Peach and Blueberry Pie

Oh my god, why have I never made this before?  Apparently, pie is hard to mess up, but easy to make.  Get it: easy as pie!

1 whole wheat pie crust (I used a pre-fab frozen kind, but feel free to make you’re own if you’re a baking rock star.)  
1 qt. (18 oz.) fresh blueberries, washed, drained, and dried
3 ripe peaches
1/4 c. brown sugar
1/4 c. white sugar
5 Tbs. flour (I used about 1/2 white flour and 1/2 whole wheat)
2 Tbs. butter
Spices: cinnamon, ginger, cardamom, etc.
Salt

Preheat the oven to 375.  Poke a few fork holes in the crust.  This may be superstition, or maybe it has an effect on the outcome, I’m really not sure.  I sprinkled a few bits of butter on the bottom of the crust, too, for good measure.

In a medium pot, bring a few cups of water to boil.  Cut an “X” in the bottom of each peach.  When the water is boiling, drop in the peaches and let them blanche for a few minutes.  Remove the peaches and set them aside to cool.  In a few minutes, when they’re cool enough to handle, remove the peach skins.  The peach flesh should look like the palette from a Georgia O’Keefe painting.  Chop the peaches up into small bite-sized chunks.

Meanwhile, in a large saucepan, gently heat the berries and add the peaches.  Add sugar and a dash of salt to this, and some liquor like port, if you’re up for it.  I threw in some cinnamon and a sprinkle of lemon juice and about 1 Tbs. of butter, chopped into tiny pieces.  Cook until syrupy.  Lower heat.  Add flour gradually and mix well: make sure there’s no lumps.  Remove from heat.  If the mixture still looks very thin even after it cools for a minute, you can add a bit more flour.

Pour the batter into the pie shell.  

Bake 30 minutes.  Cool before serving to allow the pie to fully set. Top with homemade whip cream.