I shouldn’t be left alone in a house with a whole pie.
I also shouldn’t be left alone with…probably your children. They will be safe and sound when you return but I will allow them to eat cookie dough until they puke, sugar until they reach highs where levitation may be possible, and we will purposefully find sprinklers and mud puddles for which to run through – returning them to you wet, nauseas, and cranky.
I shouldn’t be left alone with a shaggy haired animal and an electric razor. Around number 6 or 7 on my bucket list is to shave an animal. Cat, sheep, or otherwise. I think it would be rather satisfying to cut hair off in long wide strips. Bertha should be very nervous.
I shouldn’t be left alone with a jar of peanut butter. Or saltines. Or diet coke. Or blueberries.
I shouldn’t be left alone with your french fries. You should take them with you to the bathroom or the bar or wherever it is that you are going when you leave the table. Otherwise, you will return to fewer french fries. If any at all. I should order my own but I just assume I will eat yours.
I shouldn’t be left alone with a piece of paper and a writing utensil. I become obsessed with writing my name – over and over and over again. Envelopes, bills, receipts, scrap paper, napkins…I don’t doodle because I can’t draw. I, like a serial killer, will just write my name.
I shouldn’t be left alone with a loose thread or an imperfection in an article of clothing – unless distracted, I will unravel an entire shirt while wearing it. Pick at the imperfection until a hole appears. Long sleeved shirts have become 3/4 length sleeved shirts in a matter of minutes.
I shouldn’t be left alone with an entire pie. I ate it. It isn’t like a pan of brownies or a batch of cookies that can be stored in the freezer – out of sight and slightly out of mind. They are preserved, frozen and can be eaten slowly over the course of a few weeks. No, a pie is perishable. It needs eaten and eaten in a timely fashion and so I did just that. With ice cream and more than once it was straight out of the pie plate with a fork.
Peaches are at their peak right now and the peaches that the orchards of Ohio are growing are sweet and juicy and everything a peach should be. This past week, I have found myself eating a minimum of two a day, allowing a pint of blueberries to finally survive long enough in my house to make it into a baked good. Pie isn’t a bad place to debut.
Gosh, I love pie.
- Double Crust
- 2 + 1/2 cups(12.5 ounces) all purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup unsalted butter (8 ounces), diced and chilled
- 1/2 cup buttermilk, cold (may need an extra 1-2 tablespoons)
- 6 large peaches, pitted and sliced into thin,even wedges
- 1+1/2 cups fresh blueberries, picked over for stems
- 2 tablespoons fresh squeezed lemon juice
- 2/3 cup sugar
- pinch of salt
- 3-5 tablespoons quick cooking tapioca ( the juicier/riper the fruit, use more tapioca)
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, diced
- a few tablespoons milk
- cinnamon and sugar for dusting top
- In a large bowl or in the bowl of a food processor, combine flour, sugar, and salt. Whisk or pulse a few times to combine. Cut butter into dry ingredients until butter pieces are no larger than a size of a pea – if using a food processor, pulse until pea size butter pieces are achieved. Can also use a pastry blender, two knives, or your finger tips to cut butter into dry ingredients. (if the butter is getting too warm, place in freezer until re-chilled and then continue, repeat as necessary).
- With food processor on low, slowly add buttermilk into butter/flour until a ball of dough starts to form. If doing this by hand, form a well in the middle of the flour/butter and pour in the buttermilk. Using a fork bring the dough together.
- Empty dough out onto a lightly floured surface and gently kneed a few times to bring dough together. Divide into two equal disks and wrap in saran wrap. Place in fridge to chill for at least one hour.
- Preheat oven to 400F. Place oven rack in bottom position.
- Prepare the filling. In a large bowl, combine peaches, blueberries, lemon juice, sugar, salt, tapioca (use 3 tablespoons if peaches aren’t extremely ripe and 5 if they are juicy and super ripe), and cinnamon. Toss gently to combine.
- Roll out the pie dough: On a lightly floured surface, roll out bottom pie crust into a 12 inch diameter circle, about 1/8inch thickness. Transfer pie dough to pie dish and let about 1/2 inch crust hang over the edges. Trim off excess.
- Roll out the top layer in the same way and cut it into 9 strips of equal width.
- Pour filling into pie shell and dot with butter chunks.
- Lay 4 pie dough strips across the pie, parallel to each other and evenly spaced.
- Fold back every other strip. Take a strip of dough and lay it right up against the folded back strips and perpendicular to the strips laying flat. Unfold the strips, so that they lay flat over the new strip.
- Repeat this pattern until the lattice is finished. Fold bottom crust up over lattice ends and crimp edges.
- Brush top with milk and sprinkle with cinnamon and sugar.
- Place pie in preheated oven on the bottom rack. Bake at 400F for 15 minutes. Reduce oven temperature to 375 F and place oven rack and pie in middle position and continue baking for an additional 45-65 minutes until pie is golden brown and filling is bubbling. (place a piece of tinfoil under pie to catch any overflow) If the pie begins to brown too much, tent with tinfoil.
- Remove from oven and let cool completely before serving.
- Slice and serve with ice cream for best results.