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

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

Blueberry Lavender Pie


 

We are baaaaack! It's a super weird feeling. Each time we are in New Zealand I don't want to leave a little more than the last time, and this last trip I was somehow homesick before we even got on the plane to come back to America. Rich got a fever on the plane and was super sick, so we got minimal sleep. I of course managed to catch it off him, and it turned out to be this gross super cold so we have both spent the last week hiding away trying to fight it off. Not quite the idea I had in my mind of hitting the ground running and jumping straight back into routine to combat homesickness, but these things happen. 

It feels like this year has already been all allocated! I had a grand plan to somehow make it to Italy this year, but I already feel kinda stressed about fitting it in! My goodness. It just feels like we are busy already? 

What is coming up soon though is Pie Day! The 14th of March is the big day! I find it kind of funny because in New Zealand we write the date with the day first, so if we had it our way then pie day couldn't exist, but for now this is the one time I am grateful for the confusing way America writes things. I was looking through my instagram the other day, and for pie day last year I made my very first Pie crust! It was a total piece of crap and 100% fell apart, but I was very proud of myself. I like to think I have come a little way in the grand scheme of pie in the last year - it's currently one of my favourite things. I love how versatile it is, it's easy to make ahead, and provided you have dough and some form of fruit, you can totally make a recipe up on the fly. I have a couple of pie ideas hiding up my sleeve, so I will try and get them all up before the 14th! 

This one is super simple - a blueberry lavender pie. Although blueberries aren't in season in America at the moment they most definitely are in New Zealand. They tend to be readily available still in supermarkets in the U.S. though, so if you were wanting a little hit of summer in this gross winter, this is for you too! Blueberries alone are amazing, but accentuated with a subtle hint of lavender, this pie has another level of flavour to it. If you are not a lavender person by all means feel free to leave it out. (I love it, but totally understand that some people think that it tastes like hand cream). The fruit cooks down to an amazing jammy texture, and pairs so well with the flaky pastry.

I used pie stamps on the top of the pie - they are a really easy way to make the top look super pretty. You could do a simple lattice, or just cut out rounds with a shot glass and arrange them on the surface of the fruit. Anything goes really, provided you end up with some sort of crust arrangement on the top of the pie! 

 

 

Blueberry lavender pie
- Makes one 9 inch pie - 

From 'Four and Twenty Blackbirds pie book'

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 medium apple
5 cups fresh blueberries (approx. 1 Kg)
2 Tbsp (30ml) lemon juice
1/2 cup (100g) sugar
1/2 cup (50g) packed brown sugar
1/4 cup (40g) flour
1/2 tsp lavender essence
1 Tbsp finely ground culinary lavender

To finish
1 large egg
1 tsp water
Turbinado / Raw sugar for sprinkling
 

- 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 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. 

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 the pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Fold the dough back on itself, and crimp the border of the pie using two fingers of one hand and the thumb of the other. Roll out the second disc of dough, and cut out shapes using a cookie cutter or pie stamp. Place the shapes on a cookie sheet / baking tray. Refrigerate both the lined dish and the tray of stamps until ready to use. 

ASSEMBLY

Peel the apple, and then roughly grate. Place in a large bowl. Add the blueberries, lemon juice, sugar, brown sugar, flour, lavender essence, and culinary lavender. Mix well with a stiff spatula or your hands to combine, crushing some of the blueberries in the process. 

Pour the filling into the prepared pie dish. Arrange the stamped dough on the top of the fruit, making sure that there is a small amount of overlap. Rest the pie in the fridge for 15 minutes to set. 

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. 

Whisk together the egg and water in a small bowl. Brush the surface of the pie with the egg wash, and sprinkle liberally with turbinado / raw sugar. Take care not to get filling on the pastry. 

Place the pie on the baking tray in the oven. Bake for 20 minutes, or until the pastry has begun to go golden brown. Move the pie and baking tray to the middle of the oven, and decrease the temperature to 375˚f / 190˚c. Bake the pie for a further 35 to 40 minutes, or until the pastry is deeply golden and the filling is bubbling. 

Cool completely on a wire rack before serving.