New Hampshire Pie

fruit

Recently, I acquired some early New Hampshire grown peaches and some late New Hampshire grown blueberries. (Thanks mom!) The  peaches were really ripe and soft – too delicate to eat without dripping juice all over everything. The blueberries were dwindling in amount after being added to morning smoothies. So I decided to combine efforts and put them both into a pie. Because everything is better with butter and brown sugar right?

filling the pietopping on pie

I simply combined the roughly cut up the peaches (4) and the 1/2 pint of blueberries and added the “universal pie mix” of:  a bit of brown sugar, pinch of salt, teaspoon of cornstarch, a healthy shake of ground cinnamon and a good squirt of lemon juice.

Into my store-bought pie shell (don’t judge – it was easy) and I made the effort to create a streusel topping out of cubed butter, flour and lots of brown sugar with a pinch more of ground cinnamon and a tiny bit of ground cloves!

I baked it in a hot oven (400 degrees!) for 35 mins or so. Tip: you may want to cover it with a loose piece of foil for the first 25 mins so the top bits of exposed sugar don’t burn too quickly. Notice that I did exactly that. Not.

slice to eat

If can you stand it – let this pie cool at least 40 mins before slicing into it!

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4 comments on “New Hampshire Pie

  1. lulu says:

    Nothing better! We are having a similar pie made with fresh picked Maine berries this night for dinner.

    • cabinet stew says:

      “pie for dinner” is my favorite kind of dinner – LOL!
      You are right – just can’t beat fresh blueberries (and peaches) in New England! thanks for the comment.

  2. Karen says:

    I love the combination of peaches and blue berries…not only for flavor but for resulting beautiful color. I’d love a piece of that pie just the way it is, dark bits and all.

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