It’s fine, I’m turning into a pie.
Honestly, seeing the flakes in those lattice edges is pretty much the most satisfying thing ever.
Way more satisfying than trying to figure out our home school/nanny situation for the fall, which is just the gift that keeps on giving.
If you consider stress, stress, and more stress to be a “gift”.
But let’s not think about that. Let’s talk about happy things.
Like this PIE, which is a kind of peach heaven on earth.
It’s filling is simple: loads of peaches with some grated apples added in for tartness and pectin to thicken.
What makes it extra special is that the fruit gets macerated with sugar and then the juice that is released is reduced down to a glorious peach caramel that gets mixed back into the pie filling before baking.
Doing this amplifies the peach flavor times a billion and makes it that much more delicious.
The pie crust used here is an all butter double crust from The Four & Twenty Blackbirds Pie Book. It is my absolute favorite and is a DREAM to work with. If you’ve been afraid of or struggled with pie crusts in the past, then this is the crust for you. You make it by hand in a bowl (no need to dirty the food processor = LIFE WIN because cleaning that thing is one of my most dreaded tasks in life) and it rolls out perfectly every time.
- 2½ cups all purpose flour
- 1 tsp kosher salt
- 1 tbsp sugar
- ½ lb (2 sticks) cold unsalted butter, cut into ½-inch pieces
- 1 cup cold water
- ¼ cup cider vinegar
- 1 cup ice
- 2.5 lb peaches, peeled, pitted, and sliced into 1-inch slices
- 2 small apples, peeled and grated
- ½ cup + ¼ cup sugar, divided
- ¼ tsp kosher salt
- 2 tbsp unsalted butter, cold
- 2 tbsp heavy cream
- 2 tbsp peach schnapps
- 1 tsp vanilla extract
- ¼ cup cornstarch
- 1 tsp lemon juice
- ½ tsp ground cinnamon
- 1 large egg
- 1 tsp water
- Whisk together the flour, salt, and sugar in a large bowl. Add the butter to the flour mixture and toss to coat. Using a pastry blender, cut the butter into the flour until only pea-sized pieces of butter (or smaller) remain.
- In a separate small bowl, combine the water, cider vinegar, and ice. Sprinkle 2 tbsp of the ice water mixture over the flour-butter mixture. Toss with your hands until fully incorporated. Add more of the ice water, 1-2 tbsp at a time, using your hands to mix. Add just enough of the water mixture so that the dough comes together into a ball. Split the dough in half and shape each half into a flat disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Combine the peaches, apples, ½ cup sugar, and salt in a large bowl. Allow to sit for 30-45 minutes.
- While the fruit is macerating, prepare the crust. Roll out one piece of the dough into a 12-inch circle and fit it into a 9-inch pie plate. Transfer to the fridge. Roll out the second piece of dough into 12-inch circle and cut into lattice strips. Place on a parchment-lined baking sheet and refrigerate until ready to use.
- When the fruit is done macerating, strain the juice into a saucepan and return the fruit to the large bowl. Add the remaining ¼ cup of sugar to the saucepan and bring to a boil. Simmer until it is reduced to ½ cup, about 5-6 minutes. Remove from the heat and whisk in the butter, heavy cream, peach schnapps, and vanilla.
- Sprinkle the cornstarch into the fruit and toss to coat. Add the lemon juice, cinnamon, and peach juice mixture. Stir gently to combine.
- Pour the peach filling into the pie shell. Use the lattice strips to form a lattice top crust. Crimp the edges of the dough as desired. Place the pie into the freezer for 20 minutes.
- While the pie is chilling, preheat the oven to 425F. Place a baking sheet on the lowest position in the oven to preheat that as well.
- When ready to bake, whisk together the egg with 1 tsp water. Brush the top of the pie with the egg wash and sprinkle with 1-2 tbsp of sugar.
- Place the pie on the preheated baking sheet. Bake for 25 minutes. Decrease the oven temperature to 375F. Bake for another 40-50 minutes, or until the crust is golden and the juices in the center are bubbling.
- Allow to cool for at least 4 hours before serving.