PEACH-BLUEBERRY GINGER PIE
Ingredients:
1 package premade pie dough (2 rounds), chilled
A small handful of flour (for rolling out the lattice top)
4 C peaches, peeled and sliced into ¼” wedges (about six medium peaches)
1¼ C blueberries
⅓ C + 2 tsp granulated sugar
¼ C cornstarch
1 T shredded fresh ginger
¼ tsp salt
1½ tsp lemon juice
1 T heavy cream
- Turn up the heat to 375 degrees.
- Coax one piecrust along the smooth bottom of a 9″ pie tin and pinch the dough along the top edge of the pan.
- Snuggle parchment paper into the bottom of the piecrust and fill the tin to the brim with dried rice or beans.
- Bake until a sensuous golden brown, approximately 20–30 minutes.
- Carefully remove from the oven and turn the heat down to a balmy 350 degrees.
- Tenderly mix blueberries, peaches, 1/3 C sugar, cornstarch, ginger, salt, and lemon in a generously sized bowl.
- Remove the beans and rice from the baked piecrust. Gently tumble the fruit ménage into the tin.
- Unroll the second piecrust, and with a pizza cutter or sharp knife, cut the dough into ten lattice strips, approximately ¾” to 1″ in width.
- Lay five lattice strips vertically across the top of the pie.
- Place the other five strips horizontally across the first.
- Snip any excess dough or press it into the piecrust. Brush the strips with the cream and drizzle with the last two tsp sugar.
- Bake approximately 60 to 90 minutes, until the filling is thick and bubbling.
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