I thought it would be appropriate to make my first official re-launch post a food post seeing as food is a bit of an obsession for me. Furthermore, peach pie is probably my all time favourite dessert. Something about juicy peaches and flaky pie crust just says summer to me.
With summer is drawing to a close (insert tearful emoji here), and peach season wrapping up, I figured that there is no better time then now to take advantage of summers best fruits with a peach and blackberry pie. I love how blackberries add some contrast to the peaches and a bit of berry flavour to this pie.
I have to admit I have always struggled with getting pie dough just right. It can be a frustrating and finicky process getting the dough to be rollable while also maintaining those all important butter chunks inside. After testing multiple recipes I finally found a method that seems to work pretty well for me. J. Kenji López-Alt has written extensively for Serious Eats on the science of pie dough (yes it’s a science) and has come up with a pretty fool proof recipe. Link to his recipe here.
One thing I have learned through years of trying to find that perfect pie dough is to avoid handling your dough as much as possible. The key to a flaky crust is having butter chunks inside the dough that melt when it bakes to create spaces between the layers of pastry. When you over roll your dough or handle it too much with your hands you risk melting the butter or over-incorporating it. You want to see visible chunks of butter when you roll out your pastry dough!
Summer Peach and Blackberry Pie
- all-purpose flour – 2 1/2 cups
- sugar -2 tbsp
- kosher salt – 1 tsp
- unsalted butter, cut into 1/4-inch pats – 2 1/2 sticks
- ice water – 6 -8 tbsp
For the pastry follow the instructions for ‘Serious Eat’s Easy Pie Dough‘.
- peaches – 2 3/4 pounds (about 8-9 medium sized peaches)
- blackberries – 1 1/2 cups
- sugar – 1/2 cups
- cornstarch – 1/4 cup
- fresh lemon juice – 1 tbsp
- ground ginger – 1/4 tsp
- teaspoon salt – 1/2 tsp
- unsalted butter, cut into small pieces – 2 tbsp
- 1 large egg yolk, for egg wash
- heavy cream, for egg wash – 1 tbsp
Filling Recipe and Baking
- Preheat oven to 400° F.
- Remove your peach skins by blanching your peaches (definitely forgotten to do this before)! To remove the skins bring a large pot of water to a boil. Scour the bottom of each peach skin in a cross formation. Boil each peach in the water for about 1 minute. Remove each peach and place immediately into a bowl of ice water to stop the cooking process. Skins should now slip off easily.
- Slice your peaches into approximately 8 slices per peach. More on how to blanche, peel and slice your peaches here.
- Before removing your pastry from the fridge, stir together peaches, blackberries granulated sugar, cornstarch, lemon juice, and salt in a large bowl.
- After this step I allow the fruit mixture to sit for about 15 minutes so that it could release some of it’s juices (you can roll out your pastry during this time. I then discard most of the excess liquid as I find it can lead to a wet and soggy pie bottom.
- Remove your chilled pie dough from the fridge. On a lightly floured surface, roll out one disk of dough to 1/8-inch thickness and at least 13 inches in diameter. Roll dough around rolling pin and unroll it over a 9-inch glass pie plate, pressing gently to fit into plate. (If you have holes in your dough don’t sweat it! No one sees the bottom. Just take some dough and patch it up).
- Fill with peach mixture. Dot with butter.
- Get fancy. Roll out the other disk of dough to the same thickness and size as the first. For the decorative lattice top use a pizza cutter or a sharp knife to cut 3-4 1/2 inch wide strips and 3 1 inch wide strips. Form lattice on top of your pie by alternating sizes and places strips over and under one another. More on how to create the perfect lattice here.
- If you wish to add the braided edge to your pie, like I did, cut 9 1/4 inch wide strips that are about 6 inches long from your dough. Using these strips make three braids. Place braids on top of pie edge squishing together edges to create the look of one braid.
- Pop that baby in the fridge for 20 minutes.
- Whisk egg yolk and cream and brush over your lattice pastry. This helps to get that pretty golden finish.
- Place on a baking sheet (to catch any drips) in the oven at 400° F for 10 minutes.
- Reduce oven temperature to 375° for 50-80 minutes until pie is golden brown. If the top is browning too quickly you can just place some aluminum foil over top to prevent it from getting darker while still baking the rest of the pie.
- Allow pie to stand for at least 4 hours or overnight. Don’t refrigerate it will cause a soggy bottom!
I know this seems like a lot of steps but I wanted to be detailed in my instructions as I always wish other recipes were more informative! Honestly, after you make this once it will seem much less overwhelming. Baking is all about precision so following the recipe exactly is important.
I think this makes a fantastic long weekend dessert great for serving at a potluck or last summer BBQ. A scoop of vanilla ice-cream would make a great addition. Happy baking and I hope you enjoy your Labour Day weekend!