Peach Blueberry Pie

This classic lattice-topped pie bursts with the flavors of summer-fresh peaches and blueberries. The sweet tartness makes it a seasonal favorite year after year.

This recipe is featured in our Loveless Cafe Cookbook!

Servings: 8

Lattice Crust

Ingredients

1 cup all purpose flour
6 tablespoons confectioners’ sugar
6 tablespoons unsalted butter, cold and cut into cubes
1 large egg yolk

Directions

Place flour and confectioners’ sugar in a food processor and pulse briefly to combine.
Scatter the cold butter evenly over the top of the dry ingredients.
Pulse to cut in the butter, processing until no lumps are visible and the mixture is the texture of cornmeal.
Add egg yolk and pulse to blend, mixing only until dough comes together. Do not over-process.
Place dough on a piece of plastic wrap and roll into a large ball. Wrap the ball in plastic wrap and refrigerate until ready to use.

Pie Crust

Ingredients

2 cups unbleached all-purpose flour
½ cup confectioners’ sugar
2 teaspoons baking powder
½ teaspoon salt
¾ unsalted butter, cold and cut into small cubes
2 egg yolks
2 tablespoons milk, cold

Directions

Place flour, confectioners’ sugar, baking powder, and salt in a food processor and pulse briefly to mix.
Add butter and pulse until it is cut in and mixture resembles coarse meal.
Add egg yolks and milk and process just until dough is smooth and evenly moistened. Do not process until dough forms a ball or it will be tough.
Remove dough from processor, divide in half, and press each half into a ball.
Flatten into two disks, wrap well, and refrigerate for at least 30 minutes before using.

Pie Filling

Ingredients

1 (9-inch) pie crust
½ cup sugar
3½ tablespoons corn starch
½ teaspoon lemon zest
½ teaspoon vanilla extract
¾ teaspoon pumpkin pie spice
½ teaspoon ground cardamom
1½ pounds peaches, peeled and sliced
¾ cup blueberries

Directions

Preheat oven to 350 degrees.
Press pie crust into pie plate and set aside.
In a medium bowl, combine sugar, corn starch, lemon zest, vanilla, pumpkin pie spice, and cardamom. Rub mixture with your fingertips to combine thoroughly.
Add peach slices and blueberries. Toss to coat well.
Scrape the fruit, juices, and seasonings into pie crust.
On a lightly floured surface, roll out lattice dough into a disk shape approximately ¼-inch thick.
With a pizza wheel or a sharp knife, cut dough into 10 strips, each about 1 inch wide. Place 1 strip over center of pie and 2 strips on either side, leaving about ½-inch between and trimming the ends to fit.
Arrange remaining strips in the opposite direction on a slight diagonal to form lattice with diamond-shaped openings.
Bake for 75 minutes or until juices are bubbling gently in the center and lattice crust is golden brown.
Let cool to set the filling before cutting. Serve slightly warm or at room temperature.