“Cooking is like love. It should be entered into with abandon or not at all.” -Harriet Van Horne
Cherry Peach Pie

Cherry Peach Pie

Pie is probably my favorite thing to bake, although surprisingly, not my favorite thing to eat (that would be cake) but I love putting pies together. We had an abundance of cherries this year (see pitting session below) and I can think of few fruits that I like more in pie than cherries. Except for peaches, which is my all-time favorite pie filling. Combining the two makes for a very special pie. 

YIELD: 8 servings
ACTIVE TIME: 30 minutes (unless you have to pit a bunch of cherries!)
TOTAL TIME: 2 hours

INGREDIENTS

CRUST:    

2 ½ cups flour
2 tablespoons sugar
1 teaspoon salt
1 cup cold butter (2 sticks), cut into cubes
1/2 teaspoon vinegar
½ cup cold water

FILLING:

5 large peaches (about 2 ½ pounds)
2 cups cherries, pitted and halved
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
½ teaspoon cinnamon


PREPARATION:

In a large bowl, mix flour, sugar, and salt. Add butter and use pastry cutter to blend, until dough is crumbly. 

Add vinegar and half the cold water and stir to combine. Add remaining water a little at a time until dough comes together. Dough should not be too wet. 

Remove dough to a work surface and knead very lightly just until dough forms a smooth ball. Divide in half, wrap in plastic wrap, and chill at least 1 hour. 

Lightly flour a work surface and place half of chilled dough on it. Roll out dough, slightly larger than pie dish. Trim edges of dough to have about 1 inch overhang. Place dough in dish, and poke dough all over with a fork, and chill 30 more minutes.

Meanwhile, combine peaches, cherries, sugar, and cornstarch, cinnamon, and lemon juice in a large bowl. Pour into chilled pie crust. 

Preheat oven to 400˚F.

Place second dough round on work surface and roll out as above. Cut dough into strips of desired width. Place strips over fruit in a lattice design. Style crust as desired. 

Bake 30 minutes, then reduce oven temperature to 350˚F and bake for additional 30-40 minutes more, or until browned and bubbly. Cover edges of crust with aluminum foil if they are browning too much. Remove from oven and cool on rack. 

I'm going to take a moment to plug for my favorite pie carrying contraption, the PieBox. Not only is this box absolutely gorgeous, it is amazingly helpful for transporting your pie from point A to point B. I often take my baked goods places, whether to a dinner party or just down to the office, and it is amazingly difficult to find containers that fit pie. Hence, PieBox. It's amazing. 

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