While a form of pie, similar to a galette, has been around since the ancient Egyptians, the type more commonly known today as fruit pies were adapted by colonial women in the 1620s to incorporate the fruits, berries and new techniques revealed to them by the Native Americans. These pastry treats became emblematic of pioneer culture throughout the 1700s, often served at social gatherings around which food was centred, such as picnics and country fairs. Pies became such an integral part of American culture that during an 1878 trip to Europe, Mark Twain wrote about his disgust for European foods and his excitement at consuming pies (amongst which he lists peach) upon his return.
With an almond crumble topping and just the tiniest hint of cinnamon and nutmeg, the classic combination of peach and blueberry is the perfect pie for summer soirees. With a cup of coffee, it may even be better for breakfast.
Peach and Blueberry Pie with Almond Crumble
pâte brisée (pastry dough)
675 g peaches, pitted and sliced
200 g blueberries
2 tbl lemon juice
zest from 1/2 lemon
3 tbl cornstarch (uk cornflour)
100 g golden castor sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
85 g flour
150 g almond flour
50 g sliced almonds, crushed with pestle and mortar
100 g sugar
1/2 tsp salt
1/4 tsp cinnamon
85 g butter, melted and cooled
- Preheat the oven to 190 C. Prepare the pâte brisée and roll it out onto a 9 inch pie tin. Cool in fridge until needed.
- In a large bowl, combine the peaches and blueberries. Drizzle the lemon juice and zest over the fruit, mix gently and let sit for 10 min.
- In a small bowl, combine the cornstarch, sugar, cinnamon and nutmeg. Sprinkle over the fruit and stir gently to combine.
- In a small bowl combine the flour, almond flour, sliced almonds, sugar, salt and cinnamon. Drizzle the melted and cooled butter on top and mix with your hands.
- Take the pie tin out of the fridge, pour the fruit filling inside and sprinkle the crumble topping all over it. Bake for 1 hr-1 hr 10 min or until the filling bubbles up and begins to spill out of the sides (or top). Rotate halfway through. Let cool completely for at least 2 hrs.