Her recipe is for an apple pie, peach pie, berry pie or combination. (you will need about 7-8 cups of fresh fruit) Today I tried out her recipe and made a Peach Blueberry Pie - which was very good! And the crust was the best I've ever made.
Peach Blueberry Pie
Source: Joyce Maynard
6 cups peaches (peeled and sliced)
2 cups blueberries
Sprinkle fruit with a little cinnamon and 1/2 - 3/4 cup sugar.
(if using berries, add 1 tbsp. Minute Tapioca)
Crust - Mix in large bowl
3 cups flour
1 tsp salt
1/4 - 1/2 cup Crisco
1 1/2 sticks butter (cold) cut into pieces
Mix dry ingredients. Cut butter & Crisco into flour using pastry blender. When combined, make a well in center of the bowl and splash in 7-8 tbsp. of ice water. Mix with hands. Take about half and make a ball. Put on wax paper and roll out. Put this in your pie pan. You will need to add some Minute Tapioca in the bottom, she says to put enough that it looks like salt on an icy road. If you don't put enough your pie will be runny which can make the bottom crust too soggy. Add the fruit. Put 3-4 tbsp. of butter, cut into chunks on top of the fruit. Roll out the top crust (you may need to sprinkle a little more water into the flour) and put on top of the pie. Crimp the edges of the crust. Give the crust a bath with egg and milk. Sprinkle with sugar. Pierce the top crust in 5-6 places with a fork to allow t he steam to escape.
Cook in a preheated oven for about 40 minutes and it must be served with ice cream!
**Don't handle the dough too much or you will end up with tough crust.
**Where the dough doesn't hold together, use the heel of your hand to gently press it together.
**You can also freeze the pie - then take out of the oven and cook, but add an additional 10 minutes to the baking time.
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