Double Crusted Peach and Blueberry Pie

3 1/2 cups all purpose flour

2 teaspoons salt

1 Tablespoon granulated sugar

2 cups unsalted butter, cut into cubes

6 ounces ice cold water with a dash of cider vinegar (this prevents the gluten from developing in the flour)

Pie Filling:

3 peaches, peeled, pitted and sliced thin

12 ounce bag frozen blueberries

3/4 cup sugar

1/4 cup flour

1 Tablespoon sugar

For pie dough:

Combine flour, salt and sugar in a large mixing bowl. Using a pastry cutter or a fork, cut in cubes of butter until small pieces form (about the size of a pea). Drizzle in cold water and continue to mix until dough just comes together. Wrap in plastic and refrigerate for 30 minutes. Roll out on a floured surface to form (2) 10” circles. Place one of the circles in the bottom of a pie dish, set the other one aside.

For Filling:

Adjust oven rack to position 2. Preheat oven to 375° on Convection Bake. In a large bowl, combine blueberries, sugar and flour. Pour into pie crust. Top blueberries with fresh peaches arranged in a single layer on the top. Add top crust. Seal the edges together, then cut a few slits into the top crust to vent. Sprinkle remaining Tablespoon of sugar on top of the pie. Place pie on a cookie sheet and place in oven. Set timer for 45-55 minutes. Bake until golden brown on the top.

After Baking:

Let pie cool before slicing. Slice into wedges.

Makes about 8 slices.

RECIPES

48

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Dacor Range Cooking manual Double Crusted Peach and Blueberry Pie, For pie dough
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Range Cooking specifications

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