There’s nothing more satisfying than biting into a ripe juicy organic peach, which is why peach season is one of my favourite times of the year. Peach pies, peach tarts, peach muffins … The window is small, so I try to eat as many peaches and peachy treats as I possibly can, to make up for the off-season peach withdrawal.
Not only is this pie a simply delicious combination of sweet and tart, wrapped in a flaky crust, but it looks particularly beautiful once baked, boasting a golden lattice top with the colourful contrast of the peaches and blackberries peeking through.
- Yield: 1 (9-inch) pie
- 2 batches sweet pastry
- 6 cups sliced unpeeled peaches (about 8)
- 2 cups fresh or frozen blackberries
- ½ cup organic sugar, plus extra for sprinkling
- 3 tablespoons arrowroot starch
- 1 teaspoon lemon zest
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons Earth Balance Buttery Sticks, cubed
- Non-dairy milk, for brushing
- Prepare the pastry and let chill in the refrigerator for at least 1 hour.
- Preheat the oven to 375°F.
- Remove the dough from the refrigerator. Combine the two discs of one batch and, on a well-floured surface, roll out to a circle about ¼ inch thick and 10 inches in diameter. Transfer by gently rolling the dough around the rolling pin like a jelly roll, then unrolling it onto a 9-inch glass pie plate and lightly pressing it down. Trim the overhang and crimp the pastry edges with your fingers or a fork to seal. If working in a hot or humid environment, refrigerate the pie shell while preparing the filling.
- In a large bowl, combine the peaches, blackberries, sugar, arrowroot starch, lemon zest, cinnamon, and nutmeg. Using your hands, mix the ingredients to evenly coat the fruit. Pour the mixture into the pie shell and stud the top with the butter.
- On a well-floured surface, roll out the remaining dough to make a second circle the same size. To create a lattice top, cut the dough into eight 1-inch-thick strips. Lay 4 strips horizontally across the pie, then 4 vertically over top, or weave together. Trim the overhang and crimp the pastry edges with your fingers or a fork to seal. Lightly brush the pie top with non-dairy milk and sprinkle generously with sugar for a sweet and glossy finish.
- Bake for 40 to 45 minutes on the middle oven rack, until the crust is a medium golden brown. Check the pie after 25 minutes; if the top is already a bit too brown, cover with foil for the remaining baking time.