Recipe of the Day: Blueberry-Peach Lid Pies

Mason-jar lids make perfectly sized blueberry-peach pies for summer treats. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3p0rUwp Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Blueberry-Peach Lid Pie Recipe courtesy of Food Network Kitchen Total: 1 hr 5 min Active: 15 min Yield: 6 servings Level: Easy Ingredients Cooking spray, for spraying the lids 2 medium peaches, peeled and diced (about 2 cups) 1 cup blueberries 2 to 3 tablespoons granulated sugar 2 teaspoons cornstarch 1/8 teaspoon freshly grated nutmeg Kosher salt 2 teaspoons lemon juice One 14-ounce box refrigerated pie crusts (2 crusts) All-purpose flour, for rolling 1 large egg, beaten 1 tablespoon cold unsalted butter, cut into bits Demerara sugar, for sprinkling Directions Special equipment: 6 wide-mouth (3 1/2-inch diameter) mason jar lids and a 4 1/4-inch round cutter, optional Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Prepare 6 wide-mouth (3 1/2-inch diameter) mason jar lids so that the rubber seals on the inner part of the lids face down, then spray the insides of the lids lightly with cooking spray. Toss together the peaches, blueberries, sugar, cornstarch, nutmeg and a pinch salt in a medium bowl. Drizzle with the lemon juice and toss again. Set aside at room temperature while you roll the crusts. Roll out 1 crust on a lightly floured surface. Cut out 6 bottom crusts with a 4 1/4-inch round cutter (or just cut slightly larger than the circumference of the lids). Fit the crusts into the prepared lids and press up the sides so the crusts slightly overhang the edges. Roll out the second crust and cut out 6 top crusts. Cut 3 small slits in each top crust for steam vents. Divide the filling among the bottom crusts and lightly brush the edges with the beaten egg. Dot with the butter, top with the vented crusts and crimp to seal. Brush the tops lightly with beaten egg and sprinkle with demerara sugar. Bake on the prepared baking sheet until the crusts are golden brown and the filling is bubbly, about 30 minutes. Let cool at least 20 minutes before serving. To serve, press the bottom of each lid up and pop the pie out, leaving the ring and lid behind. From Food Network Kitchen Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Recipe of the Day: Blueberry-Peach Lid Pies | Food Network https://youtu.be/VTlWSmbEAPk