Peach-Infused Blueberry Pie
A recent trip to Portland, ME, inspired this recipe. I had no idea blueberries were the state fruit. As proof, you'll find blueberry cake on many dessert menus in Maine. Wild Maine blueberries are a unique variety only available at a particular time of the year, said to be smaller, juicier, and tastier than the more common type you'll find in the grocery store. Although I didn't get the chance to taste an authentic Maine blueberry dessert, here's a familiar favourite - blueberry pie!
I typically like to make open face, free form pies and am no stranger to cooking fruit, be it with a pastry or down into a jam-like consistency to make a coulis. If you are interested, check out these recipes:
If you love the taste of blueberries and want to enjoy their benefits in a unique form, this dessert is for you! The addition of lemon and cinnamon enhances the blueberry's natural flavour, and the peach nectar used to macerate them overnight another compliment. If you didn't know, yes, blueberries and peaches work well together, the perfect duo for the summer but maybe a lesser-known couple than, say, strawberries and rhubarb.
A note about the thickener - some people prefer their pies to have the juices running from the cooked down and burst berries. Others like myself want a sturdy filling that can hold up. So adding a thickener is optional but will help prevent your pie from becoming a watery mess. Again, do some research or use previous experience. Some people don't like cornstarch because too much can result in a slimy texture, for instance. Some people don't fancy using flour, but I find it works fine with blueberries and apples - you just have to double the amount compared to cornstarch. Those are the two most common thickening agents, but there are alternatives such as potato starch and arrowroot, to name a few.
Ingredients
1 lb. fresh blueberries
1/2 cup coconut sugar
1/2 cup cane sugar (adjust depending on how sweet you like your pie)
1 tablespoon lemon zest
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
5-6 fresh mint leaves
1/3 cup peach nectar
1 teaspoon cinnamon
2-3 cinnamon sticks
2 tablespoons butter
2 pie crusts, room temperature
1 egg + 1 tablespoon (coconut) cream to make egg wash
1/2 cup flour or 1/4 cup corn starch or potato starch or arrowroot
Small cubes of butter
Turbinado sugar
Mascarpone cream or ice cream
Instructions
In a large bowl, add the washed and drained blueberries.
Mix in the peach nectar, lemon juice and zest, sugars, cinnamon and cinnamon sticks, mint leaves and salt. Leave in the fridge overnight (or for at least 4 hours) covered with plastic wrap.
The next day, stir the mixture and strain; keep the juice. Remove the cinnamon sticks and mint leaves.
Transfer the berries to a bowl, add the flour/thickener, mix and toss until the berries are completely covered.
Roll out one of the pie crusts and pour the macerated blueberries into the dish—place in the fridge.
Take the second pie crust and create your lattice. You can get creative! Use stencils or utensils, fabrics etc., shapes to imprint into the crust. Try to work quickly while the dough is somewhat cool before it gets too soft from your fingers' heat.
Place the shaped dough/lattice over the pie. Cut off any additional pieces hanging over the pan with kitchen shears. Seal the pie crusts with a teaspoon, then crimp the edges using two knuckles. Top the exposed parts of the pie with the butter cubes to prevent spillage and overflow from the berries' juices. Brush the pastry with the egg wash, then sprinkle with the turbinado sugar.
Place the pie in the fridge for about 15-20 minutes. Bake at 400F for 20 minutes, then at 350F for 45-55 minutes or until golden brown and the filling begins to bubble; cover the crust's edges with foil for the second half of baking to prevent them from burning.
In a small saucepan while the pie bakes, bring the remaining peach nectar with a bit of butter to a simmer, frequently stir until it thickens. Set aside.
Remove from the pie from heat and drizzle the peach nectar sauce in the gaps over the blueberries. Allow the pie to set for 10 minutes. Serve warm with mascarpone cream (whip with honey and lemon juice) or ice cream.
