Wow, the weather is getting cooler, and it was a little chilly today. Maybe the Summer is gone already. I hope that everyone stays healthy and happy. Anyway, a hobby I started after marriage is collecting cookbooks. It is always great to get a good cookbook with delicious recipes and beautiful pictures. How many times, do I actually use those cookbooks? oops… I was too busy cooking Korean food for my videos and blog. hehe (my excuse) My husband and I look through a new cookbook together, and we mark recipes that we want to try later. Since it has been a while since I made dessert for my husband, I picked a recipe that uses fresh peaches that I got from the farmers’ market. This peach and blueberry pie was a big success. We both agreed it is a good pie recipe to share with people who visit my blog, even though it is not Korean food. Try this pie someday, and make your lover happy as I did.
Yield: 8 Servings
Short Korean Lesson
- MilGaRu (밀가루) = Flour
- SeolTang (설탕) = Sugar
- 2 Cups All-purpose Flour
- Pinch of Salt
- 2 tsp Sugar
- 10 Tbsp Cold Butter
- 1 Egg Yolk
- ¼ Cup Ice Water
- 1 Egg White
- 1 Pound Fresh Peaches
- 2 Cups Fresh Blueberries
- ¾ Cup Sugar
- 2 Tbsp Fresh Lemon Juice
- ⅓ Cup All-purpose Flour
- Large Pinch of Grated Nutmeg
- 2 Tbsp Butter
To make the pastry, in a bowl, sift 2 cups of all-purpose flour, a pinch of salt, and 2 tsp of sugar.
Add 10 Tbsp of cold butter into the dried ingredients, and mix it quickly until it becomes like coarse bread crumbs.
Separate 1 egg yoke and white. Save the egg white for later. Mix the yoke into ¼ cup of ice water. Pour the egg mixture into the flour.
Stir the dough with a fork until it sticks together, and then add 2 more Tbsp of ice water into it. Gather the dough into a ball.
Wrap the dough with plastic wrap, and chill it for at least 20 minutes.
Preheat the oven to 400F. Pull ? of the dough from the lump and save it for later.
Roll ? of the dough to a thickness of about ? inch.
To cut the pastry into a nice round shape, place a 9 inch pie plate upside down, and cut around it with about 1½ inches of extra space.
Place the rolled dough in the pie plate. Fold the overhang under to form an edge. With a fork, press the edge to the rim of the pie dish.
Cover the pie crust with waxed paper. Bake 7-10 minute, or until the pastry is just cooked.
While the pie crust is baking, roll the other third of the dough to a thickness of about ? of an inch. With a pastry wheel or pizza cutter, cut it into long, ½ inch wide strips.
Remove the crust from the oven and carefully remove the waxed paper. Poke the bottom of the pie crust with a fork.
Bake the crust for 5 more minutes. Let it cool a little before filling.
For the filling, prepare 1 pound of fresh, peeled, and sliced peaches. Also prepare 2 cups of fresh blueberries. Add ¾ cup of sugar, 2 Tbsp of fresh lemon juice, ? cup of all-purpose flour, and a large pinch of grated nutmeg. Mix them gently.
Spoon the fruit mixture into the pie crust. Spread 2 Tbsp of butter on the top.
Weave the top with the strips of dough. Press the strips of dough around the rim of the pie with a fork.
Brush the strips with the egg whites.
Bake the pie for 15 minutes. Reduce the oven temperature to 350 F, and bake for another 30 minutes.
Since I used frozen blueberries instead of fresh ones, my pie got a little more runny than it was supposed to be. Otherwise, everything was great. It looks yummy!