Peach and Blueberry Pie


 
Peach and blueberry pie. The epitome of summer - flavourful fruit, held together in a flaky tender crust, elevated by a touch of sugar. The perfect summer dessert - when you have amazing fruit, you can keep things simple. #peachpie #blueberrypie #homemadepie #fruitpie #piedough #pierecipe #latticepie #peachandblueberrypie
Peach and blueberry pie. The epitome of summer - flavourful fruit, held together in a flaky tender crust, elevated by a touch of sugar. The perfect summer dessert - when you have amazing fruit, you can keep things simple. #peachpie #blueberrypie #homemadepie #fruitpie #piedough #pierecipe #latticepie #peachandblueberrypie
Peach and blueberry pie. The epitome of summer - flavourful fruit, held together in a flaky tender crust, elevated by a touch of sugar. The perfect summer dessert - when you have amazing fruit, you can keep things simple. #peachpie #blueberrypie #homemadepie #fruitpie #piedough #pierecipe #latticepie #peachandblueberrypie
Peach and blueberry pie. The epitome of summer - flavourful fruit, held together in a flaky tender crust, elevated by a touch of sugar. The perfect summer dessert - when you have amazing fruit, you can keep things simple. #peachpie #blueberrypie #homemadepie #fruitpie #piedough #pierecipe #latticepie #peachandblueberrypie
Peach and blueberry pie. The epitome of summer - flavourful fruit, held together in a flaky tender crust, elevated by a touch of sugar. The perfect summer dessert - when you have amazing fruit, you can keep things simple. #peachpie #blueberrypie #homemadepie #fruitpie #piedough #pierecipe #latticepie #peachandblueberrypie
Peach and blueberry pie. The epitome of summer - flavourful fruit, held together in a flaky tender crust, elevated by a touch of sugar. The perfect summer dessert - when you have amazing fruit, you can keep things simple. #peachpie #blueberrypie #homemadepie #fruitpie #piedough #pierecipe #latticepie #peachandblueberrypie
Peach and blueberry pie. The epitome of summer - flavourful fruit, held together in a flaky tender crust, elevated by a touch of sugar. The perfect summer dessert - when you have amazing fruit, you can keep things simple. #peachpie #blueberrypie #homemadepie #fruitpie #piedough #pierecipe #latticepie #peachandblueberrypie

Does looking at a certain set of photos evoke certain memories for you? For me, I can look at a photo and be transported right back to the moment it was taken. Whether it be a wedding photo, a quick iphone snap during christmas chaos, or a day spent making pie in a close friend's kitchen.

This pie in particular was my favourite sort of baking - I met Jill at the farmer's market, and we sniffed all the peaches, and bought a couple of punnets of blueberries. Once we were back at her place we proceeded to completely destroy the kitchen as we raced the light to make and shoot as many recipes as I could. There was loads of laughter and mess, as there always is. And there was this pie. A simple crust, packed full of summer fruit at it's peak. Beautifully rustic, and amazingly delicious. Good fruit doesn't need much more than something to hold it all in, and a little bit of sweetness to elevate the flavour just a touch more. The day finished with dinner with Jill and her family, which is always hilarious. There's something about being amongst a family at a meal time - it's one of the things I miss the most about living so far away from mine, and I honestly don't have enough words to express how grateful I am that Jill has taken us into her family. Also, the food is always delicious, the mess is always predictable, and it's always guaranteed to be a special day in the kitchen.

When you have good fruit, making a pie should be a formula rather than a recipe. Fruit + pastry + starch + sweetener. All of these factors can be adjusted depending on the fruit - adjust the starch if your fruit is particularly juicy, tone down on the sweetness if the fruit is particularly ripe and sweet. Taste as you go, and adjust to what feels right - once you have made a few pies, you get your eye in, so you can look at the filling and know whether you need to add something to help soak up the juice, or leave some of the liquid behind when you transfer to the dish so that the bottom doesn't go soggy. I have included a recipe here, but if you are using fresh fruit, feel free to adjust both the starch level and the sweetness depending on the sort of fruit you are working with - sour berries can change the amount of sugar you need by up to half a cup. I suggest sticking with this crust though - it's a winner, my absolute fave.

A few wee notes:

  • Pie dough is best prepared the night before - I find that it makes it much easier to work with.

  • I peeled my peaches by boiling a large pot of water, and preparing an ice bath. I then scored a cross in the bottom of each peach, placed them in the boiling water for 20 seconds, then transferred immediately to the ice bath. The skins should slide right off.

