Cuisine. 10 minutes of prep. 35 minutes of baking and a little pie is born

1965069_10204228642984590_4493863809475318836_nThere 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.

About gojohnego

Avid foodie and kitchen tinkerer, artist, news junky and political wonk, musician, blogger, naturist, dog-daddy, and owner of a kinky play-space. ...and did I mention I'm single ;)
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