The King’s Peach Pie for Oscar night 2011

Our red-carpet menu for Oscar night is shaping up: The Ribs are All Right, True Grits with Salt, Social Knockwurst, Mesclun Firth and Jesse Iceberg Lettuce Salad with Geoffrey Russian Dressing, Mark Ruffalo Mozzarella on Helena Bonham Crackers, Winter’s Boneless Chicken Piccata (rather than Natalie Porterhouse Steak), Bristian Kale, Christopher Nolan’s Citrus In Sections, The Fighter Punch, Danny Boyle-ing Water for Toy Story Tea, and, of course, The King’s Peach Pie.

Worthy of the stuttering monarch, George VI, this recipephany calls for George-uh peaches plus blue-blood blueberries to cut the sweetness and give it a royal purple hue.

The King’s Peach Pie

• 2 eggs
• 2 tablespoons tapioca
• 3/4 cup dark brown sugar (or 3/4 cup white sugar with 1 tablespoon molasses)
• Pinch salt
• 1/4 teaspoon grated nutmeg
• 2 pounds ripe peaches, peeled and sliced (about 4 cups) fresh or frozen
• 1 cup blueberries, fresh or frozen
• Pastry for 2 9-inch crusts
• 2 tablespoons heavy cream (or milk, although cream is better)

Preheat oven to 450°.

In a large mixing bowl, beat eggs until frothy. Add tapioca and allow to absorb liquid for 2 minutes and soften. Beat in sugar, salt and nutmeg. Add peaches and blueberries, and toss well.

Spoon fruit into a 9-inch pie plate lined with pastry. Roll out top crust and cut 3-4 slits. After moistening edges of the bottom crust, lay top crust on, pressing edges firmly together. Trim off excess dough (save for decorating) and crimp edges decoratively. Brush cream or milk over top crust for a glaze.

Place pie on a cookie sheet on a rack in the top third of the oven. Bake for 15 minutes at 450°. Lower heat to 350° and bake about 30 minutes, or until pie is golden brown. Serve hot or at room temperature.

For Blueberry Peach Pie: Use 2 cups of peaches and 4 cups of blueberries.