Like so many well-meaning cooks today, I spend my share of time clicking on and collecting recipes I fancy I’ll make one day. Cooking-wise, the online-curator me is a lot more impressive and adventurous than the actual me, a reality gap, they tell me, not uncommon to online dating sites.
Anyway, my obsession du jour is, understandably, peaches, which – if my crammed virtual recipe boxes are any indication – I soon intend to brandy, churn (ice cream), poach, ice pop, crumble, cobble, macerate, grill, cookiefy, pancake, and toss with quinoa and walnuts for dinner, though I’m not entirely sold on this last.
It’s enough to make a head spin like you’ve had one too many rounds of Raspberry Peach Prosecco Punch, the most recent addition to my lineup.
And if my aspirations come up short? Then I’ll be perfectly fine with the less lofty ambitions of my heart – the usual string of peach pies I crank out in June and July. These pies won’t grab headlines or, perhaps, win novelty points, but they’re drop dead delicious and fetching, and I promise you’ll be back for seconds.
Take the Fresh Peach and Cherry Pie I made this week, featured here. The name isn’t sexy, the concept not particularly novel, and the only secret ingredient is your ability to procure ripe, juicy peaches on the verge of greatness. Those and a pint of plump sweet cherries will make you a pie whose memory will linger well beyond the holiday week ahead.
Speaking of cherries, I had a situation this week with my cherry pitter. It’s missing in action, so I had to improvise – a little story I relate in the video here. I’ll let you watch the tale unfold, but be advised that if you have an alternate DIY pitting method that works for you, by all means don’t use mine.
Lowcountry Pie Getaway 2018: Just Two Spots Left
That’s right: as we expected, there’s been keen interest in this, our 5th Annual Lowcountry Pie Getaway, and now there’s room for just two more of you to join us in Charleston, S.C. this coming October 12th through October 14th for an unforgettable pie making weekend.
I won’t repeat everything I’ve already written about the Getaway here, other than to say how gratified we are that we started this tradition, and how fortunate we feel to have met and gotten to know so many wonderful Pie Academy members at the Getaways.
So please, send us an email if you’re interested and we’ll get a registration form right out to you. Thanks.
RECIPE NOTE: If you enjoyed this peach pie video, and would like to watch another and see how I blanch peaches, click here.
PIE PASTRY NOTES: For the following recipe, feel free to use any favorite double crust recipe you like. If you’re looking for a butter crust, I suggest the Slab Pie Dough. If you prefer a shortening crust, try the Double Crust Shortening Pie Dough.
Fresh Peach & Cherry Pie
Ingredients
- Enough pastry for a double crust pie, refrigerated (see links in story for pastry suggestions)
- 4 1/2 cups peeled and sliced ripe peaches (see link in story for blanching instructions)
- 1 cup pitted sweet cherries, preferably halved
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 tablespoon lemon juice plus 2 teaspoons grated lemon zest
- 3 tablespoons heavy cream plus extra sugar, for glaze
Instructions
- If you haven't already, prepare your pie dough and divide it into two pieces, one for the top crust and one for the bottom crust; make the piece for the bottom crust slightly larger. Shape into 3/4-inch thick disks, then wrap in plastic and refrigerate for 45 to 60 minutes before rolling.
- Preheat the oven to 400°. Put one of your oven racks in the lowest position and the other one in the middle of the oven.
- Prepare the filling: combine the peaches and cherries in a large mixing bowl. Add the sugar, cornstarch, nutmeg, and salt. Mix well, breaking up any clumps of cornstarch you might see. Stir in the lemon juice and lemon zest. Set the filling aside.
- On a lightly floured surface, roll the larger disk of dough into a 12 1/2- to 13-inch circle and line a 9 1/2-inch deep-dish pie pan with it, letting the edge hang over the sides of the pan. Refrigerate while you roll the other piece of dough into an 11 1/2- to 12-inch circle. Use a small round cutter to make a hole in the center of the dough. (Lacking that, poke several holes in the top pastry with a paring knife after you attach the top crust, twisting the blade to expand the holes somewhat.)
- Transfer the filling to the pie shell, smoothing to even it out. Lightly moisten the edge of the shell with a wet fingertip or pastry brush. Drape the top pastry over the filling, pressing along the edge to seal. To finish off the edge, either trim it - leaving a 3/4-inch overhang - then pinch into an upstanding ridge; flute if desired. Or simply trim the excess dough with a paring knife, flush with the edge of the pan, then use a fork to crimp it.
- Mix the 3 tablespoons heavy cream with 2 teaspoons water. Brush it lavishly over the pie, but don't let it puddle. Sprinkle the top of the pie generously with sugar, then brush the top again with a little more of the cream.
- Place the pie on a baking sheet, preferably one lined with parchment, and bake on the lower rack for about 25 minutes. Reduce the heat to 375°. Move the sheet up to the center rack and bake another 25 to 35 minutes, until the top is a rich golden brown and any visible juices bubble thickly. Cool on a rack for at least 2 hours before serving. Makes 8 to 10 servings.
