Peach and Cherry Pie

Peaches and cherries...what a perfect pie combo.

Peach and Cherry Pie:

adapted from Martha Stewart 2005

Pate Brisee ...pate brisee recipe = perfect pie crust

1 pound fresh or frozen peaches; if fresh pit and slice peaches into 1/4 wedges

1 -1 1/2 pounds fresh Bing cherries, pitted and sliced in half

2/3-3/4 cup sugar (use 2/3 if you like your pie more tart, 3/4 if you like it sweeter!)

3 tablespoon cornstarch

1/4 teaspoon kosher salt

juice of 1 lemon

2 tablespoons unsalted butter, cut in half

1 large egg yolk

1 tablespoon heavy cream

sanding sugar, sugar in the raw or granulated sugar for sprinkling 

Follow recipe for Pate Brisee to get the most delectable crust for this pie.

On a piece of parchment paper generously dusted with flour, roll out one disk of dough to a 12-inch round.  Sweep off excess flour.  Fit dough into a 9-inch pie plate (I use a glass pie plate that was my grandmother's), pressing it into the edges.  Trim dough to a 1/2 inch overhang all around.  Chill pie shell in fridge until firm, about 30 minutes.  

Roll out second disk of dough until roughly the same shape.  Cut into strips to make a lattice top and chill or just leave as a flattened dough to top pie and chill.  

In large bowl combine fruit.  Toss with granulated sugar, cornstarch, salt, and lemon juice.  Spoon the mixture into the chilled pie shell, mounding slightly into the center.

Dot with butter slices.

Brush the rim of the pie shell with water. Weave a lattice of dough strips onto top or place remaining flattened dough on top. If using entire dough, cut slits into top to allow steam to escape during baking. Fold edges under and crimp together as desired.  

In a small bowl, combine egg yolk and cream, whisk together.

Brush top of dough (lattice or entire dough shell) being careful not to pool the yolk/cream mixture in spots.

Generously sprinkle entire surface of pie with sanding/granulated/sugar in the raw.

Chill pie for 30 minutes in fridge.

Preheat oven to 400 degrees

Bake for 20 minutes until crust begins to turn golden.

Reduce heat to 350 degrees.  Bake an additional 40-50 minutes, until juices are bubbling and crust is a deep golden brown.

Tres Magnifique!~      

   



My lattice work was very sloppy on this. 

But, even with a sloppy looking top, it was delish!