NOTE: Kim first baked the Blueberry/Strawberry pie and then started all over again with peaches, so I could photograph the process, step by step. But the story really did begin here:

Okay, I’m sitting at the gallery working on the blog and greeting visitors when I get this email from Kim (see previous post A Very Mini Artist’s Colony in New Mexico): “Just removed what I think will be an excellent blueberry/strawberry pie from the oven. Won’t know until tried… but will restrain myself until you get home so you can get a photo.”

First of all, my friend has BAKED A PIE while I’m at work. Wow. And secondly, HE’S WAITING FOR ME TO COME HOME BEFORE HE CUTS INTO IT SO I CAN GET A PHOTO FOR THE BLOG. That’s definitely a double WOW there. Baking a pie on a stormy summer’s afternoon and restraining himself in support of the blog. I tell you what, I just don’t think it gets any better than that.

And if I arrive home to a piece missing I will have compassion… and you will understand, I know.

But remarkably, he held out and the pie was whole.

However, let’s start with his Peach Pie recipe since we have all the steps photographed, shall we?

Kim’s Peach Pie

Crust

1 ¾ cups, plus 2 T All Purpose flour

¾ tsp. salt

1 ½ sticks butter, frozen or very cold

¼ cup cold water

Put dry ingredients into food processor and pulse to mix.

Cut frozen butter into 1/4”—1/2” pieces and place in processor.

Process, adding cold water until crumbly mix just holds together.

Empty onto plastic wrap.





Press together firmly, making a ball.

Divide in half.

Press each half into about a 5” disk and wrap separately.

Refrigerate for at least an hour.

Filling

2 quarts peaches, unpeeled, slightly under ripe

1/4 cup All Purpose flour

1/3 cup sugar (depending on the sweetness of the fruit)

1 tsp. vanilla

pinch salt

Slice peaches into bowl.

Add flour, sugar, vanilla, and salt.

Toss until completely mixed.

Roll out 1 disk of the dough.

Wrap dough around the rolling pin and place in pie dish.

Trim edges.

Roll out the second crust and set aside.

Fill dish with fruit.

Place second crust over the fruit.

Moisten edges of bottom crust to form a seal.

Press edges with a fork.

Cut steam vents in top.



Put sheet pan with parchment under pie to catch overflow.

Bake at 400 for 45 minutes to 1 hour, until the edges are browned and the fruit is bubbling through vents.

Cooking notes: For slightly larger crust use 2 ½ cups All Purpose flour, 1/2 tsp. salt and

2 sticks frozen butter.

Blueberry/Strawberry Variation

Filling

1 ¾ quarts berries (half blueberries and half strawberries)

¼ cup All Purpose flour

1/3 cup sugar

1 tsp. lemon zest

Love to you all,

Jeane