I know I know…the first day of fall was this week. Pumpkin Caramel Apple Panic! Break out the decorations and candles and sweaters! But but but…it’s still 80 degrees! And what about the sun and the wind and the wildflowers? What about the summer lightening and long hours and cicadas? What about sun bleached hair and heat induced shivers and intoxicatingly icy lake water? It’s so easy to look ahead. To beg for the next adventure. To dream of tomorrow’s story. Maybe that’s why I love my camera so much. It’s a never ending reminder to stay here. Be here. Love here. This summer was the most wondrously breathtaking time of my entire life. Full of love and family and sea and sand and change and white dresses black tuxedos sea salt baby’s breath love lantern glow against the inky black ocean pizza beer new homes new friends love moving trucks nesting country sunsets and did I say love? I’m not ready to leave yet. Fall is beautiful. But it’s a little late this year (weather wise) and I am quite content to revel in the last, long days of summer without rushing anywhere. That’s what late summer is about anyway right? Long days and long nights and slow living and contentedness. You’ll find me in my backyard throwing the football with my husband while my pug chases grasshoppers and tennis balls and the leaves just barely recognize the change of season. Maybe next week it can be fall. But not yet.
In an effort to hold on to the sweetness of a fading summer, I have to post one last peach recipe. Trust me. It’s worth it.
Summer sunrises are the best. They’re exhilarating and rejuvenating. If you’re up early enough to catch a summer sunrise, you know what I mean. As the light pierces through all the shadows of the night before, you feel motivated and renewed in every aspect of life. With our current schedule, we’ve been sleeping late to accommodate Adam’s 2nd shift. I missed the sunrises and I knew I wanted to photograph this pie when I was feeling as vibrant and fresh as a summer morning. I crept out of bed, quietly enough to slip away without rousing the pug who would, undoubtedly, be convinced that he was ravenously hungry and in need of undivided attention. I baked on tiptoes with the stars still visible against an early morning sky. The quiet was divine. As an almost fully awake kitty slid past my legs, leaving flour paw prints across my kitchen floor, I took my pie and my camera out to my front porch. In the morning the light doesn’t flood in suddenly like the dark does at dusk. It creeps in. Delicately glowing in every nook and cranny before the sun ever shows its face. With that soft light bouncing and shining on every surface, how could a photographer feel anything but inspired? There’s a reason they call it the golden hour, and it’s not just the color. It’s like the sun is your muse and you’ve never been more excited to chase beautiful images in your entire life. Reflections of sunlight on buttery, flaky crust, and sunbeams piercing through fresh, blueberry peach filling making it shine like deep shards of amethyst made me feel happy down to my toes. Photographing this pie was as deeply fulfilling to the creative spirit living inside me, as eating this pie was fulling to my ravenous tastebuds.
As you know, I’m a photographer, not a chef. All cooking/baking I do is self taught or family taught. I’m learning every day from everyone around me. This happens to be my first pie made totally from scratch. Prior to this, I was a store-bought pie crust girl. And while they are quite tasty and I won’t turn down a good piece of store-bought pie, this pie crust is world shatteringly more delicious. You can taste the butter. It delicately falls apart into rich, buttery flakes on your tongue. And it’s easy. Yes I said it. Making pie crust is easy. When I decided to make this, everyone asked me in bewildered tones “you’re making the crust from scratch?!” There seems to be this assumption that it’s some horrendously difficult or time consuming thing to do, and I was expecting some insane, complex, precise process. But it was easy. And I beg of you. Please try it. Please. My pie was very rustic in presentation, as I was feeling very homey and earthy when I made it. But you can always follow the fancy, detailed pie crust decor rules and crimp or shape or fold the edges to make it more delicate in appearance. Let your creative juices flow. I know peach season is over, but save this recipe for next summer. It truly is the best pie I’ve ever eaten, and everyone I fed it to overwhelmingly agreed. It is drool inducing, toe curling, suck on your spoon good. And until the peaches come back, you can (and should) use the crust from this recipe to make your delicious fall pies even more perfect.
Peach Blueberry Pie
Adapted from Sally’s Baking Addiction
3/4 Cup Granulated Sugar (for filling)
6 Tablespoons All-Purpose Flour
1/2 Teaspoon Ground Cinnamon (for filling)
1 Tablespoon Granulated Sugar (for sprinkling)
1/4 Teaspoon Cinnamon (for sprinkling)
1/8 Teaspoon Allspice
3 Cups Sliced and Peeled Fresh Peaches (Equivalent 5 peaches)
1 1/2 Cups Fresh Blueberries
1 Tablespoon Unsalted Butter
1 Beaten Egg
Head over to the Sally’s Baking Addiction website and whip up Sally’s Homemade Pie Crust. This will make both your top and bottom pie crusts. Follow her instructions through step 5.
Preheat your oven to 400F.
In a large bowl, whisk 3/4 cup sugar for the filling, flour, 1/2 teaspoon cinnamon, and allspice together. Fold in your freshly peeled and sliced peaches, along with your freshly washed blueberries.
On a well floured surface, roll out your chilled, homemade pie dough into a 12 inch circle. Place the dough in a 9 inch cast iron skillet (or pie dish, but I LOVE cast iron skillet pies). VERY carefully arrange the dough to fit snuggly in the pie dish. No pushing or poking, or you’re likely to tear the dough. Lift, fold, and tuck to get the dough down in the edges of your skillet. Gently please. Slowly scoop the filling into your pie crust and spread evenly. Dice up your tablespoon of butter into small cubes, and lay them evenly across the filling.
On a well floured surface, roll out your 2nd chilled, homemade pie dough into a 12 inch circle. Cut the pie dough into 1″ strips (a pizza cutter makes this fast and easy for anyone who doesn’t have a pastry wheel on hand!). Place the strips onto your pie one at a time. Each time you add a strip, weave it under and over the other pieces to create a lattice pattern. Once the lattice is complete, press together the edges of the top and bottom crust to seal. Cut off any excess and crimp or fold the edges of your pie crust.
Delicately and thinly brush your pie crust with the beaten egg.
Whisk together your remaining 1 Tablespoon of granulated sugar (for sprinkling) and 1/4 Teaspoon of Cinnamon (for sprinkling). Sprinkle mixture over your pie crust.
Bake for 30 minutes. Place a pie shield or sheet of aluminum foil over the pie, turn oven down to 375F and continue baking for 35 minutes. Remove your pie shield and turn your broiler on for 2-5 minutes to get your crust to that perfect golden brown (keep a close eye to prevent burning).
Set the pie aside to cool for at least 4 hours at room temperature. Serve at room temperature and refrigerate any leftovers in an airtight container.