Perfect Peach Pie Entry-2013 by Samantha McGraw

Ingredients:

• 5 pounds peaches, peeled, pitted, and sliced
• 2 Tbsp fresh lemon juice
• 1 cup granulated sugar, divided
• 3/8 tsp kosher salt, divided
• 6.75 oz or about 1 1/2 cups plus 2 Tbsp all-purpose flour, divided
• Cooking spray
• 1 tsp baking powder
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup buttermilk
• 2 cups fresh blueberries
• 2 Tbsp turbinado sugar
• 1/4 cup unsweetened coconut

Directions:

1. Preheat oven to 375 degrees
2. Place peaches in large bowl. Drizzle with lemon juice; toss.
3. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture, and toss to combine.
4. Arrange peach mixture evenly in 13x 9 inch glass or ceramic baking dish coated with cooking spray.
5. Weigh or lightly spoon 6.75 oz. or 1 1/2 cups flour into dry measuring cups; level with knife.
6. Combine flour, remaining 1/4 teaspoon salt, and baking powder in bowl, stirring with whisk.
7. Place remaining 1/4 cup granulated sugar and butter in medium bowl, and beat with mixer at medium speed until light and fluffy (about 2 minutes).
8. Add eggs, one at a time, beating well after each addition.
9. Stir in vanilla extract.
10. Add flour mixture and buttermilk alternately to butter mixture, beating until just combined.
11. Stir in blueberries and unsweetened coconut.
12. Spread batter evenly over peach mixture, sprinkle with turbinado sugar.
13. Place baking dish on foil-lined baking sheet to catch drips.
14. Bake at 375 degrees for one hour or until top is golden and filling is bubbly.