Close
Prep Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:12Yield:12 slicesJump to Nutrition Facts
Prep Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:12Yield:12 slices
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:12
Servings:
12
Yield:12 slices
Yield:
12 slices
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsall-purpose flour, plus more for rolling1cupwhole-wheat flour½cupplus 4 teaspoons sugar, divided½teaspoonsalt, divided6tablespoonscold unsalted butter, cut into 1/2-inch pieces¼cupcanola oil4 to 6 tablespoons ice water, as needed¼cupcornstarch½teaspoonground cinnamon6cupssliced peeled fresh peaches (from about 2 pounds whole peaches)2cupsfresh blueberries½teaspoonvanilla extract1large egg white mixed with 1 tablespoon water
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsall-purpose flour, plus more for rolling
1cupwhole-wheat flour
½cupplus 4 teaspoons sugar, divided
½teaspoonsalt, divided
6tablespoonscold unsalted butter, cut into 1/2-inch pieces
¼cupcanola oil
4 to 6 tablespoons ice water, as needed
¼cupcornstarch
½teaspoonground cinnamon
6cupssliced peeled fresh peaches (from about 2 pounds whole peaches)
2cupsfresh blueberries
½teaspoonvanilla extract
1large egg white mixed with 1 tablespoon water
DirectionsPulse all-purpose flour, whole-wheat flour, 3 teaspoons sugar and 1/4 teaspoon salt in a food processor until combined, 3 to 4 pulses. Add butter and oil; pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add 4 tablespoons ice water; pulse, adding up to 2 tablespoons more ice water as needed, 1 tablespoon at a time, until the dough begins to clump together. Turn the dough out onto a lightly floured work surface, and shape into 2 (6-inch) disks. Wrap in plastic wrap; refrigerate for at least 1 hour.Preheat oven to 425 degrees F. Whisk cornstarch, cinnamon, 1/2 cup sugar and the remaining 1/4 teaspoon salt in a large bowl until combined. Add peaches, blueberries and vanilla; stir until evenly coated.Unwrap 1 dough disk on a lightly floured surface; roll out into a 12-inch circle and fit into a 9-inch pie plate. Spoon the fruit filling into the prepared crust. Unwrap the remaining dough disk; roll out into a 12-inch circle and place over the filling. Fold the dough edges under, seal and crimp. Cut 4 or 5 slits on top of pie for steam to escape.Brush egg white-water mixture over the top of the pie (you may have some left over). Sprinkle evenly with the remaining 1 teaspoon sugar. Place the pie on a rimmed baking sheet lined with parchment paper.Bake for 30 minutes, shielding the edges of the crust with foil after 20 minutes. Reduce oven temperature to 375 degrees F; continue baking until golden and bubbly, 30 to 35 minutes. Transfer the pie to a wire rack; let cool for 2 hours before serving.TipsTo make ahead: Prepare pastry dough (Step 1) and refrigerate for up to 2 days. The finished pie may be stored, covered, at room temperature for up to 2 days.Originally appeared: EatingWell.com, April 2020
Directions
Pulse all-purpose flour, whole-wheat flour, 3 teaspoons sugar and 1/4 teaspoon salt in a food processor until combined, 3 to 4 pulses. Add butter and oil; pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add 4 tablespoons ice water; pulse, adding up to 2 tablespoons more ice water as needed, 1 tablespoon at a time, until the dough begins to clump together. Turn the dough out onto a lightly floured work surface, and shape into 2 (6-inch) disks. Wrap in plastic wrap; refrigerate for at least 1 hour.Preheat oven to 425 degrees F. Whisk cornstarch, cinnamon, 1/2 cup sugar and the remaining 1/4 teaspoon salt in a large bowl until combined. Add peaches, blueberries and vanilla; stir until evenly coated.Unwrap 1 dough disk on a lightly floured surface; roll out into a 12-inch circle and fit into a 9-inch pie plate. Spoon the fruit filling into the prepared crust. Unwrap the remaining dough disk; roll out into a 12-inch circle and place over the filling. Fold the dough edges under, seal and crimp. Cut 4 or 5 slits on top of pie for steam to escape.Brush egg white-water mixture over the top of the pie (you may have some left over). Sprinkle evenly with the remaining 1 teaspoon sugar. Place the pie on a rimmed baking sheet lined with parchment paper.Bake for 30 minutes, shielding the edges of the crust with foil after 20 minutes. Reduce oven temperature to 375 degrees F; continue baking until golden and bubbly, 30 to 35 minutes. Transfer the pie to a wire rack; let cool for 2 hours before serving.TipsTo make ahead: Prepare pastry dough (Step 1) and refrigerate for up to 2 days. The finished pie may be stored, covered, at room temperature for up to 2 days.
Pulse all-purpose flour, whole-wheat flour, 3 teaspoons sugar and 1/4 teaspoon salt in a food processor until combined, 3 to 4 pulses. Add butter and oil; pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add 4 tablespoons ice water; pulse, adding up to 2 tablespoons more ice water as needed, 1 tablespoon at a time, until the dough begins to clump together. Turn the dough out onto a lightly floured work surface, and shape into 2 (6-inch) disks. Wrap in plastic wrap; refrigerate for at least 1 hour.
Preheat oven to 425 degrees F. Whisk cornstarch, cinnamon, 1/2 cup sugar and the remaining 1/4 teaspoon salt in a large bowl until combined. Add peaches, blueberries and vanilla; stir until evenly coated.
Unwrap 1 dough disk on a lightly floured surface; roll out into a 12-inch circle and fit into a 9-inch pie plate. Spoon the fruit filling into the prepared crust. Unwrap the remaining dough disk; roll out into a 12-inch circle and place over the filling. Fold the dough edges under, seal and crimp. Cut 4 or 5 slits on top of pie for steam to escape.
Brush egg white-water mixture over the top of the pie (you may have some left over). Sprinkle evenly with the remaining 1 teaspoon sugar. Place the pie on a rimmed baking sheet lined with parchment paper.
Bake for 30 minutes, shielding the edges of the crust with foil after 20 minutes. Reduce oven temperature to 375 degrees F; continue baking until golden and bubbly, 30 to 35 minutes. Transfer the pie to a wire rack; let cool for 2 hours before serving.
Tips
To make ahead: Prepare pastry dough (Step 1) and refrigerate for up to 2 days. The finished pie may be stored, covered, at room temperature for up to 2 days.
Originally appeared: EatingWell.com, April 2020
Rate ItPrint
Nutrition Facts(per serving)277Calories11gFat42gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
