Sunday, July 6, 2008

Peach Apricot Cherry Pie

With the bounty of luscious summer fruits, I couldn't resist the lure of making pie. I am not a great pie maker by any means (it's the crust that defeats me every time), but I'm determined to improve my skills with practice, practice, practice.

As we hosted a barbeque this weekend, I wanted to put my pie-making skills to the test. I made a blueberry pie (which I'll post on Tuesday) and this lovely pie, which highlights three delicious summer fruits: peaches, apricots, and cherries.

Peach, Apricot and Cherry Pie
adapted from Martha Stewart's Baking Handbook

Pie Dough
2 1/2 C AP flour
1/2 tsp kosher salt
1 tbsp sugar
8 oz unsalted butter
6-8 tbsp ice water

1 lb fresh peaches (pitted, peeled and sliced into 1/2 incl slices)
1 lb fresh apricots (pitted, sliced into quarters)
1 lb fresh cherries (pitted, kept whole)
1/2 C sugar
6 tbsn quick tapioca (finely processed in a coffee grinder)
1/4 tsp kosher salt
juice and zest of 1 lemon
2 tbsp unsalted butter, cut into small pieces
1 lg egg yolk
1 tbsp heavy cream
sanding sugar for dusting

For the Dough
- Combine dry ingredients.
- Cut in butter.
- Add water until the dough just holds together. Divide in half, form into disks, and wrap in plastic.
- Refrigerate 1 hour or overnight.

For the filling
- In a large bowl toss together the peaches, apricots, and cherries.
- Add sugar, tapioca, salt and lemon juice & zest and toss to combine

To assemble and bake
- preheat oven to 425 degrees (400 degrees for convection)
- roll out 1 pie dough disk for bottom crust and fit it into pie pan. put prepared pie shell into frig, while preparing lattice top
- roll out remaining pie dough disk in a 10x10 square. Cut 3/4 inch strips using a ruler and pastry cutter (pizza cutter or knife works just as well)
- pull out pie shell from frig, and
- pour filling into crust and dot with butter
- brush bottom rim w. water. cover with dough strips to create lattice pattern, gently sealing top and bottom crust
- mix egg yolk and cream together and brush top. sprinkle w, sanding sugar
- put pie on a baking sheet and place on lowest rack in oven.
- after 20 minutes, reduce oven temp to 350 degrees (325 for convection) and bake for 30-40 minutes, until the crust is golden brown and filling is bubbling and thickened.


mimi said...

what a beautiful pie! now that summer fruits are arriving, i was just going through her book again and thought this one sounded wonderful. i bet it was delish!

Tarah said...

Such a beautiful pie! I love the colors of the fruits! :]

Joy the Baker said...

You did such an amazing job with this pie!!! Not only is the combination out of this world (!!) but the top looks perfectly golden and sugared! It's just gorgeous! You've got my mouth watering for a slice with vanilla ice cream!

Just One Plate said...

I have been looking for a recipe for a homemade looking pie. This one is perfect.

This recipe looks amazing. I'm going to try it this weekend!

You might be interested in my website. There are some incredible recipes.

Thanks for the idea!


Ivy said...

The crust you make look so great!
I made a peach cherry pie for the fourth. People said it was good but I realized that I need more practice in the pie area. :)

Nina's Kitchen (Nina Timm) said...

You are without a doubt the pie queen of the blogosphere.

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