Those of you who follow my every word (I’m talking about you Mom) may have noticed that I’ve been on a small hiatus. The Professor, Lil’ Jalapeno and I were not joking when we heard the words “Summer Vacation”. Since the beginning of June we have been through twelve states, seen numerous friends and family, hit one state fair and of course enjoyed many amazing meals. But Labor Day is upon us and it is time to settle back into our little house on the prairie.
Luckily enough I haven’t completely missed out on our Farmer’s Market, the growing season starts so late that the first market day isn’t until around the Fourth of July and continues until the first weekend in November or whenever they get snowed out.
When we pulled into the Pamida parking lot (the scenic venue for our market) there was a large cargo truck selling Colorado peaches by the case. We had just spent the last week in Des Moines where we were doing daily supermarket drive-bys to appease the hungry cries for more peaches, so to know my peach-eating days weren’t over gave me a warm, fuzzy feeling—one that overrode my sense of logic, seeing as I bought a 15-pound case to be shared between 2 adults and one toddler. I rationed with myself that I would just make a pie.
The best pie combination; fresh peaches and raspberries tossed with lemon juice, ginger, and a touch of vanilla baked into a flaky pie crust. Dairy free! If you have particularly sweet peaches you won't need this much sugar. Start with 1 cup then add more if necessary.
For the Crust:
3 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 cup vegetable shortening, frozen and cut into small pieces
1/2 cup ice water
For the Filling:
2 1/2 pounds peaches, pit removed and cut into 1-inch pieces
1 1/2 cups granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 1/4 cup raspberries
1 large egg
Granulated sugar for sprinkling
For the Crust:
Combine flour, sugar, and salt in a large bowl and stir to incorporate. Add shortening and toss until the pieces are coated with flour. Using a dough cutter, cut shortening into the flour until pea-sized pieces form.
Add water, a couple tablespoons at a time, and blend into dough by tossing with your fingers (don't knead the dough). Once dough starts coming together, divide into 2 balls then flatten into compact disks. Wrap them in plastic wrap and refrigerate at least 30 minutes.
Meanwhile line a baking sheet with parchment paper or aluminum foil and place on the bottom rack in the oven. Heat oven to 425°F.
For the Filling:
Combine all ingredients, except raspberries in a large bowl. Stir until peaches are coated, add raspberries and gently fold until combined.
On a lightly floured surface, roll 1 disk of dough into a 11 to 12-inch circle (about 1/8-inch thick), and place in a 9-inch deep-dish pie plate. Press into plate so the dough is snug against the edge. Give filling one last stir to mix all the ingredients and pour into pie shell, making sure filling is evenly distributed.
Roll out remaining disk of dough the same as the first and lay over filling. Pinch the two edges of dough together and trim off any that hangs over the lip of the plate by more than 1 inch.
Make a decorative edge by pinching sections of dough around the pointer finger of one hand with the thumb and pointer finger of the other, making little triangles as you go around the perimeter of the pie.
With a sharp knife, make a few slits on the top of the pie to let steam escape.
Beat egg with a teaspoon of water and brush egg wash over the top of the pie. Sprinkle top with sugar and place on heated baking sheet in the oven. Bake until just starting to turn golden, about 15 minutes, then reduce heat to 350°F. Continue baking until crust is a deep golden brown and filling is bubbling in the middle, about 45 to 50 minutes more. Remove from oven and let cool at least 1 hour before serving.