In a few hours, an old friend from university will be coming over for coffee. In Germany, Sunday coffee is a sort of institution. It's not just coffee, it's also cake & all other goodies that fill you up with sugars & flours & make you not want dinner. Well, forget that - it's an old friend, not someone I have to impress. It's about seeing her again, not about the food. Well - not as much about the food.
Yesterday, I went out to the farm & in my "everything is fresh & I need it all!" frenzy, I got some vineyard peaches, as well as some blueberries. Neither are local, but both are fun. The vineyard peaches are flat & perfect for grilling, but I needed something to go with the blueberries for the pie. Cut them up & away I go. This is wine country- there have got to be more flat peaches out there.
Blueberry Peach Pie Crumble
1/2 roll puff pastry, or 1 pie shell
1/2 c flour
3 Tbsp dark brown sugar
1/4 tsp cinnamon
pinch of grated lemon zest
2 Tbsp butter
pinch of salt
250 g blueberries
3 flat peaches, or 2 round ones, sliced
3 Tbsp light brown sugar
2 Tbsp cornstarch
zest of 1/2 lemon, grated
1 Tbsp lemon juice
Roll pastry into pie form.
Mix flour, sugar, cinnamon, lemon zest, butter & salt to make a sandy mixture. Set aside.
In a medium bowl, mix remaining ingredients. Put fruit mix in pie shell & cover with crumble mixture. Bake at 180° for 30 minutes.
I've been looking forward to making a pie for months now, ever since I got my new pie form when I was at home a few months ago. An amazingly wonderful person gave it to me as a gift & if I can't share the pie with her, then I can at least share it with an old friend.
1 day ago