It looks like the end of summer is here. Wahhhh. I am sad about this because our summer just flew by. This summer was shorter than most because my children had several snow days to make up at the end of the school year, so June had already arrived and they were still in school. To keep from being totally depressed about the things we didn’t get to do over the summer, I’ve been looking at this picture:
I know I’m a little bit biased, but aren’t they the cutest faces you’ve ever seen?
Today I’m excited to tell you about the e-book bundle of the week! It’s packed full of real food resources to help readers thrive on a real, whole foods diet. At more than 85% off, this collection is a great value with tips, reference guides, step-by-step instructions and plenty of recipes:
- Real Food Basics by Kate Tietje
- Real Food Ingredient Guide by Kelly the Kitchen Kop
- Nourished Cooking by Sarah Smith
- Real Food Party Menus by KerryAnn Foster
- You Can Do This eCourse from Laura Coppinger
The Real Food bundle is only available through 8am EST on Monday, 9/2. Get yours today!
Now back to the pie. This pie is absolutely scrumptious. Peaches and blueberries are the best combination. Ever. Trust me on this one. Not to mention it’s the perfect dessert for any Labor Day celebration!
Everyday Food, June 2011
(contributed by Ginny Kelly, Point Lookout, New York)
1 1/2 cups sugar
5 tablespoons quick-cooking tapioca
1/2 teaspoon salt
3 pounds peaches, peeled and sliced (6 cups)
12 ounces blueberries (2 cups)
3 tablespoons fresh lemon juice (from 1 lemon)
pie crust (you can see my recipe here)
1 large egg, separated, white lightly beaten
2 tablespoons cold unsalted butter, cut into small pieces
Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. Lightly flour a rolling pin and work surface and roll out half the dough to a 12-inch round. Place in a 9-inch pie plate and brush with egg white. Pour in fruit filling and dot with butter.
Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water. Brush top of dough with egg yolk mixture. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 50 minutes. Tent loosely with foil if crust browns too quickly. Let pie cool completely on a wire rack.
Happy Labor Day!
If you liked this recipe, you might want to try these…