This pie has a long name. I couldn’t bring myself to discount any of these ingredients because they are all what makes this pie so good. I thought I had made the holy grail of summer pies with the peach blueberry, but this one was an accidental show stopper.
Summer pies are so special not because of the technique or the brilliant recipe, but because of the fruit that is in season. They boast a taste that’s incomparable to any other time of year because the taste can overcome any pie mistake one might make with the crust or topping. It’s fleeting, but it’s worth a trip to the farmer’s market. This pie is a result of a morning at the market with no plan at all, gathering up whatever they had and then brainstorming with friends how to best combine all of my treasures.
You will find that this recipe is more or less the same formula as many of the fruit pies here. That’s what’s great about fruit pies – once you know the basic ingredients, you can play around with spices or additions like vanilla or almond extract. You can also choose the topping of your choice. For me, I use a crumble topping 99% of the time because it’s delicious, it’s easy, and I often don’t want to deal with a top crust. AND, that top crust could be a whole other pie so it just seems wrong to waste it. The downside is that all of my pies look the same until you cut into them. That’s the beauty of this blog, though. We’re not worried about making pies that are pretty and perfect. Pie continues to follow life where it is what’s on the inside that matters the most.
