We moved Emily into her dorm room yesterday. Took her to lunch. Assembled some IKEA essentials. Kissed her, hugged her and bid her adieu. The three and a half hour ride home was one of the longest I’ve endured. It wasn’t the duration of the trip, it was the time alone in my head. Remembering. Happily. Wistfully. Ultimately that throbbing in my heart won over, and I couldn’t catch my breath. Couldn’t speak. Tears sprang forth. This was the on again-off again rhythm during the entire trek home.
It wasn’t just me. Scott suffered too. We knew it would be tough, but I wasn’t prepared for physical pain. My chest ached. My throat constricted. It was unexpected and very real.
About halfway through our journey, there was a blissful reprieve. A hand-written sign on the side of the road. “Home-grown Georgia Peaches” “Red-Ripe Tomatoes” “Gator-Jerky”. Yes, really. Gator-jerky. Scott knows that I’m a push-over for any roadside stand and he stopped — for me. It gave us a chance to catch our emotional breath and focus on something else. $20 later, we had a bag of fragrant peaches, heavy tomatoes and two kinds of jerky. I told him, I saw a peach pie in his future — he smiled and said, “Em’s gonna miss that!”
This recipe is courtesy of my grandmother, Myne. I’ve made it for twenty years, so I can only assume that she’s been making it for 60. I’ve adapted it slightly from the original by adding lemon zest and blueberries — it was her “fresh peach pie” without those additions and is absolutely delicious as such. When I have blueberries and peaches at the same time, I just can’t help myself.
I sent Emily a picture of this dessert. She reluctantly admitted there would be a few things about home she would miss. Peach pie was one of them.
- 1 9-inch pie crust
- 4 cups ripe peaches, peeled, sliced
- 2 cups fresh blueberries
- 1/3 cup butter, melted
- 1 cup sugar
- 1/3 cup all purpose flour
- 1 egg
- 1/2 teaspoon lemon zest
- Preheat oven to 450. Dust work surface with flour. Roll out pie crust to fit 9" pie plate. Transfer crust to pie plate. Trim off any excess crust that hangs beyond 1/4"over the edges. Shape edges of crusts with your fingers by pinching your thumb and index finger together on the outside of the crust and using your other index finger to press the pastry into the wedge between your pinched fingers. (see photos above).
- Prick crust with fork. Cover crust with foil or parchment paper and fill with pie weights or dried beans. Blind bake for 6-7 minutes until set, but not browned.
- Reduce oven to 350 degrees.
- In a large bowl toss peaches and blueberries together. Add fruit to pastry shell.
- In a small bowl, add remaining ingredients, mixing with a fork until combined. Pour evenly over fruit.
- Bake pie for 1 hour and 10 minutes, until set.