Well, you know how about three hours ago I said I had no idea what I was going to make next? I figured it out; I was really bored and then I remembered that we had some frozen fruit in the freezer. I had wanted to make a rhubarb pie with rhubarb from our garden, but since last time I made one nobody ate it, I decided not to. Instead, I made a blueberry peach pie. I didn’t really have a recipe for the filling, just some basic guidelines, but it turned out well. For the crust I made a shortbread cookie type crust and then crumbled some on top of the pie. The amount of filling I had was to much for the pie pan, so I topped the leftovers with an oatmeal sugar crumble mixture. The color of the filling is like an amathyst and looks pretty speckled with the crumble. I think I am done baking for today, but you never know!
Frozen Blueberry Peach Pie
Based loosly off a recipe from The Joy of Cooking
2 cups frozen blueberries
2 1/2 cups frozen peaches
2/3-1 cup sugar
3 1/2 tablspoons cornstarch
In a large saucepan, heat the fruit with the sugar until it begins to lightly bubble. Add liquid if neccessary to prevent from burning. Add the cornstach and stir in until it dissolves. Leave on low heat sirring occasionaly while you make the crust.
Short Bread Crust
1 1/2 cups flour
1/3 cups sugar
Pinch of salt
8 tablespoons butter cut into 8 pieces and slightly softened
2 egg yolks
In a bowl, whisk together the flour sugar and salt. Cut in the butter until it resembles large crumbs. With the back of a spatula mix in 1 egg yolk until the crust holds together. Hold back 2 tablespoons of dough for the crumble. Pat into a 9 inch pie tin that has had the bottom greased and floured. Prick holes in the bottom of the crust and bake for18-20 minutes at 400F. Brush the second egg yolk on the bottom of the crust and bake for 3 minutes.
Add the filling and crumble the remaining crust on the top. Bake at 350F for 12-15 minutes longer or until the topping is cooked. Cool and enjoy!