Thirty years ago Ginny Barent of Valhalla had a peach tree in her yard.
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“This recipe has evolved using those peaches,” she says. “The secret is to choose the very best locally grown peaches that are large and fully ripened; they have to smell peachy and still be firm to the touch.”
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The recipe, after the jump.
Secret Peachy-Blue Pie
Makes 8 servings
Unbaked single pie shell, 9 inch
1/4 cup flour
1 cup granulated sugar
1 cup heavy cream
5 Peaches — large, very ripe
1/4 cup Blueberries – large and firm
Preheat oven to 450 degrees.
Prepare pie crust by covering crust edge with 3, one-inch strips of aluminum foil crimped together. Be sure to cover only the top of the crust edge, not the area where the filling will be. Crimp the foil under the pie pan ledge to hold it in place. Place on shallow baking tray. Set aside.
In a small bowl, toss the flour and sugar together so that there are no lumps.
With wire whisk, slowly add heavy cream while mixing, so that there are no lumps. Set aside.
Bring a small saucepan of water to a boil.
For each peach, blanch for 10 seconds in boiling water, then immerse in cold water.
For each peach: peel skin, cut in half to the stone, sliding the knife around the stone; with your hands, twist peach halves to separate the halves and remove the stone. If peaches are ripe this should all be easy to do. (If stone will not come out, then your peaches are not ripe and you should stop now).
Quickly spread approximately half the cream mixture on the bottom of the prepared pie crust.
Arrange the peach halves on top, like a pinwheel, overlapping slightly and put one peach half in the middle.
Sprinkle the blueberries in the gaps between the peaches.
Pour remaining cream mixture over the fruit.
Sprinkle lightly with cinnamon.
Bake at 450 degrees for 15 minutes. Filling will bubble and thicken. Remove foil from edges.
Turn oven down to 350 degree and bake 20 minutes more. Top may turn purple or blue from the color of the cinnamon on the peaches.
Serve when cooled, or refrigerate and serve cold.