Project Dessert

Lattice-Top Peach and Blueberry Pie with Rye Crust

By • August 9, 2013 • 21 Comments

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Every other Friday, we'll be sharing dessert projects that demand a little extra time and effort. Because weekends are the sweetest part of the week.

Today: Yossy teaches us to make a beautiful lattice-top pie, filled with the summer's ripest fruits.

Lattice-Top Peach and Blueberry Pie with Rye Crust from Food52

Most people associate pie with the winter holidays; but for me, summer is pie season.

The variety and quality of fruit this time of year is unbeatable and, after enjoying it fresh, my very favorite thing to do is to tuck it into a buttery crust with a lattice top. I find that a lattice tops work best for juicy summer fruit because they give the fruit some room to let off steam, which both enhances its flavor and ensures that the finished pie will set nicely and be easy to slice. Plus, it looks super impressive and isn’t too difficult to tackle once you get the hang of it.

For this go-round, I combined luscious summer peaches with blueberries for a perfectly sweet and slightly tart pairing, but you could easily substitute raspberries or blackberries in place of the blues. The crust here is an adaptation of the rye rough puff pastry in Kim Boyce's book Good to the Grain, and I have been using it for all of my summer baking because it is wonderfully flaky and the rye flour’s nutty and slightly milky flavor is the perfect foil for sweet summer fruit.

Lattice-Top Peach and Blueberry Pie with Rye Crust

Lattice-Top Peach and Blueberry Pie with Rye Crust

Serves 8 to 10

For the crust

1 1/3 cups all-purpose flour
1 1/3 cups rye flour
1/2 teaspoon salt
1 tablespoon sugar
16 tablespoons butter
1/2 to 2/3 cup ice water
1 1/2 teaspoons apple cider vinegar

For the filling

1 lemon, zested and juiced
1/2 vanilla bean, seeds scraped
3/4 cup sugar
5 cups peeled peaches, cut into 1/3-inch slices
2 cups blueberries
4 to 5 tablespoons flour
1/4 teaspoon freshly grated nutmeg
1 egg (for topping)
2 tablespoons coarse sugar (for topping)

In a large bowl, mix the flours, salt, and sugar together. Add in the butter and quickly rub it into the flour mixture with your fingers. You want the butter to break up into small pieces ranging in size from peas to lima beans.

Combine the water and apple cider vinegar in a measuring cup. Make a well in the flour/butter mixture and slowly stream 1/2 cup of liquid into the dough while mixing gently. Mix until the liquid is evenly distributed and the dough holds together when you squeeze it. It may look dry, and that's okay, just as long as it holds together when you squeeze it. If it is too dry, add more water, one tablespoon at a time.



After it has chilled, unwrap the dough and place it onto a lightly floured board. Pat the dough into a rough square, then roll it into an 8-inch x 11-inch rectangle. The dough will be a bit rough and crumbly.



With the long side of the dough facing you, gently fold the dough into thirds. Then turn the dough so the seam is at the top and parallel to your body, and roll it out into another 8- by 11-inch rectangle.. Repeat this process 2 more times, then divide the dough in half, wrap each piece in plastic, and chill for at least 2 hours and up to 2 days.

When you're ready to make the filling and assemble the pie, preheat the oven to 400º F. On a lightly floured surface, roll out one piece of the dough into a 12-inch circle about 1/8-inch thick and place it into a 9- or 10-inch pie pan. Place in the fridge while you prepare the rest of the pie. Roll out the other piece of dough into a rough square, about 1/8-inch thick, and place it on a parchment-lined sheet pan in the fridge to chill. Prepare the filling while the dough chills.

 

To peel the peaches, cut a shallow “x” into the bottom of each peach, then blanch them for one minute in boiling water. Shock the peaches in an ice bath and gently pull the skins off, then slice.

 

In a large bowl, rub the lemon zest and vanilla bean seeds into the sugar, then add the peaches, blueberries, flour, nutmeg, and lemon juice. Toss gently to combine. If the mixture looks extremely juicy, add in the extra tablespoon of flour.

Cut the square of chilled dough into 8 to 10 strips using a pastry cutter, pizza wheel, or long knife. I like strips that are about an inch wide, but you can make them a bit smaller -- and they definitely don’t have to be perfect.

 

Fill the chilled pie shell with the peach and berry mixture. To make a lattice top, starting from the top left corner of the pie, lay one strip of dough horizontally and one strip vertically, so that the horizontal strip is on the bottom.

 

Lay a second horizontal strip about 1/2 inch below the top strip so that it overlaps the vertical strip. Fold the top horizontal strip to the left and lay another vertical strip about 1/2 inch to the right of the first one. Next, fold the top horizontal strip back over it. This way, the second vertical strip will go underneath the top horizontal strip and over top of the second horizontal strip.

