We love fresh fruit pies. I wanted us to have a healthy version of this comfort food. I felt they should be part of our day-to-day culinary repertoire.
Photograph by Susan Fisher
Ingredients:
Wholly Whole Pie Crust (They have wonderful ingredients, do not add preservatives and
they come frozen from Whole Foods)
2-3 Pints of Blueberries (we like a pie stuffed full of berries)
6-8 Ripe Peaches
Cinnamon (whole foods organic is rated one of the best)
Flour
(I do not add sugar as the fruit is sweet enough on its own)
Tools (optional):
Ceramic Pie Plate – I use these because I find they cook the pie more evenly
Preparation:
1. Lay the pie crust into the pie plate (Roll it as needed)
2. Skin and cut up the peaches into slices into a bowl and add a little cinnamon and flour (the flour will help it thicken a bit)
3. Put the peaches in the crust (If you prefer: add some of the blueberries in with the peaches before putting them in the pie)
4. Put blueberries in a bowl and add a little cinnamon and flour
5. Add them to the pie, covering the peaches. (I tend to over stuff my pies)
6. Place the top crust on and seal around the edges (Roll as needed if you need to stretch the crust)
7. Cut slits in the crust
8. Sprinkle a little cinnamon on top
9. Put in it a cold oven (ceramic pie plates can crack when put in a hot oven)
10. Bake at 350 for about an hour.
11. It is done when it bubbles, and the crust is golden brown.
We love this warm!
This makes a great apple pie too. Feel free to use whatever fruit you have available.
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