"Semi" Homemade Blueberry Peach Pie

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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.

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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.

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Preheat the oven to 400 degrees Fahrenheit.

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Pour the washed and dried blueberries into a bowl. Peal and cut the peaches and add to the bowl.

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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.

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And 1/3 cup of brown sugar.

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Then add 2 teaspoons of lemon juice to enhance the flavor of the fruit.

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1/4 teaspoon of ground nutmeg,

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1/4 teaspoon of ground cloves,

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1/4 teaspoon ground cinnamon to add a nice flavor to the fruit and a little spice to counteract the sweetness.

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Then add four tablespoons of instant tapioca to make the filling nice and thick!

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mix it all together!

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Grease your pie plate (or in my case, Miranda's pie plate).

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unroll one of your pie crusts and line your pie plate.

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Usine a fork poke some holes into the bottom pie crust so it can breath and prevents the crust from bubbling up during baking.

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Place your fruit filling in the pie plate and dot with about two tablespoons of butter.

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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.

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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.

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Cool and store at room temp until ready to enjoy with some yummy vanilla ice cream!

1 comment:

gnslngr said...

I didn't get any! Damn this cold. I missed out on all the festivities.