Peach & Berry Lattice Top Pie

Lattice-top Pie

by Cat, Sept 2008 (Pie and photo, right, by Cat)

Includes: 1. Peach-Blueberry Pie, with Lattice Top Crust (9″, with modifications for 10″ and deep-dish; and modifications for blackberries, etc.)

See also: 1. Peach Melba Pie; 2. Berry Lattice Top Pie; 3. Peach and Yogurt Custard Pie; 4. Pie & Tart Crusts, Pastry; 5. Pies, Tarts, Turnovers

Peaches seem to combine incredibly well with berries of all kinds – you will find several such combinations on this site. My first foray into this combination was Peach Melba (peaches with raspberries and ginger).

I was not particularly fond of blueberries until I moved back home to the Flathead, where they grow wonderful cherries. A young family bought a cherry orchard in Yellow Bay and removed a whole section of old cherry trees to plant blueberries. I have to tell you, those berries are so wonderful! Of course, it helps that they are picked when ripe, not when still green, to ripen in storage.

Peach & Berry Lattice Top Pie

This recipe is adapted from Better Homes and Gardens magazine, September 2008 issue.  The original recipe called for ⅓ cup packed brown sugar; I prefer to use stevia and honey.  it also called for cinnamon, but I much prefer the zing of ginger with this fruit combo.

You can also make this with just peaches; increase to 6 cups. Add ½ tsp cinnamon instead of ginger, if desired.

Serve with a scoop of vanilla ice cream, or dollop of Chantilly Cream (whipped cream with a bit of sugar and bourbon or brandy instead of vanilla).

If you decide to use a regular top crust (instead of lattice), be sure to cut vents in the crust for moisture to escape and the juices to bubble through.

Ingredients & Equipment for 9″ pie:

• Pastry for double-crust 9″ pie (I prefer the whole spelt recipe)
• 2 Tbsp bourbon or brandy
• 1 ½ Tbsp honey and ⅛ tsp stevia extract powder (or ⅓ cup Rapadura or brown sugar)
• 5 cups peeled, sliced fresh (or frozen, thawed) peaches,
• 1 cup fresh (or frozen, thawed) blueberries or other berries
• 2 Tbsp Organic cornstarch or 4 Tbsp tapioca starch *
• ½ tsp powdered ginger (I prefer Rapadura brand, or Make Your Own Unrefined Powdered Sugar)
• 2 Tbsp Rapadura sugar
• rolling pin
• 9″ pie pan
• cup
• large bowl
• wooden spoon
• knife or pizza cutter

Ingredients & Equipment for 10″ pie:

• Pastry for double-crust 10″ pie (I prefer the whole spelt recipe)
• 2 ½ Tbsp bourbon or brandy
• 2 Tbsp honey plus ⅛ tsp powdered stevia extract (or ½ cup Rapadura or brown sugar)
• 5 ½ cups peeled, sliced fresh (or frozen, thawed) peaches,
• 1 ¼ cup fresh (or frozen, thawed) blueberries or other berries
• 2 ½ Tbsp Organic cornstarch or 5 Tbsp tapioca starch *
• ½ tsp powdered ginger
• 2 Tbsp Rapadura sugar

* Starch amounts are based on blueberries. If using blackberries or related berries, you will need more starch:

• 9″ pie: Up to 2 ½  Tbsp Organic cornstarch or 5 ½ Tbsp tapioca starch
• 10″ pie: Up to 4 Tbsp (¼ cup) Organic cornstarch or 8 Tbsp (½ cup) tapioca starch

Method:

1. Prepare pastry, divide into two balls, then let rest while you prepare the other ingredients.
2. Preheat oven to 375⁰ F.
3. Stir starch and ginger together in a cup.  Toss with peaches and fruit in large bowl.  Combine honey and stevia (if using) with bourbon in the cup, stirring until stevia is dissolved; toss with fruit. Or, if using sugar instead of honey & stevia, combine with starch and ginger, add bourbon, then toss mixture with fruit.
4. Roll each ball into a circle, each with diameter about 11″ for 9″ pie, or 12″ for 10″ pie.
5. Line pie pan with one of the pastry circles; trim edge 1/2″ beyond edge of pie pan.  Fill with peach mixture.
6. Cut remaining pastry circle into 1″ wide strips.  Weave strips over filling in a lattice pattern, tarting with one crosswise at center, then one lengthwise at center. As each strip is added each side of center, lift strips as needed so they weave up/down.  Press strip ends into bottom pastry (moisten underside of strips if necessary).  Fold bottom edge over strips; seal and crimp or flute.
7. Brush lattice with a bit of milk, then sprinkle with Rapadura sugar.  Cover edges with foil.
8. Bake on baking sheet 25 minutes.  Remove foil; bake 25 minutes more, or until filling is thickened and crust is golden.  Cool on rack.

References:

1. Better Homes & Gardens September 2008 magazine (bhg.com/recipe/pies/peach-blueberry-pie)