When peaches and blueberries collide in a fit of colorful ripeness, the result is the perfect taste of summertime. The combination of blue and peach hues may give you pause with the splendor of this beautiful cobbler. But don’t hesitate to dive in! Just be prepared to make more.
- 1 recipe pie dough (see recipe below)
- 1 egg, lightly beaten
- 1 tablespoon sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon ground cinnamon
- 5 cups peeled, sliced fresh peaches
- 2 cups fresh blueberries
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Working with 1 pie crust disk at a time, roll out the dough to a 1/4-inch thickness on a well-floured surface. Cut into rounds using a 3 1/2-inch cutter. Make 4 small holes in the center of each round using the tip of a sharp knife. Re-roll the dough scraps and prepare more rounds until all of the dough is used. You should have 12 rounds for the cobbler. Place the rounds on the parchment-lined baking sheet and brush with some of the beaten egg. Sprinkle the sugar on top of the rounds and bake for 15 to 18 minutes, until crisp and golden brown. Allow the crusts to cool. The crusts may be made 1 day ahead. Just store them in an airtight container at room temperature until ready to use.
Melt the butter in a large saucepan over medium-high heat. Add the sugar, flour, lemon juice, and cinnamon and bring to a simmer. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth and bubbly. Add the peaches and lower the heat to medium. Simmer the peaches for 7 to 8 minutes, stirring occasionally, until the fruit is tender and the mixture is thickened. Remove the peaches from the heat and stir in the blueberries. The fruit mixture may be made up to 1 day ahead and refrigerated in an airtight container.
To serve, preheat the oven to 350°F. Lightly butter 6 (6 oz.) ramekins and place them on a baking sheet for easier handling. Place 1 pie crust round in the bottom of each ramekin. Spoon the peach and blueberry mixture into each ramekin, dividing evenly, and top each with another pie crust round. Bake for 20 to 25 minutes, until the filling is hot and bubbly. Cover loosely with aluminum foil, if necessary, to prevent over-browning.
*Makes 6 servings.
Basic Tupelo Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 1 cup cold unsalted butter, cut into pieces
- 1/2 cup ice water
Combine the flour, salt, and sugar in a food processor. Add the butter and pulse until the mixture resembles coarse meal, about 15 pulses. Add the ice water in a slow stream, pulsing until the dough starts to clump together, 12 to 15 pulses. Remove the dough from the processor and gather into a mass. Divide the dough in half and flatten each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
When ready to use, roll out each disk on a floured surface, using a floured rolling pin. Fit the disk into a pie plate and turn the edges under and crimp with a fork. To partially bake, preheat the oven to 350°F. Place the pie plate filled with dough in the freezer for 15 minutes. Tear off a sheet of aluminum foil large enough to fit in the pie plate and coat one side of the foil with cooking spray. Fit the foil, coated side down, on the pie dough and fill the pie with pie weights, uncooked rice, or dried beans. Bake for 15 minutes. Remove from the oven and lift off the foil and pie weights before returning to the oven and baking for an additional 10 minutes, or until the crust appears dry. If the pie crust puffs up, press it back down with the back of a spoon. Let cool completely on a wire rack before filling.
*Makes 2 (9-inch) crusts.
Baking not your style? Stop in or make a reservation to dine at the Tupelo Honey nearest you to try our other delicious summer desserts!