Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.
This week at the farm market we found peaches and Michigan blueberries, so our Sunday dessert was Blueberry-Peach Pie, a county fair Best of Show winner for me in 1988. The combination of these two fresh fruits is great and my daughters love this pie when I can manage to get both peaches and blueberries super-fresh. The frozen fruit just doesn’t work as well. From my 2007 post:
4 cups fresh peach slices (peeled)
2 Tblsp. butter
1 cup fresh blueberries
2 Tblsp. fresh lemon juice
1 cup sugar
2 Tblsp. quick tapioca
1 Tblsp. butter
Pastry for two-crust 9” pie (my favorite recipe is here: https://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/
1 Tblsp. milk
Preheat oven to 375 degrees F.
Saute peaches in 2 Tblsp. butter, add blueberries, lemon juice, sugar, tapioca and salt. Let stand while making crust. Place crust in 9-inch pie plate. Fill crust with fruit mixture, dot with 1 Tblsp. butter, put on top crust and flute edges. Brush top crust with milk and cut vents in top crust. Bake @ 375 degrees F for approximately 45 minutes. Cool on a wire rack.
Also served: Corn-on-the-Cob and Balsamic Chicken and Mac Salad, found in my 2015 post: https://lillianscupboard.wordpress.com/2015/11/04/balsamic-chicken-and-mac-salad/
The white balsamic vinegar makes a nice, subtle change in flavor in the salad.