I don’t make a lot of pie. Not because I don’t love pie, because, um…I do. I love pie the way normal people love oxygen.
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The thing is, I don’t make a lot of pie because pie is special and I don’t want to make it not special by baking one up every other day.
I like the way pie takes a bit of thought and planning, the time spent rolling out the dough, the care in crimping the edges together just so, and the look people give you when you present them with a beautifully browned pie with cinnamon and sugar scattered generously over the top.
Sometimes you need to be in the mood to bake a pie, you know?
When Joy the Baker beseeched us all to take the time to make a pie, I did just that.
I set aside an afternoon and I made a pie.
Honestly, I never feel more accomplished in the kitchen than when I make pastry dough. It’s not something that everyone thinks they can do – in fact, I just learned to make good pastry dough this year. I used to buy store bought dough and let me tell you, it’s just not the same. Sure, it’s easier, but you’re losing most of the experience.
A lot of people will probably shake their head at me and mumble about how I must be nuts, but my food processor is the key to perfect pie dough.
I dump in all the dry ingredients and give it a whirl (using the plastic dough attachment thingy that came with it).
Then, while it’s still running, I stream in the liquid nice and slow and as soon as the liquid is gone and the dough is starting to come together I turn it off, dump it out, and just pile it into a ball.
Wrap it in plastic wrap for a good hour or so and there you have it. Dough. Made by you. Maybe you didn’t knead it with your hands, but it’s still immensely satisfying.
Fruit. Pastry dough. Cinnamon and sugar. It’s classic, comforting, simple, and delicious. So, listen to Joy and listen to me – go bake a pie.
Brown Sugar and Cinnamon Peach Pie
Ingredients
For the crust:
- 1 1/2 cups cold cubed butter see notes
- 3 cups flour plus more for rolling the dough
- 1 teaspoon salt
- 1 large egg beaten
- pinch white sugar
- 5 tablespoons ice cold water
- 1 tablespoon white distilled vinegar
For the filling:
- 3 cups peeled and sliced fresh peaches
- 1 cup fresh blueberries
- 1 teaspoon lemon juice
- 3/4 cup brown sugar
- 6 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
For assembly:
- 1 large egg beaten, for egg wash
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
To make the crust:
- Add the butter, flour, salt, and sugar to a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, add these ingredients to a food processor fitted with the dough blade and pulse until you have coarse crumbs.
- Pour in the egg, water, and vinegar and stir until just combined. Use your hands to lightly knead the dough together – do not overwork the dough, just mix until it forms a cohesive ball. If you're using a food processor, it'll take just a few pulses to bring the dough together enough to start working it by hand.
- Separate the dough into 2 balls of and place in ziploc bags. Flatten into round discs. Refrigerate for 30 minutes.
To make the filling:
- Add the peaches to a large bowl along with the blueberries. Sprinkle the lemon juice over the top.
- In a small bowl, combine the sugar, flour, and spices. Sprinkle over the fruit and gently stir to coat.
- Place the fruit in the fridge while you roll out the dough.
To assemble and bake:
- Preheat the oven to 400 degrees.
- Lightly flour your countertop and roll the pie crust out into a circle about 2-3 inches larger than your pie plate. Repeat with the second crust. Carefully transfer one crust to a 9 inch deep dish pie plate.
- Pour the fruit into the pie plate and place the second disc of dough over the top. Trim the crust to leave about a 3/4 inch over hang. Crimp the edges together to seal and make a decorative edge.
- Cut four small slits in the top of the dough to vent.
- Combine the sugar and cinnamon in a small bowl. Brush the egg over the top of the crust and sprinkle with the sugar and cinnamon mixture.
- Bake the pie at 400 degrees for 15 minutes. Reduce heat to 375 and bake for 45 to 55 more minutes. The crust should be golden brown and the filling should be bubbling. If the crust begins to brown too much, cover the edges with foil or a pie shield.
- Cool at room temperature for 4 hours for the filling to set up. Store in the fridge for up to 5 days.
Monica says
I know this is an old post, but just read it and wanted to share that I discovered food processor pie pastry years ago and have been hooked every since! My hands barely get messy and I make six balls at a time and freeze them. When I’m ready to make pies… there they are! At that time I can just concentrate on making the pies and not the pastry. I love it, especially at Thanksgiving and Christmas. Oh, each ball makes one shell, so if I know I am making a double crust pie, I make more pastry on my pastry day. Viola!
I was recently able to pass my pastry knowledge to my youngest daughter and she was amazed at how easy her pie making was and… her pies could have won awards in any fair (says her Mom… 😉 ).
Ali says
Yummy… such a perfect combination using peaches and blue berries. I know this pie won’t last a serving in my house 🙂 love the photo, nice blog.
Simone says
I’ve always been afraid to make my own pie. It’s actually just this week that I made a more or less successful attempt at my own dough and yes, that was in the kitchenmachine too… lol… Guess that was the trick I needed too. I love the look of your pie.. Beautiful!
Lindsay @ Pinch of Yum says
Yum. I have peaches, I have blueberries, and soon I am going to have this pie.
grace says
this has everything, karly–sweet juiciness, flavorful pop, and CINNAMON! i like the variety of shapes and colors too. 🙂
Lauren says
You’re hilarious! “I love pie the way normal people love oxygen” Haha!
Nicole says
Be still my heart… That looks SO delicious!
Manu says
This looks gorgeous! I have never made pie (not a typical Italian sweet… hehe), but I love eating it and you inspired me to try and make my own!!!
Rivki Locker says
What a beautiful and delicious looking pie. And I can totally relate to the reasons you don’t make these more often. Keeps it special.
Joanne says
it’s definitely true that nothing turns heads quite as much as a gorgeous pie does. And lady. This is one GORGEOUS pie.
angela king says
this looks soooooooooooooooooooo yummy! and the pics rock. 🙂