Lord, I want to make a pie right now. Seriously - the flaky crust, the sweet, juicy filling - summer pies are one of the best things about these scorching months. Fresh juicy peaches and sweet strawberries pair perfectly in the filling here.
Don't you love my cute little strawberry detail? I used a knife to cut out the shape from excess dough, and a toothpick to make the little seeds.
Baking pies is definitely one of the things I'm missing with my transatlantic move - although once I'm a bit more settled I definitely hope to continue. While I tried to mentally prepare for the big changes, sometimes it is the little things that you don't even realize you miss until it hits you.* Such as..
(in no particular order)
The NYC subway
The English language
Banks that are open for more than 4 hours a day
My red patent leather heels
My fruit/vegetable garden
*Obviously, there are so many people I miss, but a) you don't go around making lists of people** and b) sometimes it's easier to deal with the little things.
Tip of the Day: When rolling out pie dough make sure your surface is cool to the touch - if you've just had a warm pan or pot there it will be difficult to roll the dough without cracks and tears.
2 1/2 cups flour
2 tablespoons sugar
1 teaspoon salt
6 tablespoons shortening, cubed and frozen
10 tablespoons butter, diced and frozen
4 to 6 tablespoons ice water
2 1/2 pounds peaches (about 5 large), peeled, pitted and sliced
1 cup diced strawberries
1/3 cup sugar (plus optional 1/4 cup)
1 teaspoon lemon zest
2 tablespoons cornstarch
1 egg white
Fill a small bowl with water and drop in a few ice cubes.
Place the flour, sugar and salt in the bowl of a food processor (can also use a pastry cutter). Pulse to combine.
Sprinkle the shortening over the flour, and pulse until it resembles cornmeal.
Then scatter the butter on top and pulse until it resembles coarse crumbs.
Add in 4 tablespoons of the ice water and continue pulsing.
If the dough doesn't come together, sprinkle an extra tablespoon of water in at a time until it does.
Divide the dough into two discs and wrap in plastic wrap. Refrigerate for about an hour.
Stir the peaches, strawberries and 1/3 cup of sugar together in a large bowl. Let sit for 30 minutes.
Drain any excess juice in a large colander, and toss the fruit with the lemon zest, juice and cornstarch. Taste a piece of the fruit. If it is tart, add an additional 1/4 cup of sugar.
Roll one disc of dough into a 12-inch circle, and carefully fit the dough into a 9-inch pie plate, leaving the overhang. Cover with saran wrap and freeze, about 30 minutes.
Fill the crust with the fruit mixture.
Roll out the remaining dough into a 10-inch circle or square and cut into strips.
Follow lattice instructions here.
Trim the excess of dough to about a 1/2 inch, and crimp to form a neat edge.
Beat the egg white and brush it on top, sprinkle with the sugar.
Bake at 425 F for 25 minutes, then reduce to 375 F and bake an additional 25 to 30 minutes.
Let cool at least two hours before serving. Cover loosely with saran wrap and store at room temperature.