Blueberry Peach Pie

I think I’ve been on Instagram too much lately.

All this beautiful, unique pie dough work has been on my mind and I decided to try my hand at braided lattices.  I mixed it up with regular lattice strips, and they’re actually not difficult and take your pie up a level (insta baker celeb level).  As long as you can braid, you can do this.

In terms of filling, I’ve basically been eating two peaches a day for the last 3 weeks and have been really happy about it.  This pie is is pure summer, and the beautiful fresh fruits that are too fleeting are smack dab in the spotlight.

So run to the market while you can and get these amazing fruits, before we’re inundated with pumpkin spice in everything from lattes to steak.

Crust Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp sea salt
  • 1 tbsp sugar
  • 1 cup butter (straight from the fridge, cut into 1 inch pieces)
  • 1 cup cold water
  • 1/4 cup vinegar (I use cider vinegar, mix it in the water)

Filling Ingredients

  • 4 peaches, sliced (about scant 3 cups)
  • 1 1/2 cups wild blueberries
  • 1/4 cup sugar
  • 2 tbsp lemon juice
  • 2 tbsp arrowroot powder
  • 1/2 tsp cinnamon
  • Pinch of ground ginger
  • 1/4 tsp sea salt
  • 1 tsp each flour and sugar
  • Egg wash (1 egg mixed with 1 tsp water)
  • Raw sugar for sprinkling

Steps

To make the crust, mix together flour, sugar and salt.  Using a pastry blender, “cut” in the butter. This means you’re almost mashing the butter into the flour with the blender, ensuring all butter is covered in flour until the butter pieces are about the size of peas or a bit bigger.

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Then, splash in a bit of your water mixture (2-3 tablespoons) and mix it around with your hand.  Continue to add a little at a time and mix and squish with your hand until a large dough ball forms.  If you need to get a bit more binding, add a bit of water to your fingers to help it along.  Don’t feel compelled to use all the water, mix it in until just combined and the dough is holding together.  Cut the dough ball into two halves and flatten into disks. Wrap and refrigerate for at least an hour.

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Remove from fridge and let sit for 5-10 minutes so the dough doesn’t crack. Roll out each disk on a floured surface until about 1/4 inch thick (it will be about 12-13 inches in diameter).

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Fold the rolled out crust in half and set into a buttered 9 inch pie pan.  Unfold gently and settle the bottom of the crust into the corners.  Refrigerate while making filling.

To make braided lattice, cut rolled out pie dough for topping into 8 even strips.  Take 4 of these strips and carefully cut each into 3 smaller even strips (a pizza cutter is great for this).

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Gently press the top of each strip on top of each other so they stay together from the top.  Then, gently braid normally all the way down, gently pressing the bottom of the strips together like you did on the top part.

Repeat with the other 3 strips and set aside in fridge while you make filling.

Mix peaches, berries, sugar, lemon juice, and spices in a large bowl until thoroughly combined.

Mix 1 tsp each of flour and sugar around bottom of pie plate to absorb extra juices and pour in filling.

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Arrange lattice and crimp as desired.  Place in fridge to rest for 10-15 minutes.

Brush with egg wash and sprinkle with raw sugar.  Place on baking sheet on bottom rack and bake until pie begins to brown, about 20 minutes.  Reduce heat to 375F and bake for another 30-35 minutes, until pie is golden brown and bubbling.  Allow to rest for 2 hours.

***If you want to try the herringbone lattice as per my August 2017 post, check out the tutorial on Serious Eats!

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