love's peach apple pie

Love’s Peach Apple Pie

For me, there’s no comfort food like a well-baked sweet-tangy-crunchy-gooey- peach- apple pie. Fuss-free and less prep time if you use a store bought pastry crust, but still an easy recipe if you have to make it from scratch. I used Martha’s Perfect Pâte Brisée for my dough- just follow every detail and you’re all set for the perfect pie recipe…

Martha’s Perfect Pâte Brisée (From the Martha Stewart Living cookbook)
2 1/2 c. all-purpose flour, plus more for dusting
1 tsp. Kosher salt
1 tsp. granulated sugar
1 c. (2 sticks) chilled, unsalted butter, cut into pieces
1/4 to 1/2 c. ice water

1.  Place the flour, salt, and sugar in the bowl of a food processor.  Process for a few seconds to combine.
2.  Add the butter pieces to the flour mixture and process until the mixture resembles coarse sand, about ten seconds.
3.  Add the vodka then the water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together.  Do not process for more than 30 seconds.
4.  Turn the dough out onto a floured work surface.  Divide into two equal pieces and place on two separate sheets of plastic wrap.  Flatten into disks, then wrap and refrigerate for at least one hour before using.  Make two 8 to 10-inch single-crust pies pies or one 8 to 10-inch double crust pie.
Preheat oven to 425F and place a large baking sheet right in the middle. In a large bowl, mix in sugar, cornstarch, ground cinnamon, and salt. Core, peel, and cut apples into wedges and toss into bowl. Gently toss in drained quartered peach halves. Set aside.

Roll out one piece of dough an fit into a 9-inch pie plate. Trim edges then refrigerate. Roll out dough for the top crust on a lightly floured surface. Using a cookie cutter, cut out enough shapes that will cover the entire pie. Put on baking sheet then refrigerate until firm to handle.

Spoon filling into the shell creating a slight mound into the center. Dot with butter cubes. Arrange heart-shaped dough over the filling, making sure they overlap each other. Brush some egg wash in between the shapes and press edges together. Brush entire top with egg wash then sprinkle with brown sugar. Bake pie for 20 minutes then reduce oven to 375F. Bake until crust if golden brown and filling is bubbling, about 50 minutes more. Cool on rack.

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