Peaches and their cousins, nectarines, are both good sources of lycopene and lutein, which are responsible for the orange, yellow and red pigment colors found in the fruit and its skin. These phytochemicals are especially beneficial in the prevention of heart disease, macular degeneration and cancer. Lycopene is also a powerful anti-inflammatory agent. Peaches are high in fiber and a great source of potassium, vitamin C and beta-carotene.
Wild blueberries are one of the most delicious fruits, with far more flavour and twice the phytonutrient content than their cultivated counterparts. Blueberries contain anthocyanins, found in the blue pigments of the berry, which help neutralize free radicals and help prevent cell damage. They also help protect us from the damage caused by inflammation and help protect the brain from aging, Alzheimer’s disease and other degenerative diseases.
Tip: This pie is best using fresh, local peaches which are in season and ripened properly. If you find delicious nectarines, they can also be used. A ripe peach or nectarine should be juicy and sweet. The flesh of the fruit should separate easily from the pit. If the peaches are not ripe enough when purchased, they can be ripened by placing in a paper bag and left on a counter overnight. This pie is also wonderful using wild blueberries, which cannot be matched for a true blueberry flavor. While fresh is best, if you cannot find fresh wild blueberries, buy frozen. They are available in the freezer section of many health food stores.
Pastry for a two pie crust: Use your favourite or see recipe below.
7–8 medium peaches
1 cup wild blueberries
1/2 cup organic sugar
3 tbsp spelt flour
1/2 tsp cinnamon
Roll out 2/3 of the dough into an 11″–12″ diameter circle, using spelt flour as dusting flour to prevent sticking. Lay the circle of dough into a pie plate with one inch of pastry hanging over. Mix dough scraps with the remaining cold dough and roll out the rest of the dough into a square. Using a knife or pastry wheel, cut the pasty into 10 one-inch wide strips and set aside. Slice and pit peaches and place into a bowl unpeeled. Add blueberries. Mix sugar, flour and cinnamon together and add to fruit. Mix well and place into pie shell. Lay 5 strips across the pie on a diagonal. Lay the other five strips across the first five strips on the opposite diagonal. Trim off any excess from the strips. Using the rim of the pie plate as a guide, fold the excess pie dough into a lip around the edge of the pie and pinch edges together with your fingers to make a fluted edge. Bake at 400 degrees F for 20–25 minutes or until the crust is baked and slightly golden. Lower temperature to 325 degrees F and bake another 20–25 minutes to finish cooking the filling. You should see the filling thicken and bubbling. Let it cool until slightly warm and serve. Top with crème fraiche
This is a whole grain version. If you want to use some white flour but still get some fibre, use unbleached cake and pastry wheat flour or light spelt in place of the kamut flour. It is your choice. make the version that you will like best.
Makes two 9″ pie crusts or one double crust
10–12 regular tarts or 18 mini-tarts or two 10″ flan shells
1 cup butter or coconut oil
2 tbsp coconut oil
1 1/2 cup spelt flour
3/4 cup white whole wheat or kamut flour
Pinch of salt
1 egg or egg substitute
1 tbsp apple cider vinegar
1 tsp salba, white chia or salvia hispanic
4 tbsp cold water
Place the butter and/or coconut oil, flours, chia, and salt into a food processor and process until the butter is blended into the flour. Transfer to a bowl. Mix the egg or egg substitute, vinegar and water together and add to flour mixture. Mix and squeeze all ingredients together into a ball, being careful not to knead. Chill for one hour before rolling.
For a gluten-free version: Use 1 1/2 cups whole bean flour and 3/4 cups brown rice flour