Executive Chef Dave Chabot instructs on the art of a creating your own culinary delight each month.
Peach Blueberry Pie
2 Pounds Ripe Peaches, Pitted and Sliced
1 Pint Blueberries
1/4 Cup Sugar
1 Tbs Lemon Juice
1 1⁄2 Tbs Cornstarch
2 Tbs Butter, Cut into Bits
2 each Pie Crusts (Top and Bottom)
1 each Egg, beaten with a little water
1.) Pre heat Oven to 400 degrees.
2.) Toss the Fruit, Sugar, Lemon and Cornstach.
3.) Pile Fruit mixture in 9” Pie Tin with bottom crust.
4.) Dot mixture with butter.
5.) Top Pie with Top Crust, cut two or three small slits in top to allow steam to
6.) Paint top crust with Egg Glaze.
7.) 50 to 60 minutes. Cool on Rack before cutting.