Apple Peach Blueberry Pie

It’s that magic time of year when everyone is celebrating local apples, peaches, and blueberries all being in season.  What?  Is it only me?  Apples, peaches, and blueberries are my favorite fruits so I’m positively giddy at the end of August when I can get all three locally.

Being my three favorite fruits, it of course was only a matter of time until I threw them all into the same pie.  And what a taste sensation!  I love apple pie.  I love peach pie.  And I love .  Add all three to the same pie, and it’s three times as delicious!

I got peaches and early apples from Westford Farmer’s Market vendor Springdell Farm.  Their fruit comes from an orchard in Sterling and it’s fabulous—a variety of different apples and peaches are available.  Hill Orchard at the farmer’s market also has delicious fruit available.

My blueberries came from Parlee Farm in Tyngsboro.  They have you-pick blueberries (as well as many other fruits, including apples and peaches).  Picking blueberries is a fun activity with kids.  My boys love it—we have over five pounds of blueberries after our most recent blueberry picking trip!

My mom makes an absolutely outstanding apple pie—the best I’ve ever had.  I based this recipe on her apple pie recipe.  If for some crazy reason you don’t like peaches or blueberries, feel free to use only apples and you’ll be making Mom’s Apple Pie.

Ingredients:

• Approximately 8 apples (I like to use a variety of apple types—whatever is in season.  I try to use three or four different types of apples to get a good mix of tart, sweet, soft, and crunchy apples.)
• Approximately 4 peaches (you want a total of about 8-9 cups of cut up fruit.  Try to aim for about twice as much apple as peach in your mixture, regardless of how many actual peaches and apples you use.)
• ¾ cup blueberries
• ½ cup sugar
• ½ cup flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 pie crusts (homemade, or store bought—I won’t tell!)

Directions:

1. Preheat oven to 425 degrees.
2. Wash and peel the apples and peaches.  Thinly slice the apples and peaches into a large bowl.  Wash the blueberries and remove any stems.  Add the berries to the bowl.
3. Add the flour, sugar, cinnamon, and nutmeg to the bowl of cut up fruit.  Mix gently to coat the fruit.
4. Place one pie crust on the bottom of an 8” or 9” pie plate with crust overhanging the edge.  Pour the fruit mixture on top of the pie crust.  It will be a heaping pile of fruit!  Top with the other pie crust.  Seal the crusts together by pinching the edges of top crust under the edges of the bottom crust.
5. Place the pie on a cookie sheet in case the pie leaks while it is baking.  Using a sharp knife, cut vents in the top of the pie.  Cover the edges of the pie with aluminum foil to prevent burning. 
6. Bake for 30 minutes.  Remove foil from the edges of the pie and return the pie to the oven.  Continue baking for 10 to 15 minutes until golden brown.