When the girls were little one of their favourite Disney movies was the Lion King. Lessons learned from that movie became mantras for our family. Hakuna Matata remains a go-to happy place when things start to spin. This summer our family is living the iconic theme song The Circle of Life. We’re caught between the heart ache of losing Ralph’s dad and the excitement of welcoming our grandson to the world. In seven weeks, a new joy will be born and the circle will continue…
As we wait, local peaches are ripening – for me local is 600 kilometres away on the south shore of Nova Scotia – and raspberries are coming to an end which can only mean one thing; RASPBERRY PEACH PIE!
RASPBERRY PEACH PIE
Makes enough pastry for 3 – 9” pies
Preheat oven 425*F
5 cups all – purpose flour
½ teaspoon baking powder
1 teaspoon salt
2 tablespoons brown sugar
1 lb lard, room temperature
1 tablespoon white vinegar
Makes enough filling for 1 deep dish 10” pie
1 quart fresh raspberries
6 ripe peaches, unpeeled and sliced
1 cup sugar mixed with 3 tablespoons of cornstarch
1 egg mixed with 1 tablespoon cream
- Place flour, baking powder, brown sugar and salt in a large mixing bowl and stir well.
- Cut lard into the flour with a pastry blender until it resembles a coarse meal.
- Beat egg in the bottom of a one-cup measure.
- Add vinegar then fill cup with ice water.
- Pour mixture over flour and combine with a fork until it forms a mass. At this point, I put on a pair of disposable rubber gloves and finish working the lard into the flour.
- Place pastry on a floured surface and knead several times.
- Flour surface again and roll out one piece of dough to ¼“ thickness. Add more flour if the pastry is sticking. Make sure that you are applying even pressure on your rolling-pin so that your pastry is able to bake evenly!
- With a dry pastry brush, sweep off excess flour from the top of the pie dough.
- Starting at one end of pastry, roll up pastry on the rolling-pin.
- Place rolling-pin on pie plate and unroll on top of pie plate.
- Gently push pastry into pie plate.
- In a large mixing bowl, combine filling ingredients then pour into prepared pie crust.
- Repeat process for the pastry top.
- Once pastry is in place, crimp edges together and trim.
- Cut steam vents in the top crust then brush with egg glaze.
- Place pie in oven for 15 minutes then reduce oven temperature to 350*F
- Bake until crusts are golden brown and filling is bubbling, 55 to 70 minutes.
- Cool on a wire rack. Serve at room temperature or chilled.
THE LOVE: I use a little cold water brushed onto the edge of the bottom pie crust to act as a ‘glue’ for the top crust just before I crimp the pastry together. The worst thing that you can do is undercook your pie crust. Err on the side of over cooking. It will only make your crust crisper and the filling a bit thicker which is a good thing!
one year ago: high-bush blueberry coffee cake
two years ago: bumbleberry sorbet
three years ago: blueberry corn muffins
Thanks for reading.
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