Open pie with blueberries and peaches
10 servings
90 minutes
Open blueberry and peach pie is a true embodiment of summer freshness and American baking. This dessert combines the sweetness of ripe peaches with the rich flavor of blueberries, complemented by a hint of cinnamon spice and refreshing lemon tartness. The crispy crust gently envelops the juicy fruit filling, giving the pie a unique texture and aroma. The recipe's origins trace back to American bakery traditions where fruit pies symbolize home comfort and warmth. It is served as a festive dessert with vanilla ice cream or whipped cream but is also perfect for cozy family tea times. This pie not only delights the taste but also fills the home with the unique fragrance of a summer garden.
1
Mix 200 g of flour with 2 tablespoons of sugar and salt. Rub the resulting mixture with margarine. Chop this mixture with cold butter until crumbly. Add cold water one tablespoon at a time, mixing thoroughly each time. Shape the dough into a ball and refrigerate for 30 minutes.
- Wheat flour: 1.5 glass
- Sugar: 1 glass
- Salt: to taste
- Margarine: 2 tablespoons
- Butter: 6 tablespoons
- Water: 6 tablespoons
2
Preheat the oven to 200 degrees.
3
Combine peeled and pitted peaches with blueberries, 2/3 cup of sugar, remaining flour, lemon juice, and cinnamon. Mix until the berries are fully coated with the mixture.
- Peaches: 10 pieces
- Blueberry: 1.5 glass
- Sugar: 1 glass
- Wheat flour: 1.5 glass
- Lemon juice: 1 tablespoon
- Ground cinnamon: 0.3 teaspoon
4
Roll out the dough on a floured surface into a round and transfer it to a greased and floured baking tray. Place the fruit filling in the center and make a rim from the dough. Lightly brush the dough with egg white and sprinkle with sugar. Bake the pie for 50 minutes or until the filling in the center starts to bubble. If the dough browns too quickly, loosely cover the pie with foil.
- Wheat flour: 1.5 glass
- Egg white: 1 piece
- Sugar: 1 glass
