Summer fruit pies are one of my favorite things. When the fruit season is at its peak, freshly picked, ripe and juicy, fruits just about beg to be baked into a pie. With a dozen peaches and a basket of blueberries in the house, I couldn’t resist the temptation and I baked a pie, a whole 9″ pie just for the two of us!
Of course, I also used homemade pie dough. Before you start panicking, before you go on about how you just cannot roll out pie dough, let me tell you that you can, you absolutely can!!! First, make the dough ahead of time and chill it for at least an hour. Take it out of the fridge and let it soften until it is pliable but not sticky or squishy. Now do you see all of the flour on my table? That’s the secret, cool dough, lots of flour and short strokes with the rolling pin. Lift the dough and turn it as you go, spread out more flour on the table if it sticks, don’t worry you can brush it off before you put it into a greased dish. Make sure the circle of dough has an overhang of at least 2 inches to make the pleats like I have in the photo. Start by taking one small section and folding it in over the fruit but leave the center open. Section by section, fold the dough in towards the middle of the dish, creating the pleats until you get to the last section. Lift the first pleat up and carefully tuck the last one into place and lay the first one back down. Then brush it with some egg wash and sprinkle on some sugar before baking.
To get a deep, even color, just use one temperature in the oven. Many recipes tell you to start high and drop it down low but I think one temperature is better. It prevents that “OH I FORGOT TO TURN DOWN THE OVEN” disaster and also prevents uneven coloring. My pies only bake at 350F.
For this pie, I chose peaches and blueberries but you could easily switch out the blueberries for raspberries or blackberries and if you are lucky to have rhubarb on hand, it would be lovely too! Sweeten the pie according to taste but you will want at least half a cup of sugar, and if you use rhubarb, you will have to increase the sugar.
Peach-Blueberry Deep Dish Galette
1-1/4 pounds fresh peaches, 5-6 medium sized peaches
1 basket of blueberries
3/4 cup sugar
3 tablespoons cornstarch
1 vanilla bean, scraped-seeds only
1 teaspoon pumpkin pie spice
zest of 1 small lemon and 1 tablespoon lemon juice
pie dough for a two crust pie
1 egg whisked with 1 tablespoon water
Preheat the oven to 350. Place the sugar, cornstarch, vanilla seeds, lemon zest and spices into a bowl and rub them together. Peel and slice the peaches, you need a pound of them-the extra weight is for the skin and pits you remove. Add the peaches and blueberries to the sugar with the lemon juice and toss them to coat them. Place the rolled out pie dough into a greased 9″ pie plate. Scrape the mixture into the pie crust and fold as directed above. Place the pie plate on a sheet pan and bake until the juices are bubbling in the center and the crust is a deep caramel color, about 1 hour. Allow it to cool for a few hours before cutting so the fruit can set up a bit. We enjoyed it like this but a generous scoop of ice cream would also be nice!