Peach & Blueberry Pie
Recipe by Wildfire
Wildfire’s Peach & Blueberry Pie is the quintessential summertime treat, crafted with the freshest fruits harvested at their peak ripeness. Executive Chef Joe Decker brings this delightful dessert to the menu as a monthly special each summer, capturing the essence of the season in every bite. We’re excited to share the recipe with you, so you can bring a taste of Wildfire’s summer magic into your kitchen!
Peach & Blueberry Pie
Summer’s sweetest slice
Yield: 1 pie
Ingredients:
INGREDIENTS FOR CLASSIC PIE CRUST
1 cup AP flour
⅓ cup pastry flour
1 Tbsp. granulated sugar
¼ tsp. table salt
9 Tbsp. butter, chilled, cut into small pieces
2 Tbsp. ice water, plus additional if needed
1 tsp. white vinegar
INGREDIENTS FOR PEACH & BLUEBERRY PIE
1 ½ lbs. fresh ripe peaches, not too hard, not too soft, washed
and cut into ½” - ¾” slices, skin on
½ lb. fresh blueberries
½ cup granulated sugar
2 Tbsp. brown sugar
1 pinch iodized salt
2 Tbsp. Kraft Minute Tapioca
½ tsp. ground cinnamon
1 tsp. vanilla extract
1 ea (8 oz) classic crust disc, room temperature
1 ea (6 oz) classic crust disc, room temperature
AP Flour for rolling out dough
2 large egg yolks
2 Tbsp. half-and-half
2 Tbsp. coarse sugar
Method:
METHOD FOR CLASSIC PIE CRUST
1. Add all of the dry ingredients to the bowl of an electric mixer and mix briefly using paddle attachment.
2. Add butter into the flour mixture until it resembles coarse meal with flecks of pea-size pieces of butter.
3. Pour in ice water and vinegar and mix until dough comes together. Add a tablespoon or two of additional cold water if the
dough seems too dry. Don’t overmix.
4. Dust table with flour. Take the soft dough out of the mixing bowl.
5. Divide dough into an 8 oz. piece and a 6 oz. piece. Flatten to a disc. Wrap in plastic wrap and chill for at least an hour or overnight.
METHOD FOR PEACH & BLUEBERRY PIE
1. Roll out the 8 oz. classic pie crust and fit it into a 9” pie pan and chill. Roll out the 6 oz. classic dough into a 10” circle and chill.
2. In an individual stainless steel bowl, fold together the peaches, blueberries, granulated sugar, brown sugar, salt, tapioca, cinnamon
and vanilla extract with a rubber spatula and let sit for 10 minutes.
3. Mix the egg yolks and half-and-half in a small bowl to use as an egg wash.
4. Scrape the filling into the chilled pie shell.
5. Brush the edges of the shell with egg wash.
6. Neatly place the 10” pie crust onto the filled pie and seal the crusts. Make sure the two crusts are sealed well by crimping the dough with 2 fingers on 1 hand and 1 finger on the other hand to create a fluted design around edge. Use the top of a knife to poke air holes on top of pie to release steam.
7. Lightly brush egg wash on top of pie and neatly sprinkle with coarse sugar.
8. Place on parchment lined sheet pan and bake 50 minutes at 350°F in a convection oven with the fan on high. Leave at room temp and cut at least 2 hours after baking.
