Peachy Keen Pie

Summertime is here! Summer in Vancouver means hiking, laying out at the beach, and getting out onto the water. Baking takes a back seat as my apartment is far too hot to turn on my oven. Every once in a while though, the urge to bake takes over and I just have to create something delicious!

This week my inspiration came from the delicious fruit available in the Okanagan. I had the pleasure of heading up to Penticton last weekend to sample the delicious wines and fruit available in the region. We couldn't help but stock up on peaches, apricots, and plums.

Enter today's feature: Peach Blueberry Pie! Filled with local peaches and blueberries, this grain-free pie will knock your socks off. Serve this pie at your next summer barbecue paired with coconut whip or vanilla ice cream.

Ingredients

Pie Crust:

2 1/2 cups Bob's Red Mill Gluten-Free Pie Crust Mix

1 tsp salt

6 tbsp butter, frozen

3/4 cup vegetable shortening, chilled

1/2 cup + 2 tbsp ice water

1 egg, for

Filling:

6 peaches, peeled and sliced

1 cup blueberries

2/3 cup granulated sugar

3 tbsp arrowroot starch

1 tbsp lemon juice

1 tsp cinnamon

Directions

1. In a large bowl, mix together GF flour mix and salt.

2. Remove frozen butter from the freezer and either grate into GF flour mixture or cut into small pieces and add to mixture.

3. Cut vegetable shortening into 1 cm cubes and add to GF flour mixture.

4. Using a pastry cutter, mix fats into the flour mixture until it resembles a coarse meal.

5. Measure 1/2 cup + 2 tbsp water into a cup and add ice. Gradually add cold water into the GF flour one tablespoon at a time, mixing between additions. Stop adding water once the mixture is moistened and forms large clumps.

6. Transfer the pie dough onto a GF floured surface. Fold the dough onto itself until the dough forms a large ball. Divide the dough into 1/3 and 2/3. Form the two sections into discs. Wrap the dough in plastic wrap and refrigerate for at least 1 hour and up to 2 days.

7. Preheat oven to 400 degreed F.

8. On a GF floured surface, roll out the larger dough disc to fit your pie plate. Roll the dough around a rolling pin and gently unroll on top of a 9-inch pie plate. Trim away the edges. Refrigerate the pie shell while you work on the filling and top pastry.

9. Roll out the smaller dough disc and cut out shapes to top your pie using a cookie cutter of your choice.

10. In a large mixing bowl, mix together peaches, blueberries, sugar, arrowroot starch, lemon juice, and cinnamon until well combined.

11. Remove the pie shell from the refrigerator and scrape the pie filling into the shell. Top with pastry shapes.

12. In a small bowl, whisk egg. Use a pastry brush to brush the top of the pie with egg wash.

13. Bake the pie in the centre of the preheated oven for 20 minutes. Reduce the heat to 375 degrees F and bake for an additional 50 minutes until pasty is golden and the filling is bubbling. Cool the pie on a wire rack until cool. Serve warm or at room temperature.