One of the best things about summer has to be the fruit that is in season. Although it’s just the beginning of peach season, I had to make some sort of peach concoction.
On my way to the grocery store I ran across this recipe and decided to make it spur of the moment. I did decided to do an all butter crust where the original crust was a rye crust, we’ll save that for another day. Speaking of crust, it was the first time that I have ever done a lattice-top. It is F A R from perfect but it looks somewhat decent in a rustic way (at least that’s what i keep telling myself).
The peaches need to be peeled, so I recently learned a bit of a trick. Cut a shallow “X” on the bottom of the peach, blanch them in boiling water for about a minute then put them in an ice bath to keep them from continuing to cook. It makes the skin so much easier to peel off.
For the Crust, I used this recipe:
(Makes one double crust pie)
1 3/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) cold butter, cut into chunks
2 egg yolks
3 tablespoons cold milk
Stir the flour sugar and salt together in a medium mixing bowl. Cut in the butter chunks just until they are about the size of pecans and the flour will hold together a bit when you clump it.
Whisk together the egg yolks and milk in another small bowl, then dump this into the flour mixture and stir until the dough just comes together in a shaggy mess.
Turn your shaggy mess out onto a cold, un-floured work surface. Gather the dough into a tight mound, then using the palm of your hand, smear the dough down the side of the mound on each side, moving around the mound so all the dough gets smeared. This is a process called fraissage. Scrape the dough back into a mound and repeat. At this point the dough should have come together into a pretty cohesive mass streaked with butter.
Gather the dough, divide it into 2 pieces with one just a bit larger than the other (the bottom crust needs to be a little larger than the top), wrap each tightly in plastic wrap and flatten them into disks. Refrigerate for at least 4 hours before using.
Now for the pie filling:
1 lemon, zested and juiced
1/2 vanilla bean, seeds scraped
3/4 cup sugar
5 cups peeled peaches, cut into 1/3-inch slices
2 cups blueberries
4 to 5 tablespoons flour
1/4 teaspoon freshly grated nutmeg
1 egg (for topping)
2 tablespoons coarse sugar (for topping)
To make the pie: When you’re ready to make the filling and assemble the pie, preheat oven to 400º F.
On a lightly floured surface, roll out one piece of the dough into a 12-inch (approximately) circle about 1/8-inch thick and place it into a 9 or 10 inch pie pan. Place in the fridge while you prepare the rest of the pie.
Roll out the other piece of dough into a rough square, about 1/8-inch thick, and place it on a parchment-lined sheet pan in the fridge to chill. Prepare the filling while the dough chills.
In a large bowl, rub the lemon zest and vanilla bean seeds into the sugar, then add the peaches, blueberries, flour, nutmeg, and lemon juice. Toss gently to combine. If the mixture looks extremely juicy, add in the extra tablespoon of flour. (Reserve the egg and coarse sugar to finish the pie.)
Cut the square of chilled dough into 8 to 10 strips using a pastry cutter, pizza wheel, or long knife. I like strips that are about 1-inch wide, but you can make them a bit smaller — and they definitely don’t have to be perfect. To make a lattice top, starting from the top left corner of the pie, lay one strip of dough horizontally and one strip vertically, so that the horizontal strip is on the bottom. Lay a second horizontal strip about 1/2 inch below the top strip so that it overlaps the vertical strip. Fold the top horizontal strip to the left and lay another vertical strip about 1/2 inch to the right of the first one. Next, fold the top horizontal strip back over it. This way, the second vertical strip will go underneath the top horizontal strip and over top of the second horizontal strip. Fold the first vertical strip up and lay down a third horizontal strip. Fold the vertical strip back down. Next, fold the second horizontal strip to the left and place a third vertical strip. Fold the horizontal strip back over the pie. Fold the middle vertical strip up and lay down the fourth horizontal strip. Fold the top and third horizontal strip to the left and place a fourth vertical strip. Continue until all strips are used and the top of the pie is covered.
Trim the edges of the dough evenly, then fold the bottom dough up and over the lattice strips and crimp the edges of the dough. Slide the whole pie into the fridge or freezer for about 15 minutes before you bake it to firm up the crust.
When you are ready to bake, carefully and gently brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar. Put the pie on a baking sheet to catch any drips and bake for 15 minutes on the lowest rack of your oven, then lower the oven temperature to 375º F and bake for 35 to 45 minutes, or until the crust is deep golden brown and the juices bubble. Cool the pie completely before serving.
For the original recipe with the rye crust, check out: food52.com/recipes/23301-lattice-top-peach-and-blueberry-pie-with-rye-crust