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A few weeks ago I made Rose Levy Beranbaum's Peach Pie recipe. (I only made the filling, not the cream cheese crust...but that sounds delicious, too). That is the recipe that pcdarnell is talking in the post above where you sugar and drain the peaches, and then reduce the peach liquid before adding it to the pie. It concentrates the flavors and makes the perfect consistency for the pie. I'm sure you could adapt it for peach/blueberry by adding some more thickener...cornstarch or pulverized tapioca, to account for the blueberry juice. It's a definite winner.
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Do you have the Baking with Julia book? There is the most delish blueberry and nectarine pie filling and i've substituted peaches for nectarines. It doesn't run. It is cooked in a saucepan first though, with the flour and sugar. I also use it for crisps and cobblers . . . to stir into plain yogurt . . . to eat off my finger . . .
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PBSF
Aug 10, 2009 02:01 PM
Just a few days ago, there was a thread on this subject.
http://chowhound.chow.com/topics/643180 -
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I have the Pie and Pastry Bible cookbook which calls for draining the fruit in a colander/strainer before mixing with other ingredients. Then you take the liquid that drained and reduce it in a saucepan for a while, then add it back. I don't have the cookbook with m, but I'm pretty sure thickener is involved as well. I made the peach pie last year with this method and it was great.
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re: pcdarnell
I've used that RLB method with apples and pears. (Not with stone fruit though.) It works brilliantly and intensifies the flavour further. I would think just adding back the reduced juice would mitigate against the low amount of thickening in the recipe.
Flour always work great for me. Also, you have to let it sit awhile before cutting. Here's the basic formula I mentioned downstream (not that I'm pushing the Baking w Julia book). It's 3 cups of blueberries and 2 cups of nectarines (or in your case peaches). They put half the fruit in a saucepan with 3/4 c sugar and 1 1/2 tbsp AP and approx 2 tbsp lemon juice (which has an effect in jam making so might be relevant here). Anyway, they cook till thick and add the rest of the fruit. I've NEVER had a prob with this method and have adapted for numerous fruit combinations. This way you can see ahead how thick it will be and taste for sweetness and spice.
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iluvcookies
Aug 10, 2009 07:15 AM
what kind of thickener did you use? what ratio?
If you post your recipe we can give you some pointers›4 Replies-
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re: maslovma
iluvcookies
Aug 10, 2009 10:09 AM
from the cook's illustrated web site:
http://www.cooksillustrated.com/recip...
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After testing cornstarch, flour, tapioca, and arrowroot, we found that the samples of fruit thickened with the root starches, arrowroot and tapioca, were clear and bright in appearance and had the clearest fruit flavor......For an open or lattice pie, therefore, we suggest mixing all of the tapioca with three-quarters of the fruit, filling the pie, and then adding the balance of the fruit on top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~you can get the recipe there with the 14 day trial or maybe another CHer has it. It's from the July 1996 issue of CI.
Tapioca or Arrowroot is what they recommend, esp for blueberries.
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