Peach Apple Cherry Pie
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Ingredients
- 1 double crust pie recipe (your favorite will work just fine. I’m going to point you to Martha’s Pate Sucree for a sweeter crust, and Yossy’s Rye Crust for a less-sweet crust.)
- 3 cups | 480g peeled and sliced white peaches, sliced into 1-inch pieces (5-6 peaches)
- 3 cups | 380g peeled and sliced Gala apples, sliced into 1/4-inch pieces (5-6 apples)
- 3 cups | 340g pitted sweet cherries
- 1 tablespoon lemon juice
- 1/2 cup (99g) granulated sugar
- 1/4 teaspoon salt
- 1/4 cup (28g) cornstarch
- 1 teaspoon pure vanilla extract
- 1 1/2 tablespoon unsalted butter
- 1 tablespoon peach or cherry liqueur (peach schnapps or kirsch is nice here)
- egg wash (1 egg, 1 tablespoon water, and a pinch of salt whisked together)
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Preparation
Step 1
Combine the peaches, apple, cherries, lemon juice, sugar, and salt in a large bowl. Let sit for 1 hour at room temperature. Strain the sugary juice from the fruit into a medium saucepan (you should have at least ½ cup of juice). Return the fruit to the large bowl.
Step 2
While the fruit is macerating, take your pie crust out of the refrigerator and let come to room temperature. Simmer the fruit juice over medium heat until reduced to a scant ½ cup, 5 to 6 minutes, shaking the pan occasionally to stir. Remove from the heat and whisk in the butter. Add the vanilla and liqueur if using, and stir gently. Set aside to cool slightly.
Step 3
Sprinkle the cornstarch over the fruit and toss to coat. Pour the slightly cooled fruit juice mixture over the fruit and stir gently.
Step 4
Lightly flour a work surface and roll out one piece of the dough into a 12-inch circle about ¼ inch thick and place it into a 9-inch pie plate. Place the plate in the fridge and let chill while you roll out the second piece of dough. On a lightly floured work surface, roll out the second piece of dough into a 12-inch circle about ¼ thick. Set aside.
Step 5
Fill the prepared pie shell with the peach-apple mixture. Top with the second crust. Trim the dough overhangs to 1-inch past the lip of the pie plate. Pinch the dough together, and tuck it under itself so it’s resting on the edge of the pie plate. Crimp the edges of the dough and cut at least 4 vents in the top, each about 2 inches long. Place the pie plate in the freezer for about 20 minutes while the oven is preheating. The crust should be nice and firm before you bake it.
Step 6
Adjust an oven rack to the lowest position. Preheat oven to 425°F. Place a baking sheet on the oven rack (the preheated baking sheet helps crisp the bottom of the pie crust and catches any leaks and drips).
Step 7
When ready to bake, brush the top of the pie with egg wash and sprinkle with 1 or 2 tablespoons of granulated sugar. Put the pie plate on the preheated baking sheet and bake 25 minutes. Reduce the oven to 375ºF and bake 40 to 50 minutes, until the crust is deep golden brown and the juices bubble.
Step 8
Transfer the pie plate to a wire rack and let cool at least 4 hours before serving.
Step 9
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Chef's notes
When researching pie-making for my book, I fell in love with Rose Levy Beranbaum’s method of letting the fruit filling sit in sugar, then straining the leaked juices and boiling them down before adding them to the pie. It was a method I first stumbled upon over at Seven Spoons, and now I swear by.
The bowls and rolling pin pictured here are from Martha Stewarts’s Whim collection, and were sent to me to use. You can find them exclusively at Macy’s.
