All-Butter Raspberry Peach Pie
SUPER Flaky all butter pie crust with a succulent peach and raspberry filling.
Ingredients
For the crust:
- ⅔ cup 150g cold butter, cut into ¾-inch pieces
- 3-4 tablespoon ice cold water
- 1 tablespoon lemon juice
- 1 ¾ cups 250g all-purpose flour
- 2 tablespoon 25g granulated sugar
- ½ teaspoon salt
For the filling:
- 2 ½ lbs peaches 6-8 large peaches
- ¼ cup plus 1 tablespoon granulated sugar divided
- ¼ cup packed light brown sugar
- 2 tablespoon corn starch
- 2 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- pinch ground clove
- 4 oz fresh raspberries about 1 cup
For topping:
- 1 large yolk
- 2 teaspoon milk
- 1 teaspoon granulated sugar
Instructions
- To make the crust, first place the butter in the freezer for 10 minutes. Mix together ice cold water and lemon juice and place in the freezer.In a large bowl, whisk together flour, sugar and salt. Add about 3 tablespoons of the cold butter and rub it into the flour mixture rapidly using your fingertips until it resembles coarse crumbs. The butter should be well dispersed so that the mixture feels mealy and the flour is less dusty. Add the remaining cold butter and toss in flour mixture to coat. Using a pastry blender or a bench scraper, cut the fat into flour to break it down to hazelnut or marble-sized pieces. Turn this crumbly mixture out onto a clean work surface and use a rolling pin to roll over the whole mixture in several rocking motions to flatten pieces of fat into thin discs or sheets. Be sure to go over all portions of the dough. Scrape down the rolling pin and gather the mixture into a pile using the bench scraper. Repeat this process 3 or 4 more times until most of the flour is incorporated into the fat and the dough looks shaggy. You’ll notice that there is very little dusty flour. Run your bench scraper over the entire mixture in a chopping-like motion to break down any excessively large pieces of fat. Scoop this crumbly dough back into the bowl and place the bowl in the freezer for 10 minutes to allow the fat to firm up.
- Gradually sprinkle water/lemon juice mixture over the chilled shaggy dough, one tablespoon at a time, while gently tossing with a fork until the dough is moistened and it barely clings together in clumps. The dough will hold together when squeezed or pressed when it is ready, but it should not form a ball. Turn dough out onto a clean surface and bring it together with your hands slightly cupped, turning it frequently and pressing firmly to hold in loose bits until it is cohesive and forms a mass, but is not completely smooth. Fold the dough over itself one or two times to bring it together if necessary. Separate slightly more than one-third of the dough (for the top crust) and press each portion firmly to form a roughly-shaped ball. Flatten each one into a disk, wrap well with plastic wrap and refrigerate at least 2 hours or overnight.
- On a lightly floured work surface, roll the larger half of dough into a 12 to 13-inch circle, rotating the dough and adding more flour as necessary to prevent sticking. Carefully drape the dough over an 8x2-inch pie dish. Gently press it into the bottom edges and up the sides of the dish. Refrigerate until firm, about 15 minutes, while making the filling and rolling out the top crust. This allows the rolled layers of gluten and fat to relax, creating a more flakey crust.Once the bottom crust is chilled, begin to roll out the other portion of dough into a 10 to 11-inch wide round. Add sugar mixture to the bowl with the peaches and fold them together until evenly blended.
- To peel peaches, first bring a large pot of water to a boil and fill a large bowl with cold water and 2 cups of ice cubes. Use a paring knife to score a small ‘x’ at the base of each peach and lower them into boiling water with a large slotted spoon or skimmer. Blanch them by boiling until the skins are loose, about 30-60 seconds, depending on the ripeness of each peach. Use a slotted skimmer to transfer peaches to ice water and submerge to stop cooking, about 1 minute. The skins should now slip off the peaches very easily. Starting from the scored x, peel each peach, cut them in half, remove the stones and slice them into just under ¼-inch crescents. Place the sliced peaches in a large bowl and set aside.Whisk together ¼ cup granulated sugar, brown sugar, corn starch, flour and spices until no lumps remain and set aside. You will fold this together with the peaches immediately before filling the pie.When ready to bake, preheat your oven to 425°F and place a baking sheet on the bottom rack.
- Spoon the mixture into chilled pie crust, tucking it in gently to fill all the spaces (this will prevent your pie from shrinking too much once it cools). Gently toss raspberries with remaining 1 tablespoon of sugar and scatter them over, around and under the peaches. In a small bowl beat egg yolk with milk until blended and lightly brush it around the edges before carefully draping the chilled top crust over the filled pie. Press edges of top crust against bottom crust edges to seal. Trim off excess dough around the edges leaving a ½-inch overhang and then tuck it in by rolling it underneath itself (the top and bottom crust together) so that it sits against the edge of the pie dish. This ensures a tight seal on your pie.
- Using a large dessert spoon, hold it upside down (convex side facing up) make crescent-shaped indentations all around the edge. Place the pie in the freezer for 15 minutes.Lightly brush the top and edges of the chilled pie with egg wash and sprinkle all over with sugar. Place pie on baking sheet and bake on bottom rack of oven for 20 minutes. Reduce oven temperature to 350°F and bake until juices have been bubbling for at least 5 minutes, about 40 minutes longer. Transfer pie to a wire rack and let cool completely before slicing.
