Trying to write out a pie recipe is not easy. A baker just bakes and wings it. Recipes tend to get thrown out after a bit of practice so here I go trying to make sense of what I do.
Ontario Peach & Wild Blueberry Pie
- 8 good size Ontario Peaches peels and pitted
- 1 ½ Cups of Wild blueberries
- 2 Tbsp Cornstarch
- 2 Tbsp White Sugar
1Combine the peaches and blueberries in a bowl and mix in the cornstarch and sugar. The sugar is just to cut the acidity. The cornstarch will thicken the fruit juice so your pie is not too runny.
2Pour the filling into your pie crust
- ¾ Cup Brown Sugar
- ¾ Cup Flour
- ½ Cup Butter – do not use margarine.
3Mix the ingredients together with a fork. You want to mix them all together but they need to stay in crumble form. If the ingredients are too wet from the butter, add more sugar and flour. The butter is to bind the flour and sugar. If the mixture is too dry, add more butter and mix until the flour and sugar stick and form a crumble mixture.
4Top your pie with crumble mixture. You need to make enough to cover all of the fruit. Don’t be afraid of the crumble!
You can use store bought crust but the crusts tend to be too small for me. I recommend a homemade pastry but I know this takes work. The role out sheets of pastry found in the Pillsbury section of your grocery store is a great substitute for homemade.
The fruit should be almost flush with the top of your pastry. Do not pile fruit above your pastry as your pie will bubble over and make a huge mess in your stove. The crumble top will go over the lip and pile in the center of the pie. This is just fine; again, don’t be afraid of the crumble!
Bake your pie at 425°F for 15 minutes on the middle rack. Turn the over down to 375°F and continue to cook for 30 minutes or until fruit begins to bubble to the surface. Cool and Enjoy! Note: Pie goes great with Kawartha Dairy Vanilla Ice Cream!