Peach Blackberry Pie

Crust
1-1/2 cups (180 g) all-purpose flour
1 tsp (4 g) sugar
1 tsp (4 g) salt
10 T (141 g) cold, unsalted butter, cut into small pieces
1/4 cup (59 ml) ice water

Combine the flour, sugar and salt in a food processor; pulse on and off to mix. Add the butter and pulse the machine on and off until the mixture resembles coarse meal.

With the machine running, trickle in the ice water through the feed tube, just until the dough gathers together. (If the dough seems dry, add up to 1 T (15 ml) more water, a little at a time. Remove the dough from the machine and divide it in half. Flatten each half with the palm of your hand to form a thick disk. Wrap the two disks in plastic wrap and chill in the refrigerator for at least one hour.

Remove one disk of dough from the refrigerator. Unwrap it and roll it out on a lightly floured work surface or between two sheets of waxed paper to form a circle about 1/8-inch thick and two inches larger than the pie plate. Work quickly, as the dough can become sticky.

Use a spatula to help lift the dough and fold it loosely in half. Gently transfer it to the pie plate, centering the corner of the dough in the center of the plate. Open up the dough and press it lightly into the plate to fit. If the dough should tear, just press it gently together. Trim the dough, leaving a 1-inch overhang. Cover tightly with plastic wrap and chill while you make the top crust.

Remove the second disk of dough from the fridge. Roll it into a circle, roughly one inch larger than your pie plate (for example, create a 10” diameter circle for a 9” pie). Cover tightly with plastic wrap and chill until ready to use.

Pie Filling
5 cups (850 g) peeled and sliced ripe peaches (try to time it so that they are “perfecto” on pie day)
1/4 cup (45 g) fresh blackberries
3 T (44 ml) fresh lemon juice
Pinch of salt
2 T (29 g) ground crystallized ginger (a food processor or spice grinder may be used to grind the ginger)
5 T (38 g)  all-purpose flour
1/4 cup (53 g) packed light-brown sugar

Combine the peaches, blackberries, lemon juice and salt; set aside. Combine the ginger, flour and brown sugar; toss with the fruits. Let rest at room temperature, covered, for one hour.

Glaze/Topping
1 large egg white (30 g)
2 tsp (10 ml) water
2 T (25 g) granulated sugar­­

Combine the egg white and water in a small bowl.
Preheat the oven to 350°F (177°C).

Remove the pie crusts from the refrigerator. Brush some of the egg-white mixture over the bottom and sides of the bottom pie crust to prevent “soggy bottoms” during baking. Add the fruit filling, mounding the peaches in the center.

I’m including two versions of the top crust. Pick your favorite!

Traditional Crust:
Cover the filling with the top crust. Trim the overhang to 1 inch. With water, moisten the edges of the crusts where they meet, then press together lightly and turn under. Crimp the edges decoratively. Cut six decorative steam slits in the top crust. Brush the top crust lightly all over with the remaining egg-white mixture. Sprinkle lightly with the granulated sugar.

Lattice Crust:
Roll the second dough into a circle as above. The crust should be 1/4” (.6 cm) thick. Using a scalloped pastry cutter or a pizza cutter (a knife will do in a pinch), cut dough into strips 3/4” (2 cm) apart. (Feel free to use a ruler if you cut like me). Lay the strips on a flat sheet, cover with plastic wrap and refrigerate until the pie filling is in the pie.

To weave, first moisten the edge of the pie with a water using your finger. Lay the two longest strips in an X in the center of the pie. Alternating horizontal and vertical strips, use an over/under method. The shortest strips will be for the edges of the lattice. Trim any excess dough with kitchen shears and then crimp the edges decoratively. Brush the lattice lightly with the egg white mixture and sprinkle lightly with the sugar.

To Bake:
Place your pie on the center rack of the oven and bake until golden and the juices are bubbling, about 60 to 70 minutes*. Let the pie cool on a rack before serving just slightly warm or at room temperature. This is fantastic served with Old Fashioned Vanilla ice cream!!

*80 minutes with two pies in the oven.

Inspired by August in the Northwest and adapted from a recipe by Epicurious.