Now that I have a giant kitchen island –err I mean peninsula, my daughters are constantly reminding me it is actually a peninsula, and a functioning oven, I have no excuse not to master my pie crusts. I gave my pie dough rolling skills a workout baking up two pies for a recent dinner party. It turns out that having adequate space to roll out the dough is important. Who knew? I see lots of pie baking happening this fall.
This pie uses ingredients that are on the tail end of one season and the beginning of another. Fresh Bing cherries and blueberries are still available in my grocery store however they are starting to increase in price which means that cherry season and blueberry season are coming to an end. Peaches however are coming down in price more each week. I love peach season! Each year I look forward to indulging in Colorado peaches –my fav!
I piled the pie full of cherries, blueberries, and peaches. Not trying to wax poetic but each bite tasted like summer. Sweet juicy summer. Run to the grocery store and grab the last of the cherries and make this pie this weekend. Labor day is the perfect time to eat pie.
1. In a medium size bowl combine flour, salt, and sugar.
2. Using pastry blender, forks, or two knives cut in the butter until the flour mixture is coarse and the butter is pea-sized.
3. Stir in cold water to the mixture starting with 1/4 cup. Add a tablespoon of water at a time until the mixture forms a ball.
4. Divide dough into two, form into disc shape, wrap in plastic wrap and place in the refrigerator for 3-4 hours.
for the filling:
1 pint fresh blueberries
2 cups fresh Bing cherries, pitted and sliced in half
4 medium size peaches, sliced
1-1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
3 tablespoons cornstarch
1 egg beaten with water
1. Preheat oven to 425 degrees F
2. Combine berries, cherries, peaches, and sugar in a large bowl. Set aside.
3. Roll out pie crust to fit 9 inch pie plate.
4. Mix vanilla and cornstarch with the fruit.
5. Pour fruit mixture into pastry lined pie plate. It will be piled up high.
6. Top the filled pie with pie crust or lattice crust. Crimping edges to seal. Make sure to cut vent holes for the steam to escape.
7. Brush egg wash over crust and sprinkle with coarse sugar.
8. Bake for 20 minutes, drop temperature to 375 degrees F and bake for 40 minutes or until the fruit juices are bubbling out of the vents and the crust is golden. Cool completely before serving, about two hours.
*I made a gluten free version of this pie using a Glutino brand pie crust mix which got great reviews from my friend.