What do you do with summer fruit that’s going to be bad tomorrow? You make pie, of course! Honestly, I can’t decide if I like most fruits raw or cooked (baked, barbecued, you know). So when both Dad and I came home from the supermarket with giant bags of summer peaches, there was no way they were all getting eaten. At the end of the week there were exactly six left to make this amazing pie! I also had a few raspberries, so I threw them in here. The recipe called for nectarines and blackberries, but hey, this substitution worked just fine.
I am not a lattice pro, so I actually didn’t make as many stripes as I should have. Next time I will. It’s actually not so hard, and when you have a crimpy ravioli cutter people are impressed by your pie making skills. I served this to my mom’s cousins and friends at the pool, which is why I used the tart pan and not a pie one. In the end, it was actually easier because cutting it was so much easier! Just pop off the sides and slice with a knife. I think I’ll start using tart pans for all my future pie baking.
Don’t be intimidated by pies! If I can make this while sleep deprived while the baby naps (cause really I should have been napping, too) , you can find time to make it!
You wanna hear a secret? Not only does this pie make a scrumptious dessert (especially with ice cream on top), it also works as a quick breakfast! Just slice a piece and microwave for 30 seconds, because warm pie is yummier than room temperature pie any day.
Adapted from The Art and Soul of Baking:
Ingredients:
- 2 recipes Flaky Pie or Tart Dough
- 6 ripe peaches
- A handful of raspberries
- 1/3 cup sugar
- 3 tablespoons all purpose flour
- 1 tablespoon freshly squeezed lemon juice
- 1 large egg yolk
- 2 tablespoons heavy cream
- 2 tablespoons sugar (for sprinkling)
Directions:
1. Make the pie dough, if you haven’t already.
2. Split the dough in half and press one half into the pie or tart pan (I like using tart pans better because it’s easier to slice the pie/tart afterwards).
3. Roll the other into a disc and refrigerate while you make the filling:
4. Cut the peaches in half and remove the pit. Cut each half into five slices and add to large bowl.
5. To the bowl, add flour, sugar, lemon juice, and raspberries. Mix with a spatula until the fruit is evenly coated.
6. Add the fruit into the tart shell and refrigerate.
7. Roll out the disc of dough for the topping into a 1/8 inch wide rectangle, about 14×12 inches. Using a ravioli cutter, cut 1-inch thick ribbons.
8. Lay half the ribbons in one direction. Fold back every other ribbon, and place one ribbon perpendicular to those. Replace the ribbons. Fold back the ribbons that you did not fold back last time (every other one) and place another ribbon. Repeat until the entire top is covered.
9. Refrigerate tart for 30-60 minutes.
10. Preheat the oven to 400 degrees.
11. Prepare egg wash: combine egg yolk and heavy cream and brush on top of lattice, making sure to cover all the dough.
12. Sprinkle the tart with the 2 tablespoons of sugar.
13. Bake for 50-60 minutes, until the crust is golden brown.
14. Remove from oven and allow to cool for 40 minutes before serving.
