It's Pie Season (Blueberry-Peach Pie Recipe)

Several years ago when we were both still in college, Michael, his oldest brother, Josh, and I took a trip out to Arizona over Spring Break to visit his other brother, Brian, and his wife, Shannon. We left Indiana on a snowy March morning, and arrived in Arizona on a beautiful 80-something degree day.  The next day was just as gorgeous, so we all decided to walk across the street (so jealous!) to the grocery store to buy some fresh produce to make dinner.  The jealousy continued... there was fresh produce in early March!  Even the fruit looked and smelled amazing.  Fueled by the longing for Summer that was still months away from the Midwest, Josh asked Shannon if she would make one of her awesome fruit pies.  At the time her response perplexed me, "It's not pie season." 

Saguaro National Park in Tuscon, AZ

Still new to this pie-making business, I had no clue that pie had a season.  I knew football and baseball had a season, and obviously Christmas cookies had one, but pie?  I shrugged it off and hadn't given it much thought other than a funny memory from a great trip.  But as I was making this pie for our neighborhood block party, it hit me.  It's pie season.  Like my sister-in-law, I was raised in the Midwest where most fruit is only good a few months out of the year.  Sure, I associated fruit pie with Summer, but that's just because that's when Mom gave it to us.  Like pumpkin pie in November.  Finally, I understood what she meant.  Pie season isn't just about having good fruit available to make the pie, it's about the memories and tradition associated with eating it. (Think gingham tableclothes and lemon shake-ups.)  Add this to the list of things to teach Annalyn... everything has a season, including pie.

The first time I saw the Grand Canyon

This is one of Michael and my favorite Summer pie recipes.  From the Betty Crocker cookbook (p.130). 

Blueberry-Peach Pie.

Ingredients:
-pastry for two-crust pie (Yes, I bought mine.  Did I mention I have a 5 month old? Don't judge my semi-homemade methods!)
-3/4 c. sugar
-1/2 c. all-purpose flour
-1/2 tsp. ground cinnamon
-2 c. blueberries

-2 1/2 c. fresh peaches, sliced (about 3 medium)

Directions:
1.  Heat oven to 425 degrees.  Make pastry (or save lots of time and use the refrigerated roll-out kind.  I honestly don't have a great recipe for pie crust so I can't justify taking the time to make it from scratch all the time.  I recommend the Pillsbury roll-out crusts.)

2.  In a large bowl, mix the dry ingredients.  Place blueberries in pastry-lined pie plate; sprinkle with half the sugar mixture.



3.  Top with peaches; sprinkle with remaining sugar mixture.

packing the fruit tightly helps keep the pie from

 falling too much in the middle during baking



4.  Cover with top pastry, make fun design or cut a few slits in the top; flute edges.  Cover edges with foil or pie crust shield (which I highly recommend!).  Betty recommends removing the foil the last 15 min of baking, but when I use the pie crust shield, I usually leave it on the entire time.

I like to use a cookie cutter to make an open design in the middle.

made with love in Indiana

my favorite way to flute the edges, and it's super easy!

Pie crust shielded-up!



5.  Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust.

printable recipe

Happy pie season! 

Love, Mama