Latticed Peach Raspberry Pie
There are few things I find more satisfying than biting into a really good slice of pie. Tart fruit juice running down your face, flakey crust crumbling under the weight of your fork, it’s the best. Is making the perfect pie filling tricky? Yes. Is making the perfect crust even more so? Yes. But oh man, is it worth it. Here’s a (not very secret) secret: I’m a little bit lazy sometimes, I used to be a semi-homemade kinda pie gal. I’d buy a frozen crust and then make my own filling. A good homemade filling is usually enough to distract one from a mediocre crust, but it doesn’t let you forget. Even though the people eating my halfway homemade pie couldn’t tell, I aways knew. I had to stop. It’s now just worth it to make my own crust. Try this one and I promise you’ll get it. Now, in terms of the filling, there’s absolutely nothing better than fresh summer fruit in a pie, but how does one make a perfect pie in the dead of winter? There aren’t any good peaches in January! Or in November! Or April for that matter! I’ll let you in on another secret for my perfect peach pie all year round: frozen peaches. Now hold on, before you all scream and boo and hiss, frozen fruit has such a bad rap, it really bums me out. But it’s the real deal, and I swear by frozen peaches in pie. Unless of course you happen to grow consistently perfect peaches in your yard or something, then excuuuuuse me. Don’t believe me? Try it for yourself.
Pie (filling adapted from the Williams-Sonoma Essentials of Baking cookbook, crust straight from the book, I’m not quite ready to mess around with such a delicate recipe)
Crust (makes a standard “double crust” recipe, so just cut this in half if you’re looking to make an open faced pie)
– 2/3 cup unsalted butter (I like to cut it into small pieces and then stick it in the freezer for 5 minutes)
– 6 tbsp. vegetable shortening (do the same thing as the butter with this ^)
– 2 2/3 cups flour
– 2 tbsp. sugar (optional)
– 1/2 tsp. salt
– 8 tbsp. ice water
In a food processor, combine the flour, sugar and salt. Pulse 2 or 3 times to combine. Remove the butter and shortening pieces from the freezer and pulse 8-10 times until the mixture forms course crumbs (about the the size of large peas.) Add the ice water a tablespoon at a time and pulse 10-12 times just until the dough just begins to come together. Transfer the dough to a work surface (I swear by the Silpat). Split the dough in half and form each half into a 6-inch disk. Wrap each disk in plastic wrap and refrigerate until well chilled, about 1 hour or up to overnight. Make the filling (see below). Here’s my method for rolling out a perfect pie crust: After the crust has chilled, remove one disk from the freezer and place on a piece of floured waxed paper on top of a work surface. Flour the top of the crust disk. Place another piece of waxed paper on top of that. Moving from the center out, rotating often, roll out your crust to fit a 9-inch baking dish, making sure to lift the waxed paper from the dough and flip it over every few rolls (crust should be about 1/4-1/8″ thick). Place in pie pan. To make the lattice pieces, roll out the second pie crust using the same method described above, but this time try to keep it in a rectangular shape. Cut the crust into ten 3/4″-1″ strips. Place in refrigerator while you assemble the pie.
– 2 16-oz. bags frozen peaches, fully thawed
– 3 cups fresh raspberries (you can use frozen here too, but keep in mind that the berries get a little too squishy post-baking, so don’t thaw them before baking)
– 2 tbsp. lemon juice
– 2 tbsp. cornstarch
– 2/3 cup granulated sugar
– pinch of salt
– 1 tbsp. flour
Preheat the oven to 425 degrees F. Combine all ingredients except for the flour in a large bowl. Sprinkle the flour onto the base of the pie crust, then pour in the fruit mixture.
– one egg
– 1 tbsp. granulated sugar
To make the lattice top: Place five of the strips evenly spaced vertically around the pie. Fold every other strip over itself. Going from the center out, place another strip onto the pie horizontally. Fold the first strips back into their original position over the new horizontal piece. Then fold the strips you didn’t use the first time over themselves and add another horizontal strip. Continue until all strips have been used. Right about now I bet you’re saying “Whaaaaaaaaat???!”, so here’s a handy illustration from Show Me Now, a freaking incredible site/book/app, to help because I was dumb and didn’t photograph my latticing
Once you’ve latticed the pie to your liking (I tend to redo mine about 57 times), whisk up your egg and brush it onto the crust, then top the whole thing off with a sprinkling of sugar. Place in the oven and bake for 25 minutes, then reduce the heat to 350 degrees F and bake for about 25 minutes more, until the crust is brown and the fruit is bubbly. Keep an eye on the edges, they’ll get brown real quick, so get your hands on these bad boys (I have really great 4 inch ones, which work for all sized pies, but I couldn’t find them on the internet, I’M SORRY EVERYONE).
Now enjoy your beautiful pie! It’s almost too pretty to eat!