At the height of summer the farmers market is full of stone fruit and berries. Delicious as is, but pie was made for seasonal fruit. I went to a pool party back in July and decided to make a lattice pie using fruit I picked up at a local farm.
Sweet peaches and tart raspberries make a perfect pair for this pie. The lattice crust takes a little bit of time and practice, but it’s worth the effort.
Pie brings people together. It carries happiness to those who get to take a taste. To prepare and share food is one of the highest forms of love.
Peach Raspberry Pie- (Filling recipe adapted slightly from Saving Room for Dessert)
Double crust pie (find my crust recipe here- just double the recipe)
1/2 tsp vanilla
5-6 peeled and sliced fresh peaches (I find it easy to peel peaches if I boil them for one minute, this helps to loosen the skin. Make sure you place them in an ice bath after boiling.)
1 tablespoon fresh lemon juice
1 pint raspberries, rinsed and dried
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp ground cinnamon
1 large egg
1 tablespoon milk
1. Line a baking sheet with foil and set aside. Prepare double crust. Roll out 1 disc of dough and fit into a 9-inch deep dish pie plate. Place the prepared pastry on the foil lined baking sheet. Set aside. Preheat oven to 425 degrees.
2. Peel and slice peaches and place in a mixing bowl. Sprinkle with vanilla extract and lemon juice. In a small bowl, whisk together the sugar, cornstarch and cinnamon. Pour over the peaches and toss gently to combine. Layer 1/2 the peaches in the prepared pastry. Spread 1/2 of the raspberries over the peaches. Add the remaining peaches and any juice, then top with the last of the raspberries. Set aside.
3. On a lightly floured surface, roll out the other half of your pie dough to about 3 inches beyond the diameter of your pie dish. It’s easier to work with the dough if it is chilled, so if it the dough has softened too much, put the dough on a flat cookie sheet and chill it in the refrigerator or freezer for a few minutes.
4. Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or you can use a pizza wheel or a pastry wheel if you have one. (I just eyeball with a pizza wheel)
5. Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip. I forgot to take pictures as I made my lattice, but found this reference on Simply Recipes for detailed pictures.
6. Place one long strip of dough perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip.
7. Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip. Continue this process until the lattice weave is complete.
8. Trim the edges of the strips flush with the dough of the underlying pie dish, Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.
9. Whisk together the egg and one tablespoon milk. Lightly brush the egg wash over the entire pie. Sprinkle with sugar in the raw, this step is totally optional but it adds a nice crunch and prettiness. Bake on foil lined pan at 425 degrees for 15 minutes, reduce the heat to 400 and continue baking for about 45 more minutes. Check the pie after 30 minutes of baking and cover with foil if needed to prevent over browning.
10. Cool to room temperature and serve with ice cream. (or whipped cream)
*Store any leftovers covered and on the counter for up to 24 hours.
Pies are special because they are very versatile and can be sweet or savory. The options are limitless and you can play with the crust to try different crimping techniques or add special cutouts. Pie is limitless and it’s absolutely one of my favorite desserts. Enjoy!
Thanks for reading! xo