The second pie I made on Saturday is a lovely peach pie. I threw in a few handfuls of blueberries just for kicks. Piled-High Peach Pie Crust 2 1/2 C flour 1 1/2 Tbs sugar 11/4 tsp salt 1/2 C chilled unsalted butter, cut into little cubes 2/3 C chilled shortening, cut into little cubes 2 tsp apple cider vinegar 6 Tbs (roughly) of ice water
Filling 5 pounds medium ripe, white peaches, sliced 3/4 C sugar 1/4 C flour 1/4 tsp cinnamon 1/8 tsp cardamom 1/8 tsp nutmeg (Obvs, I didn't measure any of the spices, I just tossed some in) Blueberries (4-5 handfuls)
For the crust blend flour, sugar and salt in a food processor. Add shortening and butter, and pulse, until mix is coarse. Transfer mixture to a bowl. Mix 6 Tbs of ice water and vinegar in a separate bowl; pour over the flour mix. Stir with a fork until the dough starts to clump. Gather dough into 2 balls. Flatten each into a disk, wrap in plastic and chill for 30 minutes.
For the filling Preheat oven to 400. Combine fruit, flour, sugar and spices in a large bowl, toss to mix.
Roll out one dough disk on floured surface. Transfer to pie plate. Transfer peach and blueberry mix to the crust, making a big pie in the center. Roll out second dough disc on floured surface to 13-inch round. Roll up dough on rolling pin, then unroll over fruit. OR when that proves to be a bit of a disaster, cut strips of dough and make a lovely lattice pattern.
Bake pie until crust is golden and juices are bubbly. If the crust starts to get too brown, cover with foil. Cook for about 1 hour 10 minutes. Cool the pie for about 3 hours before serving.
From the Bon Appetit cookbook