I love making pies, and the great thing about summer is that there’s an endless supply of fruit to make them with. These peaches had been sitting on my kitchen table for a week waiting to get ripe, and finally on Saturday morning – it was a go!
- 2 2/3 cups of all purpose flour
- 2 sticks of very cold butter, cut up into small pieces
- 1 teaspoon salt
- 1/2 cup ice water
1. Put flour, butter, and salt in a food processor with a metal blade pulse until mixture resembles coarse meal.
2. Add ice water until the dough begins to clump together. Divide into three discs and place in separate plastic bags, and work dough into a flat disc. Refrigerate for an hour. (This recipe make 3 – 9″ pie shells, two for the pie and one for the freezer.)
- 2 pounds peaches, peeled and sliced
- 1 half pint raspberries
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/3 cup flour
- juice of a half lemon
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 2 tablespoons butter, cut into small pieces
1. Preheat oven to 425º. In a large bowl, toss together the peaches, raspberries, sugar, light brown sugar, flour, lemon juice, vanilla, cinnamon, and salt.
2. Roll out two thirds of the dough to fit an 9″ pie plate, ease pastry onto plate. Scoop the fruit into the pastry, dot with butter. Roll out remaining pastry and cut out long 1/2″ strips. Weave the lattice crust, tuck under the crust and crimp.
3. Bake at 425º for 15 minutes, lower the temperature to 375º and continue to bake to another 30 to 40 minutes until golden brown. Let cool on a wire rack for 30 minutes before serving.