer for one last hurrah near Labour Day. I pick up the blueberries in Gravenhurst on the way back from Muskoka.”

Pastry

2 cups                        all-purpose flour

½ tsp                        salt

½ cup                      cold unsalted butter, cubed

½ cup                       shortening

1                                 egg

1 tbsp                        ice cold water

1 tbsp                        apple cider vinegar

Filling

2 cups                        peeled and sliced peaches

2 cups                        sliced nectarines

2/3 cup                     brown sugar

2 tbsp                        cornstarch

2 tbsp                        all-purpose flour

1 tbsp                        fresh lemon juice

¼ tsp                        salt

½ cup                      wild blueberries

1 tbsp                        unsalted butter

granulated sugar for sprinkling

To make pastry, place flour and salt in a medium bowl. Using a pastry blender or two knives, cut in butter and shortening until the size of peas. If there are larger pieces, it’s okay; it will make the dough flakier.

Add the egg, water and vinegar. Mix until dough comes together.

Divide into two flat discs and wrap with plastic wrap. Refrigerate until needed.

To make filling, in a large bowl, combine peaches, nectarines, sugar, cornstarch, flour, lemon juice and salt. Stir gently to combine. Add blueberries and stir gently again. Set aside.

Roll out one disc of dough into a 12-inch circle. The dough should be about ¼ inch thick for best results. Place dough in a 9-inch pie plate. Roll out the second dough disc to the same size and thickness. Place filling into the dough-lined pie plate and dot with butter. Brush the edges with water. Place second dough disc on top. Pinch to seal edges and flute to make it look pretty. Using a small knife, trim away overhang.

Brush the top lightly with water. Sprinkle with sugar. Slash top for venting and decorative purposes.

Bake on a baking tray in preheated 375ºF oven for 15 minutes. Reduce heat to 350ºF and continue to bake for 45 minutes or until golden brown.

Cool on a rack. Serve with creamsicle-flavoured ice cream.

A recipe from Pamela Steel’s Great Canadian Pies cookbook.

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