I first made this pie during an all-too-short weekend in Portland for my cousin’s wedding. They held the ceremony in a grassy clearing in a peach orchard with a perfect view of the resplendent Mount Hood—it’s impossible not to love this place. Add the full cast and crew of my awesomely crazy family and it made for a pretty great weekend.
I convinced my parents and little sister to find a u-pick farm nearby, where my sister and I proceeded to pick all of the peaches, nectarines, and blackberries we could while our parents anxiously asked if maybe we had enough yet?
No. We did not. CLEARLY.
Because there’s nothing like stone fruit fresh from the tree, our loot became breakfast and snacks and crisp, but we had to set some of it aside for a very special pie. I missed my older sister’s return from Kenya by about 24 hours, so instead I left this treat waiting for her at my parents’ house.
Welcome back, T! I hope your pie tastes like home.
Note: I used vinegar in the crust to keep it nice and tender. Just like the vodka in pie crust that we talked about forever ago, the vinegar doesn’t contribute to gluten formation for a crust that’s easy to roll out but still incredibly flaky.
- For the crust:
- 2 c. flour, plus more for rolling
- ½ t. salt
- 1 T. sugar
- 1 c. (1/2 lb.) butter, cold and cut into ½-T. pieces
- 1 T. white vinegar
- ½ c. water
- For the filling:
- 2 ½ lb. peaches
- 1 pint blackberries
- ½ c. sugar
- 2 t. cinnamon
- 2 t. lemon juice
- 2 T. cornstarch
- Make the crust : Preheat the oven to 425 degrees F. Place a rack in the lower third of the oven.
- Mix the flour, salt, and sugar. Using a pastry cutter or two knives, cut in the butter until the pieces are the size of peas. Add the vinegar and water and gently combine the dough. When all of the flour is wet, press the dough into two rough balls. Chill in the fridge for about 20 minutes.
- On a floured surface, roll one ball of dough to ⅛” thick (you can leave the rest of the dough chilling while you roll the first ball). Fold it into quarters, transfer it to a pie plate, and gently unfold. Ease the dough into the edge of the plate and trim the dough ½” outside the plate with a sharp knife.
- Replenish the flour on your surface and roll out the other ball of dough. Cut the dough into roughly ½” strips (I used my mom’s fancy ruffle cutter, but a knife will work just fine), transfer them to a platter or baking tray, and place them in the fridge until you are ready to top the pie.
- Make the filling: Peel and slice the peaches. You can peel with a vegetable peeler or paring knife, or to make your life easier, give them a quick dip in boiling water before peeling. Cut an “x” in the bottom of each peach, drop in boiling water for 15 seconds, transfer to ice water, and peel. The skin should come off easily, and you can finish reluctant pieces with a knife.
- Mix all of the filling ingredients in a medium saucepan. Reduce the mixture over medium heat, stirring often, until a spoon leaves a clear trail on the bottom of the pan.
- Assemble the pie: Heap the fruit in the par-baked pie shell. Pour the reduced fruit juice over the top.
- To weave the lattice, arrange 5 strips of pie crust running horizontally across the pie. Think of the top strip as 1 and number downward. Fold all of the odd-numbered strips back almost to the edge, leaving two strips on the pie and three open areas. Place the first vertical strip almost at the edge of the pie, and fold the odd-numbered strips back on top of it. Your vertical strip lies under three horizontal strips and over two. Now fold back the even-numbered horizontal strips for the next vertical placement. Keep alternating folding back odd and even horizontal strips as you lay the vertical strips for a woven look.
- Trim the edges of the lattice strips even with the rest of the dough. Fold the overhang over the ends of the strips and crimp the edge with your fingers (pinch the dough with the pointer finger and thumb of both hands to make a wavy edge). Place the pie on a baking sheet (for drips) on the rack in the lower third of the oven and immediately drop the temperature to 375 F. Bake for 45 minutes, until the dough is golden brown. Remove the pie from the oven, brush the lattice with a beaten egg for extra brown, if desired, and return to the oven for an additional 5 minutes. Let cool at least 2 hours. Top with obscene amounts of vanilla ice cream.