One of my favorite desserts that my grandmother used to make was peach blueberry pie. Nana was the type of woman who just had to have every tasty recipe that she came in contact with. Especially recipes from restaurants. She enjoyed making authentic favorites for her friends and family. Mostly unique treasures that are only found at specific restaurants. When my grandparents would travel or try a new place to eat then my grandmother would often get a cookbook. She’d even ask for the secret recipes and insist that she would tell no one else. The memory definitely makes me smile just thinking about her trying her hardest to get that one coveted recipe.
When she passed away I inherited many of her cookbooks. Over the years she had become a collector of cookbooks so there were a lot! So many treasured recipes. It’s so special to me when I go through and find notes she has made or hand-written recipes that she was able to snag from chef.
One of my grandparents favorite restaurants was Elsah Landing. And that peach blueberry pie? It was a cherished Elsah Landing dessert.
Authentic Elsah Landing Peach Blueberry Pie
*This recipe is from the Elsah Landing Restaurant Cookbook.
– 2 pastry crusts (9 inch)
– 3 cups sliced peaches (fresh or frozen)
– 3 cups blueberries (fresh or frozen)
– 1 cup sugar
– 3 Tablespoons quick cooking tapioca
– 1/8 teaspoon salt
– 1 Tablespoon lemon juice
– 1 Tablespoon butter
– Pre-heat oven to 450 degrees.
– Combine peaches and blueberries.
– Combine sugar, tapioca, and salt. Add to peaches and blueberries. Stir gently to mix well.
– Sprinkle lemon juice over fruit. Toss lightly to mix.
– Cut butter in small pieces. Place over fruit. Put bottom crust in pan, trim edges, and motion top edge. Place top crust over pie, trim edges, and flute. Cut slits in top curst in several places.
– Bake 450 degrees for 10 minutes. Reduce to 350 degrees and bake for 30-45 minutes, or until lightly browned.
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