A Recipe from Betty Crocker’s Outdoor Cook Book (1961)
About the Recipe
Nothing quite says summer like a fresh fruit pie. This is a delightfully simple pie recipe, designed for making quickly and toting to a picnic or barbecue. Peach and blueberry is a classic combination, and this pie just works.
I used pre-made Pillsbury pie crusts (because some days there’s just not time to make it from scratch, and that’s okay), but feel free to use your favorite 9-inch crust, anything will do. Two quick adjustments – I doubled the butter, using about 3 tablespoons dotted across the pie. Next time I’ll also toss the blueberries in a little bit of lemon juice. This pie is a little bit on the sweet side, and that little bit of acidity would go a long way.
Don’t make my mistake – let it cool and set before serving to avoid some of the soupy mess you see above. And trust me when I say this is worth the wait. It tasted even better when I had it for breakfast this morning.
Otherwise, I’m pleased to report that my friend Raab (dressed in his ’50’s bowling shirt and toting his adorable daughter, Lila) enjoyed it quite heartily as dessert to our first barbecue of the season.
About the Book
This book is everything you’d look for in a mid-century style cookbook – a little bit absurd, great illustrations, and a little bit of racism (buyer beware…). It came my way via the sister of a good friend of mine who heard through the grapevine that I was also a collector.
It almost seems a shame to start with a pie, as the heart of this cookbook is in all of the great outdoor recipes found within – clambakes, broiled steaks, banana boats. But don’t fret – there will be more coming from this classic as the summer gets on.
Pastry for 9″ Two-crust Pie
1 to 1 1/2 cups sugar*
1/3 cup flour
1/2 t cinnamon
2 cups fresh blueberries
2 1/2 cups pared and sliced fresh peaches
1 1/2 T butter
*Use maximum amount of sugar only if berries and peaches are quite tart
Heat oven to 425*F (hot). Stir sugar, flour, and cinnamon in small bowl. Pour blueberries in bottom of pastry-lined 9″ pie pan. Sprinkle half of the sugar-flour mixture evenly over berries. Arrange peach slices over berries. Sprinkle with remaining sugar-flour mixture. Dot with butter. Cover with top crust which has slits cut in it for steam to escape. Seal and flute. Bake 40-50 min. Cool and serve.
If using frozen fruit: Use 1 pkg. (16 oz.) frozen blueberries and two pkg. (12 oz. each) frozen peaches, thawed and drained well, saving juice. Mix 1/2 cup sugar, 1/3 cup flour, and 1/2 t cinnamon with 1/2 cup peach juice; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 min. Add blueberries and mix lightly. Pour into pastry-lined pie pan; dot with butter; arrange peaches over blueberries and cover with top crust.