  • Feel free to add whatever lattice / top to this you want - we went with a simple 'fattice'. (Fat lattice)

 

 

Peach and Blueberry Pie

- Makes one 9" pie -

Pie crust recipe from four and twenty blackbirds

Pie dough
2 1/2 cups (310g) Flour
Pinch of Salt
2 tsp (8g) sugar
2 sticks (226g) cold butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Filling
1.5kg (about 3 pounds) fresh peaches, peeled and cut into segments
285g (1 pint) fresh blueberries
3/4 cup (150g) raw sugar
4 Tbsp Arrowroot powder
1 tsp vanilla paste
pinch of salt

Egg wash - 1 egg whisked with 1 Tbsp water

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. 

FILLING AND ASSEMBLY

On a lightly floured surface, roll one disc into a circle slightly larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Place in the fridge while you prepare the filling and lattice.

Roll out the second disc of dough into a rough rectangle approximately 1/8 inch thick. Use a pastry cutter to cut strips approximately 1 inch wide - these will be used for your lattice.

In a large bowl, toss together the peach segments, blueberries, sugar, arrowroot, vanilla paste, and salt. Taste and adjust the sugar if necessary, depending on the sweetness of your fruit. If the filling seems especially wet, adjust the amount of arrowroot. Transfer the filling to the pie dish, leaving any excess liquid behind.

Arrange the strips of pie dough on the top of the pie, weaving a simple lattice. Trim any overlapping pie dough and lattice strips so that they are flush with the edge of the pie dish. Carefully roll the edge of the pie dough back on itself slightly slightly, and crimp with your fingers.

Rest the pie in the fridge for at least 30 minutes. While the pie is resting in the fridge, preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. 

Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden and the filling is bubbling. 

Remove from the oven and cool on a wire rack. Serve warm or at room temperature.

 

Peach and blueberry pie. The epitome of summer - flavourful fruit, held together in a flaky tender crust, elevated by a touch of sugar. The perfect summer dessert - when you have amazing fruit, you can keep things simple. #peachpie #blueberrypie #homemadepie #fruitpie #piedough #pierecipe #latticepie #peachandblueberrypie

Scones with Roasted Peaches and Vanilla Bean Whipped Cream


 
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat
Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat

I have a wee list in the back of my head that I keep adding to - the list of 'New Zealand things that have the same name, as something American, but are definitely not the same thing'. Scones are the latest thing to land squarely upon this list. When I think of a scone, I think of buttery, flaky layers, and something that isn't too sweet. (I can't use the words 'buttery flaky' together without thinking of this video) 

I was surprised, on arriving in America, that scones here were, in fact, nothing like what I had grown up on. They tend to have a crumbly texture, much less tender than what I would expect, and are often intensely sweet. Similar, but not really. Still yum, but just different. What we refer to as a scone probably draws more similarity to an American 'biscuit' in that the insides are tender and flaky, the result of butter being rubbed into flour until it is just combined, which produces lovely layers when baked. I am actually yet to try an American scone recipe myself (I've been eyeing up some of Rebecca's for a while now), but for now, here's my version. 

Mum makes the best scones. Hands down. They are yet another thing that she can somehow pull out of thin air to feed a crowd. This recipe is based on hers, which is very much a guideline of ingredient quantities. Hers are always super consistent, but I figured for my own sake I would put some numbers next to the ingredients so mine bear a resemblance to the batch before them. 

Seeing as we are smack bang in the middle of stone fruit season, I topped these with some of my favourite things - roasted fruit, and vanilla bean whipped cream. Roasting fruit, particularly when it is at it's peak, brings out the most amazing flavour, and really allows the fruit to shine. I love to do a big batch after a visit to the farmer's market, and use it on lots of things throughout the week - over yoghurt with granola, in smoothies, and straight off the spoon. The roast peaches pair perfectly with the pillowy vanilla bean whipped cream, and stand up perfectly against the fairly savoury scone. This is a perfect morning or afternoon tea treat if you have guests - or if you like, the scones are just as amazing with some butter and good quality jam.

A few wee notes:

  • Roast the peaches slightly ahead of time to give them time to cool.

  • I peel my peaches by cutting a cross in the bottoms, then putting them in boiling water for about 30 seconds, then transferring to an ice bath - the skins should slip right off! Alternatively you can use a veggie peeler.

  • This recipe makes 8 large scones - feel free to cut them smaller if you would like, just make sure that you adjust the baking time accordingly.

