Ingredients:

  • 2 1/2 cups (300g) King Arthur Gluten-Free All-Purpose Flour, plus extra for dusting
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1 cup (226g) unsalted butter, very cold and cubed (Metric: 230g)
  • 1 large egg yolk, beaten
  • 1/2 cup (120ml) cold buttermilk (Metric: 125 ml)
  • About 3 pounds (1.4 kg) ripe peaches (approximately 6 medium peaches), peeled and sliced
  • 1 cup (150g) fresh blueberries
  • 1/2 to 2/3 cup (100g - 135g) granulated sugar (adjust to taste depending on peach sweetness)
  • 1 teaspoon (2g) ground cinnamon
  • Scant 1/2 teaspoon (1g) ground nutmeg
  • 1/8 teaspoon (0.5g) ground ginger
  • 1/8 teaspoon (0.5g) ground coriander
  • 3 tablespoons (24g) King Arthur Gluten-Free All-Purpose Flour
  • 1 tablespoon (8g) cornstarch
  • 2 teaspoon (10ml) fresh lemon juice
  • 1 large egg, beaten
  • 2 tablespoons (25g) granulated sugar

Instructions:

  1. Whisk together dry crust ingredients.
  2. Cut in cold butter until it resembles coarse crumbs.
  3. Add egg yolk and buttermilk, mix until just combined.
  4. Divide dough, flatten into disks, wrap, and chill for at least 1 hour.
  5. Wash and slice peaches.
  6. Combine peaches and blueberries in a bowl.
  7. Whisk together sugar, spices, flour, and cornstarch.
  8. Toss sugar mixture with fruit and add lemon juice.
  9. Refrigerate filling while rolling out the crust.
  10. Preheat oven to 400°F (200°C) and place baking sheet on lower rack.
  11. Roll out one crust disk to a 13-inch circle and place in pie dish.
  12. Roll out the second crust disk to a 13-inch circle.
  13. Pour fruit filling into the bottom crust.
  14. Drape top crust over the filling.
  15. Trim, crimp, and seal the edges of the crust.
  16. Cut slits in the top crust for venting.
  17. Brush with egg wash and sprinkle with sugar.
  18. Bake at 400°F (200°C) for 15 minutes.
  19. Reduce oven temperature to 375°F (190°C) and bake for 45 minutes.
  20. Cool completely (at least 2 hours) before serving.