Listen up: i’m a fall girl. I live for Autumn. I love the leaves and pumpkins and back-to-school excitement and Halloween. (Oh, Halloween – that’s a blog for another day.) But this pie? This peach pie has me wishing for an endless summer. WHO AM I?
I didn’t create this recipe. I found it when I got lost in an instagram search and found the lovely Millys-Kitchen and it sounded really good so I jumped all in.
My pie making skills are amateur. My lattice didn’t tuck under the sides of the pie as well as I would’ve wanted and my crust wasn’t as thick, but I really love pies so that’s all the more reason to make them, right? Practice makes perfect! And just as the recipe says, I kept the skin on the peaches because…look at those colors!
1 recipe flaky pie dough (see below)
3 lbs firm-ripe peaches (about 6 large)
2 teaspoons fresh lemon juice, or to taste
2 ½ tablespoons cornstarch, divided
9 tablespoons sugar, divided
½ teaspoon ground ginger
8 oz raspberries (about 2 cups)
Flaky Pie Dough
1 lb + 2 oz (4 cups) all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons kosher salt
8 oz (2 sticks) butter, cut into 1/2-inch pieces and chilled
5 oz (1/2 cup + 2 tablespoons) lard, cut into 1/2-inch pieces and chilled
2 teaspoons apple cider vinegar
3/4 cup cold water
3 tablespoons cream or milk (or a whole egg beaten with 1 tablespoon water), to glaze
1-2 tablespoons turbinado, demerara or sanding sugar (regular old sugar will work, too)
Arrange a rack in the middle of the oven and preheat it to 425°F.
Cut the peaches into slices about 1-inch thick and place them in a large mixing bowl. Gently toss with the lemon juice and ½ cup of the sugar. Set aside to rest for 20-30 minutes. Pour off the juice from the peaches discarding all of it except for ½ cup. Toss the peaches (and ½ cup juice) with two tablespoons of the cornstarch, the ginger and a pinch of salt.
Place the raspberries in a medium mixing bowl and toss with the remaining 1 ½ teaspoons of the cornstarch and 1 tablespoon of sugar.
To fill the pie crust, pour half of the peach slices onto your well-chilled or frozen bottom crust. Arrange half of the raspberries over the peaches. Top with the rest of the peach slices and then the rest of the raspberries. Cover your fruit with your top crust. Trim the edges to overhang by 1/2 inch. Fold the top edges of the lattice inside the bottom crust. Place the filled and topped pie back in the freezer to chill for 15-20 minutes to keep pie crust from slumping.
Brush the top crust with cream, milk or egg wash and then sprinkle with the turbinado, demerara or sanding sugar. Place the pie on a sheet pan and bake until the crust is lightly browned, about 30 minutes. Reduce the oven temperature to 350°F and continue baking until the crust is dark golden brown, about 45-60 minutes longer. I like my crust deeply caramelized; if you like yours less dark, feel free to take your pie out earlier.
Remove the pie from the oven and allow it to cool a bit and firm up before slicing. Leftovers keep best covered at room temperature overnight. If you need to keep your pie for more than a day, cover tightly and store in the fridge.
Makes 6-8 servings.