 

 

Roasted Peach Scones with Vanilla Bean Whipped cream
- Makes 8 large scones -

 

Roasted Peaches
6 large peaches, peeled, and cut into segments
1/2 cup (100g) raw sugar (adjust this amount if necessary depending on the sweetness of your peaches)
1 tsp vanilla paste

Scones
4 cups (600g) flour
5 tsp baking powder
2 sticks (225g) unsalted butter, diced into cubes and frozen
1 cup (240ml) whole milk
Cream to brush tops

Vanilla Bean whipped cream
2 cups (480ml) heavy whipping cream
1 tsp vanilla bean paste

 

- PROCESS -

ROASTED PEACHES

Preheat the oven to 400˚f / 200˚c. Line a baking sheet with parchment paper. 

In a medium bowl, toss together the peach segments, sugar, vanilla paste, and salt. Spread evenly on the baking sheet. 

Bake the peaches for 20 minutes, or until bubbling and tender. Remove from the oven and allow to cool completely on the baking sheet. 

These can be made up to 3 days in advance and stored in the fridge.

SCONES

Preheat the oven to 400˚f / 200˚c. Line a baking sheet with parchment paper.

In a large bowl, sift together the flour and baking powder. Rub the frozen butter in using your fingertips until well combined, with a few lumps remaining. Add the milk, and mix with your hands until it forms a cohesive dough. Turn out onto a lightly floured work surface. Pat into a rectangle using your hands. Fold the top third of the dough down to two thirds of the way down, and then fold the bottom third on top of it - as if you were folding a letter. Pat the dough out into a rectangle again, turn the dough 90 degrees, and repeat the letter fold again. Repeat one more time, before patting out into a rectangle once more. 

Cut the dough into 8-10 even pieces, dusting the bottom lightly with flour before placing on the baking sheet. Brush the tops of the scones with a little heavy cream.

Bake the scones for 25-30 minutes, until golden brown and no longer doughy. Allow to cool on a wire rack before serving.

ASSEMBLY

Place the whipping cream and vanilla bean paste in a bowl. Whip until soft peaks form, either using an electric mixer, or a whisk. 

Slice each scone in half using a bread knife, apply a generous layer of cream, and top with peach slices. Serve immediately. 

Store leftovers separately, and assemble as you are ready to eat.

 

Scones with Roasted Peaches and Vanilla Bean Whipped Cream - the perfect summer morning or afternoon tea treat

Sour Cherry, Blueberry, and rhubarb hand pies


 
Sour Cherry, Blueberry, and rhubarb hand pies
Sour Cherry, Blueberry, and rhubarb hand pies
Sour Cherry, Blueberry, and rhubarb hand pies
Sour Cherry, Blueberry, and rhubarb hand pies
Sour Cherry, Blueberry, and rhubarb hand pies
Sour Cherry, Blueberry, and rhubarb hand pies
Sour Cherry, Blueberry, and rhubarb hand pies
Sour Cherry, Blueberry, and rhubarb hand pies
Sour Cherry, Blueberry, and rhubarb hand pies
Sour Cherry, Blueberry, and rhubarb hand pies
Sour Cherry, Blueberry, and rhubarb hand pies

Are you a pie crust, or a pie filling person? I am a big fan of a well-filled pie. A solid amount of fruit with each bite. Richard on the other hand, is squarely in the crust camp. His favourite pies of mine are the ones with intricate lattices (and therefore more crust), or individual pies. The heavier the sugar coating on the top, the better. 

That is, until I made hand pies. A great measure of how much Rich likes something is how fast it disappears. If it's earl grey flavoured he won't touch it, if it's chocolate chip cookies he will make them himself off the blog if they aren't already in the house. Zucchini and banana bread last less than a day. If only I had his metabolism. Life isn't fair sometimes. Pie he is a bit take it or leave it on, but these bad boys disappeared REAL quick - to the extent that I had to hide some to take to a friend the next day. 

We have just started getting fruit from our CSA over the last few weeks. It's been mainly blueberries and sour cherries. This was my first time baking with sour cherries - they are yet another thing we don't really get in New Zealand. I was a little skeptical at first because these ones in particular were VERY sour, but they baked down and gave the filling a lovely brightness, requiring much less sugar than I thought! Much to Richard's delight, these were a little heavier on the crust than most hand pies, because I used a rectangle of dough, then added a lattice on top, unlike the folded over or pocket form that pies usually take. I held back on the filling a little to reduce leakage (they still leaked a little bit, but it was worth it for the pretty lattice!) The blueberries paired beautifully with the sour cherry. I also had some rhubarb in the fridge (I can't resist buying it whenever I see it), so I filled half of them with rhubarb and blueberry. This might be my new favourite way to use up summer fruit - they were a huge hit with everyone who tried them! 

