So I must begin this post with a warning. I am not a baker! So what you see here is not pretty! But it tastes DAMN good! The other day we had some friends over for dinner and my friend Miranda make a yummy caramel banana coconut cream pie. It was so good! She left the leftovers for Eddie and I to enjoy along with her glass pie plate. Instead of just returning the cleaned and empty pie plate, I decided to bake her a pie. Blueberries and peaches are in season right now and I couldn't decide whether to make a blueberry pie or a peach pie so I decided to make a blueberry peach pie! Now, like I said at the beginning of this post, I am not a baker! I have never made a pie crust before. And to be honest I'm kind of scared of it. I will tackle it...eventually. But not today. So I cheated a little, and used a pre-made pie crust.
The ingredients: pre-made pie crust, brought to room temperature, blueberries, peaches, white and brown sugar, lemon juice, butter, cinnamon, nutmeg, ground cloves, and instant tapioca.
Preheat the oven to 400 degrees Fahrenheit.
Pour the washed and dried blueberries into a bowl. Peal and cut the peaches and add to the bowl.
My fruit was very ripe and sweet so I only used a little sugar, if your fruit is not as ripe, just add more sugar. I used 1/3 cup white sugar.
And 1/3 cup of brown sugar.
Then add 2 teaspoons of lemon juice to enhance the flavor of the fruit.
1/4 teaspoon of ground nutmeg,
1/4 teaspoon of ground cloves,
1/4 teaspoon ground cinnamon to add a nice flavor to the fruit and a little spice to counteract the sweetness.
Then add four tablespoons of instant tapioca to make the filling nice and thick!
mix it all together!
Grease your pie plate (or in my case, Miranda's pie plate).
unroll one of your pie crusts and line your pie plate.
Usine a fork poke some holes into the bottom pie crust so it can breath and prevents the crust from bubbling up during baking.
Place your fruit filling in the pie plate and dot with about two tablespoons of butter.
Then cover with the second pie crust and seal the edges (this is the part I sucked at as you can tell!) prick the top with a fork to vent and bake at 400 degrees Fahrenheit for about 20 to 25 minutes.
Reduce heat to 350 degrees Fahrenheit and bake for another 40 minutes until crust is golden brown and filling is nice and bubbly. And hopefully you did a better job at sealing your crusts so your filling doesn't bubble all over the place like mine did.
Cool and store at room temp until ready to enjoy with some yummy vanilla ice cream!