Wow, the weather is getting cooler, and it was a little chilly today. Maybe the Summer is gone already. I hope that everyone stays healthy and happy. Anyway, a hobby I started after marriage is collecting cookbooks. It is always great to get a good cookbook with delicious recipes and beautiful pictures. How many times, do I actually use those cookbooks? oops… I was too busy cooking Korean food for my videos and blog. hehe (my excuse) My husband and I look through a new cookbook together, and we mark recipes that we want to try later. Since it has been a while since I made dessert for my husband, I picked a recipe that uses fresh peaches that I got from the farmers’ market. This peach and blueberry pie was a big success. We both agreed it is a good pie recipe to share with people who visit my blog, even though it is not Korean food. Try this pie someday, and make your lover happy as I did.
Yield: 8 Servings
Short Korean Lesson
- MilGaRu (밀가루) = Flour
- SeolTang (설탕) = Sugar
Main Ingredients:
- 2 Cups All-purpose Flour
- Pinch of Salt
- 2 tsp Sugar
- 10 Tbsp Cold Butter
- 1 Egg Yolk
- ¼ Cup Ice Water
- 1 Egg White
Filling Ingredients:
- 1 Pound Fresh Peaches
- 2 Cups Fresh Blueberries
- ¾ Cup Sugar
- 2 Tbsp Fresh Lemon Juice
- ⅓ Cup All-purpose Flour
- Large Pinch of Grated Nutmeg
- 2 Tbsp Butter
Directions
To make the pastry, in a bowl, sift 2 cups of all-purpose flour, a pinch of salt, and 2 tsp of sugar.
Add 10 Tbsp of cold butter into the dried ingredients, and mix it quickly until it becomes like coarse bread crumbs.
Separate 1 egg yoke and white. Save the egg white for later. Mix the yoke into ¼ cup of ice water. Pour the egg mixture into the flour.
Stir the dough with a fork until it sticks together, and then add 2 more Tbsp of ice water into it. Gather the dough into a ball.
Wrap the dough with plastic wrap, and chill it for at least 20 minutes.
Preheat the oven to 400F. Pull ? of the dough from the lump and save it for later.
Roll ? of the dough to a thickness of about ? inch.
To cut the pastry into a nice round shape, place a 9 inch pie plate upside down, and cut around it with about 1½ inches of extra space.
Place the rolled dough in the pie plate. Fold the overhang under to form an edge. With a fork, press the edge to the rim of the pie dish.
Cover the pie crust with waxed paper. Bake 7-10 minute, or until the pastry is just cooked.
While the pie crust is baking, roll the other third of the dough to a thickness of about ? of an inch. With a pastry wheel or pizza cutter, cut it into long, ½ inch wide strips.
Remove the crust from the oven and carefully remove the waxed paper. Poke the bottom of the pie crust with a fork.
Bake the crust for 5 more minutes. Let it cool a little before filling.
For the filling, prepare 1 pound of fresh, peeled, and sliced peaches. Also prepare 2 cups of fresh blueberries. Add ¾ cup of sugar, 2 Tbsp of fresh lemon juice, ? cup of all-purpose flour, and a large pinch of grated nutmeg. Mix them gently.
Spoon the fruit mixture into the pie crust. Spread 2 Tbsp of butter on the top.
Weave the top with the strips of dough. Press the strips of dough around the rim of the pie with a fork.
Brush the strips with the egg whites.
Bake the pie for 15 minutes. Reduce the oven temperature to 350 F, and bake for another 30 minutes.
Since I used frozen blueberries instead of fresh ones, my pie got a little more runny than it was supposed to be. Otherwise, everything was great. It looks yummy!
