I am going to Georgia tomorrow. I went to a farmer’s market on Sunday. These two events bring big things! Also, after so many savory dishes, I guess I owe you something sweet, don’t I?

Well, I’m not going to let my southern roots down by giving you some frou frou french ganache. I’m going to give you something proper Georgian. You’d better get ready because this is guaranteed to bring out your southern drawl.

WHITE PEACH AND BLUEBERRY PIE
Time: <2 hours
Amount: A pie’s worth. Weren’t you listening? 

INGREDIENTS

Shell:

• 1 1/2 cups flour
• 1/3 cup sugar
• 1/4 cup butter, softened
• 1/4 tsp salt
• 1 egg yolk
• 2 tsp vanilla extract/flavor
• 3 tbsp, 1 tsp cold water

Filling

• 1 pound peaches. I used white peaches because they were on sale at the farmer’s market that USF just started.
• 6 ounces of blueberries. They should be sweet and juicy.
• 1 tbsp butter.
• 1 tbsp sugar.

DIRECTIONS

Shell:

1. Mix flour, sugar, salt, and butter until dough is crumbly.
2. In a separate bowl, beat egg yolk, water and vanilla.
3. Add wet mixture to dry, and knead until it is a solid piece of dough. Refrigerate for about an hour. Start working on your filling; no reason to waste time, is there? Unless there’s something great on TV. Or you have to tend to your laundry. Or you’d like a nap. Who am I to judge your life?
4. Preheat Oven to 350. 
5. Cut dough in half (make it like the halves in that peanut butter commercial where the one greedy asshole gets his comeuppance when his younger brother gets to choose the halves, and he is stuck with the tiny sliver he was going to foist off on said bro), and roll out one piece into a large flat disk. Place one the bottom of your pie pan. I used a 1.6 liter corningware ceramic, because I don’t have a pie pan.
6. Poke the crust repeatedly with a fork. Then bake the crust for 15 minutes.
7. Turn down the oven to 350.

Filling:

1. Melt butter in a pot over medium heat.
2. Add peaches, blueberries, and sugar.
3. Cook over medium to medium low heat for 20 or so minutes until the peaches are soft to the touch, and the blueberries have given the sauce a great purple color. If the filling has reduced too much, add a few teaspoons of water.

Pie:

1. Put the filling into the crust.
2. Roll out the second, smaller half of the dough and place it on top. If you cover the entirety of the top, be sure to poke a few holes in top. Using only a few strips (and cooking in a smaller vessel than a standard pie pan), I had plenty left over. You can save it or you can roll it flat and turn it into shortbread cookies.
3. Bake at 350 for 30-35 minutes until top crust is golden brown.

Serve it still warm with ice cream, whipped cream, custard, or sweet yogurt (I live in California now, so I apparently I feel the need to supply healthy additions to a dish that has over a 1/4 cup of butter in it). If I had anything to choose, I’d pick a lightly sweetened gelato; in actuality, I ate mine plain for dessert, breakfast and dessert again because ice cream isn’t in my budget.