A few wee notes:

  • I didn't purposefully leave the sugar off half of the pies - I just forgot to add it after I egg washed. They are definitely better with a sugary crust, but it was a quick and easy way to tell apart the two flavours!

  • A good cherry pitter is your friend - I use this one, and it's the best ever.

  • I used tapioca starch to thicken the filling for these. It works really well for pies that have a juicy filling. You can substitute corn starch in a pinch, but if you make pie often it's really worth picking some up - it will last forever, and is a little less gummy than corn starch or arrowroot.

  • Halve the recipe if you only want 7 pies - one batch of dough, and one of the fillings. Once you're on a roll though, it's easy to make lots.

  • If you don't want to muck around with the lattice on the top, just cut out 14 pieces of pastry, and make plain hand pies - place the lid on, seal with a little water, and press down with your fingers.

  • Fill these with whatever you like! This is just a guide really - I used what we happened to have on hand. You can just all cherries, all blueberries, etc. Just taste your fruit, and adjust the sugar as needed.

  • The lattice top is very much a quide. Go nuts and make them however you like - re roll scraps to make extra lattice if needed. I did a huge range just to see how they all looked!

 

 

Sour Cherry, Blueberry, and Rhubarb hand pies.
- Makes 14 9"x11" hand pies -

Pie crust recipe from four and twenty blackbirds

Pie dough
5 cups cups (620g) Flour
Pinch of Salt
4 tsp (16g) sugar
4 sticks (452g) cold butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Sour cherry and blueberry filling
150g (5.3oz) sour cherries, pitted
150g (5.3oz) fresh blueberries
1/3 cup (65g) raw sugar
1 1/2 tbsp tapioca starch

Blueberry and rhubarb filling
150g (5.3oz) fresh blueberries
150g (5.3 oz) rhubarb, chopped into approx 1 cm slices
1/3 cup (65g) raw sugar
1 1/2 Tbsp tapioca starch

Egg wash - 1 egg whisked with 1 Tbsp water
Extra raw sugar for sprinkling

- PROCESS -

PIE DOUGH

Make the pie dough in two batches - use half the dry ingredients and butter for each batch (2 1/2 cups flour, pinch of salt, 2 tsp sugar, and 2 sticks butter), and use the apple cider vinegar ice water for both batches. Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two rectangles and wrap in plastic wrap. Repeat the process for the second batch. Rest in the fridge for at least two hours, or preferably overnight.

FILLING AND ASSEMBLY

Work with one batch of filling at a time - make all of the hand pies of that flavour, then rest in the fridge while you prepare the next batch of flavour. This reduces the chance of the filling releasing moisture in the bowl, meaning you leave some of the delicious juice behind.

In a medium bowl, toss the cherries and blueberries with the sugar and tapioca starch. Remove two of the rectangles of the dough from the fridge. Roll one rectangle out to 1/4 inch (6mm) thickness. Using a ruler and pastry wheel or sharp knife, cut out 7 rectangles that are 9cm x 11cm (3 1/2 x 4 1/2 inches). Re-roll scraps if necessary to make enough rectangles. Place cut rectangles on a baking sheet lined with parchment paper and rest in the fridge while you roll out the second disc.

Roll out the second rectangle of dough - this is used for the tops of the pies. If you are keeping them plain 'pockets', cut out 7 more rectangles. Otherwise, cut a series of strips in a range of thicknesses to be used for lattices - you can decorate these however you like! I went with a range of lattices, braids, plain tops, and a few cut-outs using pie stamps. 

Working with one pie at a time, place 2 Tbsp filling in the centre of a rectangle. Top with your desired lattice or plain top, pressing down with your fingers to seal, then again using the tines of a fork to seal the lattice to the bottom of the pie. Place the hand pies in the fridge. 

Repeat the process with the blueberry and rhubarb filling, and the second two rectangles of dough. Rest in the fridge. 

While the pies are resting, preheat the oven to 425˚f / 220˚c. Remove the pies from the fridge, brush with egg wash, and sprinkle with raw sugar. 

Bake the pies for 30-40 minutes, checking after about 20 minutes, until they are golden brown and the filling is bubbling. Remove from the oven and allow to cool on the tray or on a wire rack. Serve slightly warm, or at room temperature. 

Sour Cherry, Blueberry, and rhubarb hand pies