Wednesday, July 31, 2013

Summer Means Pie

I was going to make a blueberry pie, but some of the younger members of this household have been eating the blueberries. So today's endeavor is blueberry peach pie, which isn't a bad substitution.  Also, all the peaches from the farm seemed to turn ripe overnight, so blueberry peach pie just fits the bill all around.

I used the same method for making my gluten free pie crust that I did here, with one change. I didn't have plain tapioca flour (either that, or it is hiding in the back of my freezer and I wasn't in the mood to shovel everything out of the way to look for it). I did, however, have some Jules brand flour mix, which is mostly modified tapioca. So I used that, and then just a teensy bit less xanthan gum because the Jules brand is already all xanthaned up.

MMMMMMM, peaches and blueberries. A marriage made in heaven.


 One change I made from my blueberry pie recipe, other than the peach substitution, was the addition of some fresh vanilla bean. Oh, how I love those tiny black granules of goodness!  I cut a 2 inch section from a bean that I had and split it down the middle. Then I used my knife to scrape out all that vanilla deliciousness, and I rubbed it with my fingers into the sugar for the pie so it would spread evenly.


 Don't let that scraped out vanilla pod go to waste. I have a special container for vanilla sugar, which is filled with leftover pods and sugar. That way, if I run out of vanilla beans and I would like some delicious vanilla flavor in my baked goods, I just use the vanilla sugar. My grandma used to do that, and each time I reach for the jar of vanilla sugar I think about her.

Easy-peasy roll out method -- roll out the dough onto parchment paper. Try to roll it out a couple inches larger than your pie plate.


Flip the parchment paper over onto the pie dish, then peel off the dough.


 Pretty up the edges! Okay, it's not Martha Stewart pretty, but it is somewhat ripply.


 Pour in all that delicious filling!  Can you see the extra dough on the side? I cut out heart shapes. Those go on top because this pie is made with LOVE, baby.


Ready to go into the oven.


Abra cadabra, ready to eat.  YUM!  The boys in the household all like to smother their pie with whipped cream, but I'm a purist. Just give me a big piece of pie, and make it hot.  That's the taste of summer.




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