 

 

Fold the first vertical strip up and lay down a third horizontal strip. Fold the vertical strip back down. Next, fold the second horizontal strip to the left and place a third vertical strip. Fold the horizontal strip back over the pie.

 

Now, fold the middle vertical strip up and lay down the fourth horizontal strip. Fold the top and third horizontal strip to the left and place a fourth vertical strip. 

Continue until all strips are used and the top of the pie is covered. Then trim the edges of the dough evenly.

Fold the bottom dough up and over the lattice strips and crimp the edges of the dough. Slide the whole pie into the fridge or freezer for about 15 minutes before you bake it to firm up the crust. When you are ready to bake, carefully and gently brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.

Put the pie on a baking sheet to catch any drips and bake for 15 minutes on the lowest rack of your oven, then lower the oven temperature to 375º F and bake for 35 to 45 minutes, or until the crust is a deep golden brown and the juices bubble. Cool the pie completely before serving.

See the full recipe (and save and print it) here.

Photos by Yossy Arefi

Jump to Comments (21)

Tags: project dessert, dessert, baking, pie, summer

Comments (21)

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Stringio

over 1 year ago Chris Stottlemyer

This was simply fantastic. I made the crust one day and put it together the next. Since the peaches I used were fairly firm, I just peeled them. I've used the other method before and it certainly works, too. What a treasure of a recipe. Thank you!

Stringio

over 1 year ago Jamie Hausman

I had a hard time finding Rye Flour for this pie...Any tips on where to look?

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over 1 year ago Yossy Arefi

Hi Jamie- Rye flour is available at Whole Foods and other health stores. If all else fails, you can order it from Amazon. Good Luck!

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over 1 year ago afbpatterson

I made this over the weekend. It's so very pretty and tasty. Couple of comments: I thought the technique used to peel the peaches sounded labor-intensive, so I just straight-up peeled them and I think it was actually faster than the alternative would have been. Also, my dough was initially too sticky to handle. I added flour little by little but when I make this again I'd probably just start out with 1.5 c of each kind of flour. Maybe it's because this was my first 100%-from-scratch pie, but I could have used a bit more detail - e.g. should I have chopped up the butter into little pieces first? How long did it need to chill the first time around? Long story short, I'll totally make this again -- the rye crust has a wonderful rustic complexity and character that works beautifully with the fruit! And the pie is just beautiful visually as well (which was actually the draw for me in the first place).

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over 1 year ago Yossy Arefi

Hi! I am so glad you tried the pie and thank you for your feedback. I've updated the recipe to address your questions. -yossy

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over 1 year ago Yossy Arefi

p.s. I'm honored that you chose this recipe as your first, from-scratch pie!

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over 1 year ago afbpatterson

It was super fun and you're right, not that difficult. Thank YOU!

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over 1 year ago Foodiewithalife

Peach-Blueberry is probably one of the greatest combinations since peanut butter & jelly! A few years ago I asked my grandma to teach me her blueberry pie recipe (all lard crust!). This is bringing me back... thanks for sharing.

Christina
www.foodiewithalife.com

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over 1 year ago barbara

This sounds so-o-o good. Do you think it's ok to use regular vinegar rather than apple cider vinegar???

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over 1 year ago Yossy Arefi

Hi Barbara - Yes, you can use regular vinegar in a pinch, but apple cider is nice because it has a very mild flavor. -yossy

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over 1 year ago Naomi

So happy to see Kim Boyce's cookbook get props. We're lucky to have her bakery here in Portland.

Anita_date

over 1 year ago Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

This is so beautiful.

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over 1 year ago Jan @ Kitchen Heals Soul

I've got to try this rye crust. It sounds and looks amazing! Look forward to reading more posts from you here :)

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over 1 year ago Salvegging

I lovve this rye dough. So glad you adapted it for a pie. I use it for free form tarts and glad to see it also works in a pie plate.

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over 1 year ago sarah kieffer | the vanilla bean blog

so happy to see Yossy here!

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over 1 year ago Emma Wartzman

So happy about this column!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow, this is simply gorgeous. I've never mustered the patience to actually make a lattice top for a pie - all that folding and unfolding - but you make it look like such a breeze, and so worth it!

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over 1 year ago Brette Warshaw

This is breathtaking!

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over 1 year ago Dina Moore-Tzouris

are the plates in the top photo Provisions? Love them.

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over 1 year ago Yossy Arefi

Hi Dina - They were lucky thrift shop finds, but Falcon Ware enamel makes similar ones.

Me

over 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Yes. Yes, yes, yes.