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Blueberry Lavender Peach Pie
serving 6
Supplies
For the pie dough
- 2 1/2 the cup All-purpose flour Plus extra for rolling out the dough
- 1 desk spoon zinc sugar
- 1 teaspoon kosher salt
- 1 the cup 2 sticks unsalted butter, frozen and grated by way of the massive holes of a field grater
- 1/2 the cup chilly water
- 1/2 the cup ice dice
- 1/4 the cup Apple cider vinegar or vodka
- 1 massive egg
for pie
- 2 peach to chop
- 2 the cup Blueberry
- 1/2 the cup sugar Plus extra for sprinkling
- 1/4 the cup Cornstarch
- Zest and juice of 1/2 lemon
- 1 1/2 teaspoon Vanilla bean paste or vanilla extract
- 1 teaspoon Lavender extract
- 1/4 teaspoon Floor cinnamon
- 1 massive egg
directions
To make pie dough
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In a medium bowl, stir collectively 2 1/4 cups sugar and salt. Add grated butter. Use a spatula to toss the butter to coat with the flour. Utilizing a pastry cutter, minimize the butter into the flour combination, working rapidly till there are pea-sized chunks of butter — do not overwork.
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In a liquid measuring cup, stir collectively the water, ice, and vinegar. Drizzle 2 tablespoons of the ice water combination over the flour combination. Proceed utilizing the pastry cutter to chop water into the flour combination till it’s absolutely included. You need the dough to be sticky however not overly moist. Among the items ought to nonetheless crumble off.
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Use your fingers to divide the dough in half. One half is a spherical form and the opposite half is a sq. form. Cowl with parchment paper and refrigerate for 1 hour. (The dough will be made forward of time and refrigerated for as much as three days or frozen for as much as a month.)
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As soon as chilled, take away the dough balls from the fridge and canopy the counter with the dough. Roll the dough right into a ball measuring 11 to 12 inches in diameter and 1/4 inch thick. Switch the rolled-out dough to a 9-inch greased pie plate and press firmly into the underside and sides. Use kitchen scissors to trim extra dough from the edges of the pie plate, leaving 1/4 inch of dough overhanging the rim. Cowl loosely with plastic wrap and refrigerate whereas rolling the remaining dough.
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Flour the counter once more and roll the second sq. of dough into a big rectangle about 1/4 inch thick. Use a pastry wheel or sharp paring knife to chop the rectangle into seven to eight 2-inch-wide strips. Switch the dough strips to a parchment-lined baking sheet and freeze when you put together the filling.
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To make the pie: In a big bowl, mix the peaches, blueberries, sugar, cornstarch, lemon zest and juice, vanilla paste, lavender extract, and cinnamon. till the fruit is evenly coated with sugar and spices. Let sit for five minutes.
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Use a spoon to switch the pie filling to the cooled pie dough base, reserving the remaining juices within the bowl. Be certain the filling is as flat as doable.
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To make the lattice weave, place 4 pie strips in a row about 1 inch aside on high of the filling. Knit the remaining strips perpendicular to the primary row, beginning on the backside and dealing your manner up, spacing every strip about 1 inch aside. Use kitchen shears to trim away any extra dough, after which use a fork to chop the latticework on the base of the pie dough because it goes across the fringe of the pan. Cowl loosely with plastic wrap and refrigerate for 1 hour earlier than baking.
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Place a rack slightly below the middle of the oven and preheat the oven to 400 levels. Line a baking sheet with aluminum foil.
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In a small bowl, beat the egg with 1 teaspoon water till very clean. Use a pastry brush to brush egg wash over the lattice and edges of the cooled pie. Sprinkle with extra sugar. Place on ready baking sheet.
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Bake for 20 minutes. Verify the crust and canopy the highest of the pie with aluminum foil if the perimeters are browning rapidly. Decrease the oven temperature to 350 levels and proceed baking till the crust is golden brown and the filling is bubbly, about quarter-hour. Let the pie cool utterly on a cooling rack earlier than serving.
