Tuesday, 20 September 2016

Blueberry, Peach, Basil (End of) Summer Pie


Okay. Maybe the title "summer pie" needs a little revising (edit: just revised it). I made this pie during the peak of peach season and I think that season along with #summersixteen is winding down just a little bit by now...though I am in full denial about that. You know that terrible movie Spring Breakers where the main characters say "spring break 4evaaaaaaa"? Well, I feel like summer should lasts "4evaaaaaaa" and I will make all the summer pies until...well, I can't. 

I love summer baking because there are so many fruits you can choose from. Peaches, berries, apricots, figs (!!). I try to cram in all my fruit baking in the summer because even if I have too many pies, no one will ever complain when receiving a peach pie out of the blue. I do love my fall baking because I'm a sucker for squashes and apples, but the vibrant colours of summer fruits make my heart go pitter-patter a tad harder. I always make some variation of peach pie in the summer. This time around I added blueberries and basil to the mix. Peaches and blueberries are always a great combination and adding a basil gives it a little earthiness to the otherwise sweet pie.

It's definitely no my first time making pie but it still intimidates me every time decide to do it. Making pie dough stresses me out a little. Making sure that the bottom crust isn't soggy stresses me out a lot. So why do I still make pie? I think making lattice tops is one of my favourite things to do. Does "braiding and criss-crossing butter-laden things" qualify as a hobby? Can I put that as a interest or extracurricular on my resume (not that I really have a passable resume)? If making lattice tops (not the pie dough, though) can be a full-time career, how do I make that a reality for me? There must be pie factories out there where I can just inject myself into the factory line. I'll just squeeze myself in between the pie dough roller-outer and the person in charge of brushing on the egg wash. I could be really happy doing that job. 

PS. Thanks Country Living for saying my lattice top for this pie is "goals." Current status: eating humble pie and feeling humbled. Can I make the lattice tops for future humble pies?























Peach, Blueberry, and Basil Summer Pie 
Yields one double crust 9-inch pie

All-Butter Pie Crust
Recipe from Four & Twenty Blackbirds
2 1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold butter, unsalted, cut into 1/2-inch pieces
1 cup cold water
4 tablespoon cider vinegar
1 cup ice 

Peach, Blueberry, and Basil Filling
3 cups fresh blueberries
2 medium peaches, peeled and diced
1/2 cup fresh basil, chiffonade
1/4 cup sugar
1/4 cup all purpose flour
Zest of 1 lemon
Juice of 1/2 lemon
1 tablespoon butter, unsalted

All-Butter Pie Crust
In a large bowl, stir together flour, salt, and sugar. Set aside.

Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay!).

Combine the water, cider vinegar, and ice in a small bowl. 

Add two tablespoons of the liquid mixture over the flour mixture. Mix and cut it in with bench scraper or spatula until fully incorporated. Continue adding the liquid, one to two tablespoons at a time. Mix until the dough comes together in a ball.

Shape the dough into two flat discs, wrap in plastic, and refrigerate for at least 1 hour.

Once the dough has chilled, roll out the dough in between two sheets of parchment and fit it on the pie plate.

Peach, Blueberry, and Basil Filling
In a large bowl combine all the pie filling ingredients, except for the butter. Let the filling rest for 10 minutes.

Spoon the filling into pie crust, leaving any liquid behind. 

Add little pieces of the butter on top of the filling before arranging the top crust.

Assembly and Baking
Coat top crust with a simple egg wash and sprinkle with coarse sugar. Place pie on a baking sheet before putting it in the oven, just in case any juices bubble over. Bake at 425F for 20 to 25 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375F and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 30 to 35 minutes longer.

If the top crust is starting to get a little dark too quickly, place a pie shield on the pie. 

Once ready, let pie set for at least 2 to 3 hours before cutting into it. 


5 comments:

  1. What a fantastic pie and such stunning photos as always!

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  2. So so gorgeous Amy! Seriously, your lattice is #goals. And P.S. I love your dress! You always coordinate your outfits so well for your shoots <3

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