Quick, it's that magic time of year when you can get fresh, local apples, peaches, and blueberries. And there's nothing better than Apple Peach Blueberry Pie.
I created the recipe for Pi Day this past year, expanding upon my mom's delicious apple pie recipe. And let me tell you, while I loved this pie in March, it's a million times better with ingredients fresh off the tree!
Here's my recipe for Apple Peach Blueberry Pie:
6 to 8 apples (I like to use a variety of types, larger sized apples. If you use small apples, peel more like 10 to 12)
2 or 3 peaches
2/3 cup of blueberries
1/2 cup sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons of butter (optional...I almost always forget it!)
2 pie crusts (make your own or buy from the refrigerator section...I won't tell!)
Peel apples and peaches and thinly slice into a large bowl. Add blueberries, sugar, flour, cinnamon, and nutmeg. Stir gently to coat and let sit for at least ten minutes.
Preheat oven to 425 degrees.
Place bottom pie crust into pie plate. Add all of the filling. Cut up the butter and dot around on top of the filling. Top with second pie crust. Cut vents in top.
Place aluminum foil around the edges of the pie to prevent burning. Bake for 30 minutes. Remove aluminum foil and continue baking an additional 10 to 20 minutes until the pie is nicely browned.
For all you locals, we went to Parlee Farms to pick fruit. They are reasonably priced (we spent $39 for a peck of stone fruit and a 1/2 bushel of apples...over 30 lbs of apples, peaches, nectarine, and plums!) And, it's a lot of fun for kids with a hay ride out to the orchards, a small farm animal area, and a hay maze. They also have a nut-free bakery. It was such a joy to be able to buy a cookie for my son with nut allergies. And if that's not enough, they even had local fall strawberries in their farm stand. Local strawberries! In September! Yum.
Figured I'd pass along the recommendation since we had such a great time!