In the spring and early summer I start to think about fruit pie! All the fresh fruit starts to appear at the farmers market, orchards, and pick your own. Peaches, blueberries, strawberries, blackberries, and more! My dear friend Jan (we were college roommates!) lives near orchards and vineyards in Virginia for access to some great fruit. Jan has agreed to share one of her favorite pie recipes.
You will need a bowl, 8 or 9 inch pie pan, rolling pin, knife, spoon, wax paper, piecrust shield, and measuring cups and spoons.
Start with the piecrust. Mix the flour, salt, oil, and milk together until nicely held together.
Divide the ball of dough roughly in half. If there is a larger half use it for the bottom crust. Between two pieces of wax paper, roll out the dough into a thin crust, 1/8 inch. Make two.
Preheat the oven to 375 degrees with the rack in the middle.
Peel, pit, and slice the peaches. Rinse and stem the blueberries. In a bowl, mix together peaches, blueberries, sugar, flour, and almond extract.
Place pie pan upside down on one piece of dough and turn over. Peel off the wax paper. Fill with fruit mixture.
Take the second piece of dough and hold edge of crust close to edge of pie plate and pull crust over with the wax paper. Remove paper. Pinch dough edges together. Vent pie by cutting slits in top. Brush top with a little milk and sprinkle with cinnamon and sugar if you like.
Cover outer edge of crust with pie shield or aluminum foil.
Bake at 375 for 25-30 minutes and then remove the foil. Return pie to oven and cook another 20-25 minutes.
Top with your favorite vanilla ice cream and enjoy! You can use other berries or fruit as you wish.
Recipe for fruit pie with double crust
Fruit pie with double crust is super easy and delicious. Try it with fresh peaches and blueberries or other fruit pairings. Perfect for spring, summer, and fall fresh fruit.
Ingredients
- 2 cups flour
- 1 tsp salt
- 1/2 cup vegetable oil
- 1/4 cup cold milk (start with less and add as needed)
- 6 peaches, peeled, pitted and sliced
- 1 cup blueberries, rinsed and stemmed
- Scant 1/2 cup sugar
- 1/4 cup flour (if peaches are juicy you might use 1/3 cup)
- 1/8 tsp almond extract (I really like the flavor this adds so sometimes I’ll use 1/4 tsp)
Instructions
- You will need a bowl, 8 or 9 inch pie pan, rolling pin, knife, spoon, wax paper, piecrust shield, and measuring cups and spoons.
- Start with the piecrust. Mix the flour, salt, oil, and milk together until nicely held together.
- Divide the ball of dough roughly in half. If there is a larger half use it for the bottom crust. Between two pieces of wax paper, roll out the dough into a thin crust, 1/8 inch. Make two.
- Preheat the oven to 375 degrees with the rack in the middle.
- Peel, pit, and slice the peaches. Rinse and stem the blueberries.
- In a bowl, mix together peaches, blueberries, sugar, flour, and almond extract.
- Place pie pan upside down on one piece of dough and turn over. Peel off the wax paper. Fill with fruit mixture.
- Take the second piece of dough and hold edge of crust close to edge of pie plate and pull crust over with the wax paper. Remove paper.
- Pinch dough edges together. Vent pie by cutting slits in top.
- Brush top with a little milk and sprinkle with cinnamon and sugar if you like.
- Cover outer edge of crust with pie shield or aluminum foil.
- Bake at 375 degrees for 25-30 minutes and then remove the foil. Return pie to oven and cook another 20-25 minutes.
Notes
You can use other berries or fruit as you wish. Top with your favorite vanilla ice cream and enjoy!
Nutrition facts for fruit pie with double crust
One whole pie is 3808 calories. Cut into 10 slices for about 381 calories each. 1 scoop vanilla ice cream will add about 137 calories.
Resource links
- http://chilesfamilyorchards.com/orchards/chiles-peach-orchard/
- http://chilesfamilyorchards.com/orchards/carter-mountain-orchard/
- Chiles Family orchards near Charlottesville, VA
- http://www.epicurious.com/archive/blogs/editor/2014/07/kitchen-hacks-how-to-peel-peaches-the-easy-way.html
- How to peel peaches from Epicurious
- http://www.thejoykitchen.com/ingredients-techniques/let-them-eat-pie-rolling-pastry-dough
- Rolling pastry dough from Joy of Cooking
“Hey, friends! I’m Jan Rivero and I am a UMC minister, mom, and grandmom. I live in Charlottesville, Virginia. I love working with young people, travel, entertaining friends, and cooking. I especially love Hawaii.”
Thanks for sharing your yummy pie with us, Jan!
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
Looks delicious! Thanks for sharing with us at #overthemoon link party I’ve pinned and shared. See you at next week’s link up.
Sue from Sizzling Towards 60 & Beyond
Hey Sue, Thanks so much! The peaches are starting to come in to our Farmers Market. Time to make pie!
I have never sprinkled cinnamon & sugar & milk over the bottom crust! What a great idea. And I love the blueberry/peach combination. YUM!
Hey Cathy, Thanks for reading. I hope you get a chance to try Jan’s pie as the peaches and blueberries are coming in!