Blueberry & Peach Pie

Makes one 22.5 or 25 cm j9 or 10 inch pie

1 Pastry recipe for a double crust pie

Roll dough out to a .5 cm [1/8 inch] thickness and place it in pie pan; chill at least 30 min.) Roll remaining dough to a .5 cm [1 /8 inch] thickness on waxed paper and cut into strips about 1 cm [3/8 inch] wide. Chill the strips at least 30 min.

Filling

1 Kg (2.2 pounds) firm, ripe peaches, peeled

500 mL (2 cups) Fresh Ontario Blueberries, rinsed

75 mL (1 /3 cup) sugar

50 mL (1/4 cup) all purpose flour

freshly grated nutmeg

15 mL (1 tbsp) milk and 10 mL (2 tsp) sugar glaze)

Preheat oven to 200°C [400°F].

Slice the peaches 1.5 cm [1 /2 inch] thick. Toss with blueberries. Mix the sugar, flour and a generous grating of nutmeg. Toss with the fruit. Heap the fruit into the prepared pie crust.

Arrange a lattice over the pie with the strips of pie crust. Brush the strips with milk and sprinkle with sugar.

Bake the pie with a liner pan or foil on bottom of oven to catch any juice that bubbles over 1 hour or until golden brown. Check the crust after 40 min; if it is browning too much, cover the pie loosely with foil. Cool the pie for at least 1 hour before serving.

Blueberry and Raspberry Tart

Serves 6 to 8

1 Pastry recipe for a double crust pie

Roll out 2/3 of the dough into 40x30 cm [16x12 inch] rectangle. Gently place in 1.5 L [12x8 inch] flan pan. Trim pastry, leaving 2.5 cm [1 inch] overhang; fold under, making lip to hold braid.

Roll out remaining dough into 10 cm [4 inch] square; cut into 9 equal strips. With hands roll out each strip into 50 cm [20 inch] rope. Braid 3 of the ropes together; repeat with remaining ropes. Dampen edges of pie shell with cold water; gently press braids onto edges.

With fork, prick bottom and sides of pastry; line with foil and weigh down with pie weights. Combine milk and remaining egg yolk; brush over braids.

Bake in 220°C [425°FJ oven for 10 min. Remove foil and weights; bake for 5 8 min longer or until golden. Remove sides of pan and let cool.

Filling

250 g (1/2 lb) cream cheese

25 mL (2 tbsp) sour cream or plain yogurt

15 mL (1 tbsp) sugar

5 mL (1 tsp) grated lemon rind

15 mL (1 tbsp) lemon juice

In food processor or bowl, combine all ingredients until well mixed and spreadable; spread over pastry.

Topping

625 mL (1 1/2 cups) each, Fresh Ontario Raspberries and Fresh Ontario Highbush Blueberries

25 mL (2 tbsp) apple or currant jelly, melted

Arrange alternating rows of raspberries and blueberries over filling.

Using pastry brush, glaze with jelly.