Lattice-top peach and blueberry pie with rye crust
Pies
Peaches and blueberries are combined for a perfect balance of sweet and tart in this late summer pie. Its hearty rye crust comes from Kim Boyce's book Good to the Grain. If you've never peeled peaches for pie before, it's easy as can be. Simply cut a shallow “x” into the bottom of each peach, then blanch them for one minute in boiling water. Shock the peaches in an ice bath and gently pull the skins off.
Share:
0
27
0
Comments