I love stone fruit season. It is even better here than I remember in Brisbane, with so many different crosses and varieties available. Pluots, apriums, peacotums, plumcots – all amazing fruits that I have tried since I arrived in the Pacific Northwest. I think peaches are still my favourite. Plums come a close second, but nothing beats a ripe, super juicy peach in my opinion. We recently made a beautiful salad with grilled peaches, fetta and kale (courtesy of Food52) and it was just delicious. These fruits scream summer, and I could realistically imagine eating them for breakfast, lunch and dinner.
I couldn’t think of anything more wonderfully American to do with these gorgeous fruits than a classic peach pie. I am obviously not a pie specialist - the crust was not the prettiest and the lattice definitely could do with some improvement. But the flavour was delicious, and I think you will all love it!
The pastry recipe comes from Tara O’Brady’s book Seven Spoons (her family approved pie dough).
320g plain flour
2 tsp sugar
I tsp salt
225g cold unsalted butter
1 egg yolk
1 tsp apple cider vinegar
4 large, ripe peaches
juice of ½ lemon
½ tsp cinnamon
2 tbsp cornflour
2 tbsp white sugar
1 tbsp brown sugar
½ tsp vanilla paste
To make the pastry, whisk together the flour, sugar and salt.
Chop the butter into cubes and add to the flour mixture.
Rub the butter between your fingers to form flakes, tossing into the flour mixture to keep them coated.
Chill the mix for 30 min.
Mix the egg yolk with the vinegar in a ¼ cup measure, then top up to ¼ cup with ice water.
Add to the flour mixture and start stirring with a butter knife.
Once the dough begins to come together, get in with your hands and push any stray bits of flour into the dough. Tip the dough onto your bench and shape into a round.
Wrap tightly in clingfilm and refrigerate for another 30 min.
Flour your bench, tip out your pastry and roll into a rectangle.
Fold into thirds, turn 90 degrees and roll out again.
Repeat a few more times until the pastry comes together.
Wrap the pastry in clingfilm again and chill for a final hour (at least).
Preheat your oven to 190 degrees.
While you are waiting, cut the flesh of the peaches off the stone and into slices.
Mix all the filling ingredients together in a large bowl and leave them sit while you are finishing the pastry.
Take the pastry out of the fridge and roll out approximately two thirds of it between two sheets of greaseproof paper.
Transfer to a pie tin, leaving a good overhang.
Tip the filling into the pastry case.
Roll out the remaining third of the pastry and cut into wide strips.
Weave a lattice over the top of the filling, brushing the edges with the leftover eggwhite to seal them.
Fold over the excess pastry around the edges and crimp to seal.
Brush the top of the lattice with egg white and sprinkle with sugar.
Transfer your pie to the preheated oven and bake for about an hour, until the crust is browned and the filling is cooked.
Remove from the oven and rest for at least half an hour (preferably a bit longer) for the filling to set before slicing into it.
Serve in generous wedges (it is fruit after all) with a splash of cream.