In Connecticut the peach season and the blueberry season overlap for just enough time to make one pie each summer. However, since we had the abundance of South Carolina peaches and Charlie’s blueberries were also coming on like gangbusters, I had an opportunity to bake a pie just in time for the 4th of July. Here, in all its glory, is a red(pie plate), white(sugar dusting), and blue delight. Actually it was already half eaten by the time the holiday arrived!
If you have read me in past summers, you already know about the history of this luscious dessert. If you are new, however, the story is worth knowing. When Charlie and I were first dating I told him about an amazing peach/blueberry pie I had made in the summer of 1969 from a recipe torn from the local paper. I had, in the meantime(18 years) lost the clipping. A devoted pie eater, he got in touch with the newspaper’s food editor(back when they still had one) and set her on the hunt for the recipe. She found it, typed it out and sent it to him. It is that peach/blueberry stained paper I still use.
And since the blueberries continue to ripen and the local peaches will eventually be ready, he can look forward to an unprecedented second peach/blueberry pie this August.