With autumn officially starting tomorrow, whip up one more tasty treat using fresh summer produce. Stephen Brodsky’s Blueberry and Peach Pie is sure to hit the spot as both fruits’ seasons come to an end.
The resident of the 2200 block of South Colorado Street carefully blends the complementary-colored goodies together before mixing some sweetness to pour on top prior to baking. This dessert will mesh well with any hungry belly as the summer sun fades away. SPR
Ingredients:
3 large peaches, sliced
1 pint of blueberries
1 pie crust
1 cup of half-and-half
1 egg
2/3 cup of sugar
1/4 cup of flour, sifted
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
Directions:
Preheat the oven to 375 degrees.
Place the fruits in the pie crust.
Combine the half-and-half, egg, sugar, salt and cinnamon in a mixing bowl and stir it until thoroughly mixed. Pour the mixture over the fruit.
Place the pie in the back of the oven and bake for 45 minutes or until the center is set.
Cool on a wire rack before serving.
Send your recipe to the South Philly Review at editor@southphillyreview.com and, if published, receive a gift certificate to a local restaurant. Please include your name, address and telephone number for verification purposes.
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1. Anonymous said... on Sep 25, 2011 at 01:40PM
“Is the flour blended with the other ingredients? It is not mentioned in the directions?”