Summer is coming to an end, and I had to make one last peach pie, this one with enormous blackberries I found in the market on Saturday. As much as I look forward to cooler days, I will miss the fabulous corn, Jersey tomatoes, peaches, blueberries, and swimming – I’ll miss swimming.
The crust:
- 1 1/3 cups of all purpose flour
- 1 stick of very cold butter, cut up into small pieces
- 1/2 teaspoon salt
- 1/4 cup ice water
- The filling:
- 6 large peaches, peeled and sliced
- 1/2 pint blackberries
- 1 cup granulated sugar
- 3 tablespoons flour
- 1 teaspoon vanilla extract
- 1 tablespoon butter
1. Put flour, butter, and salt in a food processor with a metal blade pulse until mixture resembles coarse meal. Add ice water until the dough begins to clump together. Form into a ball, place in plastic bag, and work dough into a flat disc. Refrigerate for an hour.
2. In a large bowl toss peaches with the sugar, flour, and vanilla.
3. 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.
4. Place pie on a baking sheet and bake in a preheated 425º oven for 15 minutes. Lower the heat to 375º and bake for another 35 to 45 minutes until crust is golden. Cool on a wire rack.