I have been on your website a few times to try out your recipes. They really helped my korean cooking. Thank you
Hi, Linda
Thank you for visiting my blog and trying my recipes. 🙂 Hope to see you more often… hehe
wow pie!! my husband loves pies very much. this recipe looks great. i also like to make my own shortcrust pastry. for me, i do put uncooked rice on top of the pastry to bake the crust. hmm, i will make this pie if i come across good peaches and blueberries. can’t wait for it 😉
Hi, layping
yes.. make this pie for your husband someday. 🙂 shortcrust pastry ?? what is that ?? sounds good though… aha.. the book said to put dried bean on top of the waxed paper to back..but I didn’t have them…so I skipped it and it still worked..hehe so I can use uncooked rice too..but after backing .. the rice will be wasted ?? anyway… I learned new thing.. thanks 🙂
Aeri,
That is a nice looking pie!
If you use rice on your crust it will toast. when you cook it it will change the taste and texture.
A little corn (or potato) starch or Tapioca will help thicken the pie.
To get a thick pie everytime pre cook your filling let cool, check for thickness. If thick add to crust and bake pie.
Hi, James
wow… you gave me many good information about backing.. thanks.. If I make this again.. I will remember what you told me. Thanks !!! 🙂 You are JJANG !!
oh my.. looks so good~
your husband must have happy stomach! he must be so happy he married you~~
Hi, Angie
hehe…. I’m happy if he is happy too. 🙂 Thanks for your comment. Try it someday. 🙂
Impressive! i know you don’t like sweet stuff but i’m sure your husband’s stomach is very happy! 🙂 🙂 🙂
love you!
Hi, farleen
You know ??? I started to eat sweet things… @,@ I wonder if it’s because of bryson or I’m slowly addicting sugar..lol… hehe.. Yes.. his stomach is happy and oops.. his belly will be bigger soon. lol.. thanks… Love you too
I can’t believe you still have energy to make dough! I remember when I was in my last tremester, I went out of breath everytime I lift my arm or leg. Haahaa…
This pie looks really yummy though. 🙂
Hi, DJ
haha.. your message made me smile… I get tired very easily these days too.. I get energy from people like you who leave me comments….hehe thanks 🙂
Hi Aeri, I just found your blog and I’m really excited to try the wonderful recipes here.
I’m not a big fan of baking because it usually requires so much time and materials that I don’t normally have around the kitchen, but your pie recipe looked so easy that I just had to try this last night. Everything came out fantastic (delicious and easy crust) except that it was a little too runny just like yours. I used fresh blueberries so I don’t think that’s the reason. I think next time I make it, I will use a little less sugar and butter for the filling.
hi, Vicky
Nice to meet you !!!
hehe… I can agree that some Korean food require time and many uncommon ingredients to make… sometimes, I will post some backing recipes or American recipes I think good… so please come back 😉
My husband told me… make the filling thicker ..which means.. add more flour for it.. less sugar and butter can be answer too.. thanks 🙂
Oh wow Aeri!
That looks delicious!! I don’t usually like sweets as well but I’ve been eating them alot more these days. Did you take your glucose test yet? Well, I failed mine. =P No more sugar or sweets for me.
Hi, Mimi
haha…… that’s exactly what I’m like nowadays. I don’t like sweet things much …then I eat sweet things often these days. Yes, I also got the test 3 weeks ago.. just didn’t hear any problem from the result. haha… no more sugar for you..oops.. yes.. careful for your body and baby … thanks for message.
yet another great and delicious recipe!
thank you!
Hi, gunnwoo
Thanks !!! gunnwoo is your name ?? because.. that’s really similar with my brother’s name, Geunwoo..hehe anyway… hope to see you again ~~ 🙂
i made this the another day, h’ever, i did cut down on the amount of fruits. therefore, the pie turned out great. not runny, just nice. i s’pose one has adjust the amount of fruits ( water content) to get it just nice 😉
hi layping
aha… cut the amount of the fruit..hehe good idea ~~~ It’s great that it turned out great.. assa.. thanks 🙂
Aeri
this looks really good! 🙂
Very amazing what appeared to be really delicious and healthy as well as thank you for all of this 😉