a recipe for peach + cherry polka-dot pie
I think it’s pretty obvious that I’m a summer person. If you know me at all, you know that I’m full of winter complaints and hot-weather musings; I love the feeling of sunshine on my skin, and grass {or, better yet, sand!} between my toes.
It’s just the best season, plain and simple. If you’re a winter person and completely disagree with all I have to say about summer, we can’t be friends. Okay, we can be friends because I’m sure you’re delightful despite your completely ridiculous seasonal opinion, but there’ll always be a smidgen of resentment on my part. There’s no point in denying it.
The greatest part of summer is, without a doubt, weekends spent with family and friends. Backyard barbecues, sitting in the sun for way too long {usually until we feel a little sick, but it’s totally worth it because the season is so short and so precious}, and eating and drinking until our bellies are as happy as our hearts are. Corny, yes, but so true {speaking of which, mmm… corn}. We sip on bubbly, cool down with ice-cold beer, and cut flowers from the garden to bring a little colour to the table. Not much else is needed in the summer; it’s pretty much perfect on its own.
We snack on all sorts of goodies. Finger foods. A few different types of homemade salsa, some fresh bread to enjoy with oil and vinegar, s’mores, and, of course, pie.
My mom is by far the best pie baker that has ever existed, but seeing as she doesn’t make pie for me at my every beck and call, I have to make it for myself sometimes. It’s worked out well, actually; I just use her recipe {sort of} and my method {better known as “I don’t want to get my hands dirty so I’ll use a food processor”}, and I get to eat pie whenever I want. Which is often, evidently.
Just because you and I are such good friends {again, I’ll only resent you a little bit if you’re a winter person}, I’ve shared my favourite pie recipe with you, below. Please note, it’s best served outdoors, with a scoop of ice cream on top, with friends and family close by. I’ll keep my eye out for an invite.
Peach & Cherry Polka-Dot Pie
Makes 1 pie
Ingredients:
CRUST
2 1/3 cup all-purpose flour
2 tablespoons granulated sugar
1 cup cold salted butter, cut into cubes
2 large eggs, divided
2 teaspoons lemon juice
½ teaspoon pure vanilla extract
2-3 tablespoons ice cold club soda
Demerara or turbinado sugar, to finish
FILLING
4 cups sliced peaches {stones removed, peels left on}
2-3 cups pitted cherries
1/3 cup cornstarch
¼ cup sugar
2 tablespoons lemon juice
1 tablespoon pure vanilla extract
¼ teaspoon cinnamon
1/8 teaspoon salt
Instructions:
1. MAKE THE DOUGH: Place flour and sugar in a food processor fitted with a blade attachment. Pulse a few times, just to combine.
2. With the machine on, add the butter and process until the mixture is crumbly and pea-sized bits of butter remain.
3. With the machine still on, add one egg, the lemon juice, and vanilla. Slowly add the club soda, and process just until a ball of dough forms.
4. Divide the dough into two balls, flatten into discs, wrap in plastic wrap, and refrigerate for 1-24 hours.
5. Preheat oven to 425 degrees Fahrenheit, and lightly flour a pie dish; set aside.
6. MAKE THE FILLING: Place all filling ingredients in a large bowl and toss lightly to coat.
7. ASSEMBLE THE PIE: Roll one disc of dough between two large sheets of parchment, until you have a circle about 11-12 inches in circumference. Peel the parchment off one side of the dough and then invert it onto the pie plate. Peel the other sheet of parchment off, and press the dough into the plate, pinching the dough lightly underneath the rim of the plate to secure.
8. Roll the other disc of dough between parchment so it’s the same size as the first one; cut it into 1/12 inch strips.
9. Pour the filling into the dough-lined pie dish, and then place the strips of dough over top of it in a lattice pattern. Pinch the edges to secure, and then run a knife along the edge of the pie dish to get rid of excess dough.
10. Roll out the remaining dough and cut out an assortment of small circles. Place the circles on top of the lattice, all around the pie, and press gently to secure.
11. In a small bowl, whisk the remaining egg with about a tablespoon of water. Brush the mixture all over the piecrust, and sprinkle with the sugar. Place the pie on a baking sheet, and bake in the preheated oven for 30 minutes. Reduce heat to 350 and continue to bake until the filling is bubbling, about 20-30 minutes longer. If the crust browns too quickly at any point, gently drape a sheet of aluminum foil over top.
12. Remove the pie from the oven, place it on a metal rack, and let it cool completely before serving.