Nothing says fall like homemade pie and nothing says Mike like fresh blueberries. Today is Mike’s birthday and despite him preferring I not do anything, every year I try to make a blueberry-inspired recipe for him.
I used to get up extra early to bake him fresh blueberry muffins. I just loved the idea of having him wake up to the smells of fresh coffee and homemade muffins. Those smells alone are enough to get anyone’s day started on the right foot. Over the years, however, this posed a re-occurring challenge for me. Mike naturally wakes up super early and is always out of bed before I am. I had to let go of this “early morning baking idea” and get creative in the evenings instead.
This year I decided to test a blueberry pie with the addition of fresh peaches, bright lemon zest and another favorite flavor of his, rosemary. Needless to say, the test pie disappeared. Wow, it’s good. The hints of rosemary are subtle, but add a really comforting element to the flavors. I can’t imagine making this pie without Rosemary now. It’s absolutely perfect for fall… and more importantly, perfect for Mike.
Happy Birthday, my love! May your birthday wish come true!
Blueberry Peach Pie with Rosemary
3 cups blueberries
2 cups peaches, peeled, pitted and sliced
1/3 cup sugar
5 tablespoons flour
1 tablespoon lemon zest
1/4 teaspoon Vanilla extract
Juice of 1/2 lemon
1/2 teaspoon salt
Two tablespoons freshly chopped Rosemary
A pinch of cinnamon
Two store bough pie crusts
1 egg, lightly beaten for egg wash
1. Preheat oven to 350 degrees Fahrenheit.
2. Roll out one of the pie crusts and place it gently in the bottom of a pie pan.
3. In a large bowl, mix the blueberries, peaches, vanilla, flour, sugar, salt, rosemary, lemon juice and lemon zest together until well combined.
4. Pour the blueberry peach mixture into the pie pan on top of the pie crust.
5. Create the top crust of your choice.
Note: I made a lattice crust.
6. Sprinkle top of crust with a little cinnamon.
7. Place pie pan on top of a baking sheet to catch any juices that bubble over and place on the middle rack of the oven.
8. Bake for 45-50 minutes until juices are bubbling and the crust is starting to turn golden.
9. Remove from oven and lightly brush the crust with the egg wash.
Note: Be sure the juices are bubbling before you brush the crust with the egg wash, because the egg wash will brown the crust quickly.
10. Bake for an additional 5-10 minutes, until the crust is golden brown.
11. Remove from oven and place on a wire rack to cool for about 15-20 minutes.
12. Slice and serve with an extra sprinkle of sugar on top.
All images ©Regan Baroni 2017.