Peach Berry Pie with Lattice Crust

I found the crust recipe on a blog by The Cinnamon Quill, who adapted the original recipe she found on the Better Batter site.  (**update 8-2015…The Cinnamon Quill is no longer a valid site)  and the step by step instructions for how to make a lattice crust were found on Simply Recipes site.  I also tweaked the recipe, as we all seem to do….oh the wonderful world of blogging…sharing and creating for the world of food lovers.  I found the basic recipe for the filling on Perfect Peach Pie from Ellen Jackson of Portland.  I adjusted the recipe a bit and added blueberry filling for mine, but the basic recipe was subtly sweet and let the flavor of the peaches showcase themselves.  Really good, give it a try.

Ingredients

Peach Berry Filling:

• 3 lbs ripe, firm peaches (about 6 cups)
• Juice of 1/2 lemon
• 1 tsp vanilla
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 4-6 Tbsp cornstarch – if peaches are over ripe, you will have more juice and need more
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp cinnamon
• Large pinch salt
• 2 Tbsp butter
• 1 (21 oz) can Wilderness Blueberry Pie Filling

Directions

Peel, halve and pit the peaches. Slice each half into 3/4-inch thick slices and place them in a medium-sized mixing bowl. You should have about 6 cups of sliced peaches. Squeeze the juice of 1/2 a lemon over them, and the tsp vanilla.
Toss the sugars with the cornstarch, spices and salt and sprinkle evenly over the peaches. Gently stir to combine. Moisture-proof the bottom crust with the egg glaze and slightly mound the fruit in the center. **(I had too much liquid as my peaches were over-ripe, so I didn’t use it all.  Use your own judgment as to whether you use all the liquid or not – remembering you don’t want it watery as it will make the crust soggy.  If your peaches are still firm, you might not have extra liquid.)  Dot the peach slices with little pieces of the butter.  Top with enough blueberry pie filling to cover the peaches, using all the berries and leaving behind some of the sauce…about ¾ of the can.

Create and place the lattice top crust over filling as directed below, following the very helpful tutorial.  Brush with the remaining egg wash and dust with cinnamon sugar and raw sugar granules.

Set the pie in the lower third of the preheated oven and bake 10 minutes. Reduce the heat to 350, raise the pie to the center of the oven and continue baking 35-45 more minutes, or until golden brown and bubbly.  Cover the crust with foil strips if it browns too quickly.

Lattice Pie Crust:

• 2 1/2 cups GF Flour Mix:  (combine all below with wire whisk and measure out 2 1/2 cups)

2 cups brown rice flour
2 cups white rice flour
1 cup tapicoa starch
1 cup potato starch
1/4 cup potato flour
1/4 cup xanthan gum
1/8 cup pectin

• 1 tsp sugar
• 1/2 tsp salt
• 1/8 tsp Baking powder
• 8-11 tablespoons butter, cold (check texture for definite amounts – I changed these from the original as I found that I needed more)
• 1 egg yolk
• 2 tsp cider vinegar
• 1/2 cup ice cold water
• Sugar + extra Flour Mix for rolling

Directions

Combine flour mix, sugar, salt, and baking powder in a bowl. Cut in butter until pea sized pieces appear. Combine the remaining liquid ingredients and add to mixing bowl. Knead until dough forms ball. Cover well (I like to use a dish towel) and refrigerate 15 minutes.

**  I used my food processor to make the pie crust.  It was so easy.  I then wrapped it in plastic wrap to rest in the refrigerator.  Either way works.

Roll out half the pie dough and place in an 8 or 9 inch pan, trimming the ends, leaving 1/2-1 inch overhang. (Definitely roll the dough out on parchment or freezer paper, using 1/4ish cup of sugar/flour mix, as needed, to prevent sticking.)

Next, follow the lattice top instructions from this tutorial that has step-by-step directions.