I love combining fruits with fall herbs. This post shares a delicious blueberry peach pie with rosemary recipe along with some food photography tips from my photo shoot. Let’s dive in!
This post contains affiliate links. Read the affiliate disclosure.
Food Photography Tips for Blueberry Peach Pie with Rosemary
SHOOT THE PROCESS
When it comes to food photography for your food blog, I love it when people show parts of the process. You can start with shooting the ingredients on their own. Then, shoot them being added to the bowl or simmering on the stove. You can even add a human element and capture your hand sprinkling sugar on top of the crust.
If you’re shooting by yourself, I highly recommend getting a remote shutter release, so you can capture shots without having to be right by your camera. Maybe you want to capture yourself or your hand in the image. Or, maybe you’re trying to capture a splash or a swirl. This little tool will help you do it, because it fires your camera without you having to touch your camera. Just be sure to get a shutter release that is compatible with your camera model.
Read More About: Gear Recommendations for Food Photography
Recipe Notes for Blueberry Peach Pie with Rosemary
FALL HERBS AND FRUIT = DELICIOUS
This was the best version of a blueberry pie in my experience of making blueberry pies. The addition of fresh peaches and bright lemon zest really brightened up the flavors. The hints of rosemary are subtle and add a nice fall element to the flavors. A little goes a long way with the rosemary, so don’t overdo it.
This is my Mom’s secret ingredient to all of her juicy fruit pies. If you add a handful of Wheaties to the bottom of the pie crust before adding the fruit, it will help absorb some of the juices so the pie holds together easier. No one will ever know they’re there. 😉
Read More About: Roasted Red Pepper and Cauliflower Soup
Blueberry Peach Pie with Rosemary
- 3 cups blueberries
- 2 cups peaches, peeled, pitted and sliced
- 1/3 cup sugar
- 5 tablespoons flour
- 1 tablespoon lemon zest
- 1/4 teaspoon Vanilla extract
- Juice of 1/2 lemon
- 1/2 teaspoon salt
- One tablespoon freshly chopped Rosemary
- A pinch of cinnamon
- Two store bough pie crusts
- 1 egg, lightly beaten for egg wash
- Preheat oven to 350 degrees Fahrenheit.
- Roll out one of the pie crusts and place it gently in the bottom of a pie pan.
- In a large bowl, mix the blueberries, peaches, vanilla, flour, sugar, salt, rosemary, lemon juice and lemon zest together until well combined.
- Pour the blueberry peach mixture into the pie pan on top of the pie crust.
- Create the top crust of your choice. I made a lattice crust.
- Sprinkle top of crust with a little cinnamon.
- Place pie pan on top of a baking sheet to catch any juices that bubble over and place on the middle rack of the oven.
- Bake for 45-50 minutes until juices are bubbling and the crust is starting to turn golden.
- Remove from oven and lightly brush the crust with the egg wash. Be sure the juices are bubbling before you brush the crust with the egg wash, because the egg wash will brown the crust quickly.
- Bake for an additional 5-10 minutes, until the crust is golden brown.
- Remove from oven and place on a wire rack to cool for about 15-20 minutes.
- Slice and serve with an extra sprinkle of sugar on top.
This post contains affiliate links which means if you click or make a purchase through my site, I might make a small commission (at no extra cost to you). I only promote products and equipment that I actually use and support.
All images ©Regan Baroni 2017.