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

Mini peach pies


 
Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert
Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert
Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert
Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert
Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert
Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert
Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert
Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert
Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert
Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert
Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert
Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert
Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert

It's finally, FINALLY bbq season! Not that there will be much of it happening at our house - our building drew us in with an 'awesome outdoor space and amazing communal rooftop' when we were moving in, only to pull the roof off and close the outdoor space within a few months of us moving in, rendering this 'amazing space' essentially just a place to put everyone's crap from the roof. Luckily we have a few friends with nice back yards and bbqs, who are yet to be opposed to us showing up to their house with food. 

BBQ season means stonefruit, and stonefruit means epic pies! Peaches are hands down my favourite things to put into pie. I made a whole load of mini pies to take to a friends birthday bbq on the weekend, and they were a total hit. The fun with mini pies is that you can play around with lattice combinations, so they all end up looking a little different. They are easy to eat, and everyone loves the idea of having their own individual dessert. Next on my list of mini pies is definitely something savoury - meat pies are everywhere in New Zealand. For some reason America hasn't caught on yet, which I am always surprised seeing how terrible they are for you! 

These pies are super simple, but super delicious. I went with my favourite dough recipe, then kept the filling easy - beautiful ripe peaches, just a touch of sugar, some cornflour to help the filling set up, and some vanilla bean paste. Easy as that. The pastry bakes up to be amazingly flaky, providing the perfect base for the peaches to shine through, enhanced by the teeniest bit of sweetness and fragrance of vanilla. Because I over commit to almost everything I do, I spent a fair amount of time coming up with individual lattice designs for each one, but you could easily just do a simple lattice top on all of them, or even just a plain circle lid on each one with a few vents cut in to let out the steam. I went with a mixture of lattices, cut-out tops and shapes cut out with stamps

This recipe is part of a fun blogger collaboration organised by the lovely Annie, Ruth and Rebecca! Check out their pages for the full list of bloggers participating, or the hashtag #summerlovespeaches on Instagram!

A few wee tips:

  • I used these mini pie dishes to make these - they are the perfect size for individual pies. I also made two in little rectangular pans, but you can use whatever size dish you have on hand!

  • I also used one of these to cut my lattice - highly highly recommend. It's super satisfying and you get lovely even strips.

  • I didn't peel my peaches, but if you are the sort of person who doesn't like peach skin, by all means go for it.

  • I lined all of the pie dishes first with pastry, and kept them in the fridge until I was ready to use each one. I filled them individually with the fruit mixture as I went, and did the lattices one at a time so that the others could stay cold in the fridge. This worked quite well, but if you are going with a quick lattice on the top you could definitely fill then lattice them all at once - just transfer them to the fridge as soon as they are done so that the pastry doesn't get too soft.

  • Because I was filling them individually as I went, I made up half of the filling, then once it was used up, made up the second half and kept going. The reason that I did this is because as the filling sits, the fruit releases some of it's moisture, which means that it gets a little juicy in the bowl. If you wanted to cut up all the fruit at once, transfer half to a bowl, squeeze a little lemon over to stop it going brown, and store in the fridge until you are ready to go.

  • I tripled my usual pie dough recipe, making it in 3 batches, and there was a little leftover once I was done. I like to end up with a little bit of dough left rather than not having enough - I roll out the bottom crust, then use the rest of the fresh unrolled dough for lattice, then go back and use the extras for stamps. Just make sure that you put the extra dough in the fridge, tightly wrapped, to have a chance to firm up before you use it again.

  • This recipe is easily scaleable to suit your numbers! If you were wanting to make just a single regular sized pie, use the one batch quantities for the dough, and use approximately 2-3 pounds of fruit.

 

 

Mini peach pies
- Makes 10 mini pies -

Pie crust recipe from four and twenty blackbirds

Pie dough (1 batch)
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

Pie dough (3 batches)
7 1/2 cups (930g) Flour
Pinch of Salt
6 tsp (24g) sugar
2 sticks (226g) cold butter, cut into cubes
2 cups (480ml) cold water
2 cups ice
1/2 cup (60ml) Apple cider vinegar

Filling
3kg (approx 6 pounds) peaches, pitted and cut into cubes or slices
3/4 cup (150g) raw sugar
1/4 cup plus 2 Tbsp cornflour
1 Tbsp vanilla bean paste

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

- PROCESS -

PIE DOUGH

Make each batch of dough separately. Using one batch quantities: 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.

Repeat the process three times until you have six discs of dough.

Rest in the fridge for at least two hours, or preferably overnight. 

FILLING AND ASSEMBLY

Toss the peaches, sugar, cornflour and vanilla paste together in a large bowl. If you are planning on decorating the pies individually, prepare half the filling, then prepare the second half once you are ready to minimize the amount of moisture the fruit releases.

Roll out 2 of the discs of dough until approximately 1/4 inch in thickness (6mm). Line each mini pie dish with dough, leaving a small amount of overhang. Place the lined pie dishes on a large baking sheet, and transfer to the fridge until ready to use.

Working with one pie at a time, Spoon enough fruit filling into the pie dish to just reach the top edge. Roll out about half a disc of dough to 1/4 inch. Decorate as desired - I did a range of lattices, braids, stamps etc. Either use leftover dough on the next pie, or wrap tightly in plastic wrap and rest in the fridge until ready to use again. Place the pie in the fridge.

Repeat with the remaining pies, returning to the fridge. When you are finished decorating, rest all the pies in the fridge for at least 30 minutes to allow the pastry to fully set.

While the pies are resting, preheat the oven to 425˚f / 220˚c. Position two oven racks in the oven.  Brush each pie with the egg wash, and sprinkle liberally with raw sugar. Place the pies on two baking sheets, and bake for 40-45 minutes, swapping the trays half way through baking, or until the pastry is deeply golden and the fruit is bubbling.

Allow to cool on a wire rack. Serve warm or at room temperature.

Mini peach pies - individual peach pies, perfect for a picnic, bbq, or summer dessert