Guess what you’re starting to see in grocery stores now? Peaches! Guess what you’ll always find in the frozen food section? Peaches! Whether fresh or frozen, when you pair peaches with fresh or frozen blueberries, you have the beginnings of a truly delicious fruit pie. I’ve been making Peach-A-Berry Pie for years, so I was surprised to learn that for many people, it’s an unusual combination. But these two fruits go together like cookies ‘n cream! (By the way, I wondered where the saying “cookies ’n cream” came from, and it’s actually an ice cream or milkshake combination that apparently became the best selling flavor of ice cream in 1983.) Anyway, about this pie. It’s to die for, especially ala mode. When I started making this pie, I wanted both flavors to come through separately, so I cooked them in different pots and then layered the fruits in the pie shell. That way, with each bite you distinctly taste the peaches and the blueberries. For the pie crusts, I generally buy a package of 2 deep dish pie shells. I’ll sprinkle a little sugar over the first pie shell and blind bake it, which is cooking it half way (about 15 minutes or to a light golden crust) so that the shell stays crusty and firm, and not soggy from the fruit juice. The second unbaked crust goes right over the top of the fruit and then it goes into the oven until it too bakes up to a golden brown. So now you can head for the produce section or the frozen food area of your grocery store and bake up your own Peach-A-Berry Pie, with plenty of good old fashioned vanilla ice cream!
- 2 deep dish pie shells
- 6-8 cups sliced peaches (or 2 (16 oz) packages frozen peach slices)
- 1 quart fresh blueberries (or 2 packages frozen)
- 4 tablespoons butter, divided
- 1 cup sugar, plus 4 tablespoons
- Preheat oven to 350 degrees.
- Sprinkle one pie shell with 1 tablespoon sugar and bake until golden brown, about 12-15 minutes. Set aside to cool.
- In a saucepan, heat peaches, ½ cup sugar and 2 tablespoons of butter. (If peaches are too tart, add more sugar.) Cook over medium high heat until peaches are softened. In another saucepan, do the same with the blueberries. Consistency should remain fairly thick with both fruits.
- Pour fruits onto baked pie shells in layers, one fruit per layer. Reserve a few berries and peach slices for top of pie.
- Place remaining uncooked pie shell over top of fruit and seal the edges with your fingers. Place reserved fruit in the center for garnish. Sprinkle with 1 tablespoon sugar. Bake for about 25 minutes or until top is golden brown. Serve with good vanilla ice cream!