There were some ripe blueberries in the garden and the last ripe local peach in the fruit bowl. I had about 2 tbsp of butter left from a stick, a half a cup of flour, about half a shot of vodka to add to the pasty to make it flake, a little salt, a couple teaspoons of sugar and some cornstarch to thicken up the filling.

I also needed an excuse to try out the little French rolling pin I bought this weekend.

The flour, a pinch of salt, a pinch of sugar, the 2 tbsp of butter and the vodka went into a cereal bowl  and were combined together quickly to form a ball of dough, which I divided in half, rolled flat, and put inside my ramekin.

I peeled and sliced the peach, put in a handful of blueberries, the rest of the sugar, and a teaspoon of corn starch in another little bowl, and combined it and poured it into the crust.

Rolled out a second crust and topped the ramekin.

Painted the top with a little heavy cream and sprinkled it with maple sugar.

Into the tiny convection oven at 375 for about 35 minutes and now cooling in my kitchen I have a tiny peach and blueberry pie for my lunch. Now where is that salted caramel ice cream?

Dig in.