PEACH & BLUEBERRY PIE

"Let's see now. We have a dozen peach, a dozen berry, a dozen pumpkin, and a dozen cherry. Now when we finish the apple, we can quit for the night." - Mildred Pierce
If you watched the miniseries of Mildred Pierce last month then it's more than likely that it left you aching for pie, or chicken and waffles for that matter.

I thoroughly enjoyed this miniseries, although it does leave you quite disturbed at times. It taps into the terribly gloomy depression era with its darkly stunning cinematography, 1930's style, and powerful acting, particularly from Kate Winslet, who plays Mildred Pierce and Evan Rachel Wood, who plays Mildred's pretentious daughter Veda. I heard that this was a much better adaptation of the book than the Joan Crawford movie. Has anyone seen that movie or read the book?

I'm not certain if this peach and blueberry pie is very true to the Great Depression, but Mildred sold really good pies and this is certainly a really good pie. I love the almost neon purple that comes out of the blueberries; it's very striking against the orangey peach and golden crust. This pie is not sickly at all and has a lovely sweet and mellow flavor. The pairing of peach and blueberry together is so perfect and summery.

This peach and blueberry pie is wonderful on its own, served warm or cold, or with a little custard. Please let me know if you do make this and manage to not eat the whole thing in one day...I would love to know how you did it.


Happy Royal Wedding weekend! I will most likely be one of those Brits that feels left out and gets up at 4am to watch it all... :)

Peach & Blueberry Pie: (makes one 9" pie)

• 1 good 9" pie crust recipe for the base of the pie

For the pie filling:

• Approx 6 ripe skinned Peaches (or 2 cans of non-syrup, sliced peaches)
• 4.4 oz blueberries
• 2 tablespoons confectioners sugar
• 1/4 cup corn starch
• 1 teaspoon vanilla extract
• 1/2 tsp orange zest

For the topping:

• 1/2 cup flour
• 1/2 cup ground almonds
• 1/2 cup light brown sugar (extra for sprinkling)
• 1/4 cup + 1 tbsp rolled oats
• 1/8th tsp cinnamon
• 1/8th tsp salt
• 1/4 tsp orange zest
• 1/4 cup butter

Prepare the pie base in a 9" pie dish and then par-bake in the oven at 375F for 6 mins. Set aside. (Keep the oven on.)

In a bowl mix together the sliced peaches and all the rest of the pie filling ingredients. Set aside.

In another bowl add all the pie topping ingredients and rub the butter into it all with your fingers until the mixture resembled fine breadcrumbs.

Add the pie filling carefully into the pie crust, distributing everything evenly.

Then add the crumb topping mixture covering all the fruit.

Sprinkle another teaspoon or so of brown sugar on top.

Bake in a pre-heated oven at 375F for 35-40 mins or until the pie is golden brown.



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