Aside from tomatoes, peaches are the other summer fruit that I am most excited to see at the farmer’s market. I love the smell of ripe peaches wafting through the air at the farmer’s market. Sifting through the piles of peaches looking for the ripest, best one is like looking for edible jewels. And the satisfaction of eating a sweet, juicy peach when the juices run all the way down your hand and arm, and you have to lean over to slurp up those last few juicy bites – there’s no better summer snack.
Before these delightful fruits are gone from the market, I felt compelled to make some kind of peach dessert. I love pie and haven’t made one since last fall. Even though I don’t do it often, I actually think baking a pie is one of the most satisfying kitchen endeavors.
For this peach pie, I added some blackberries and raspberries to the filling and made homemade pate sucree for the crust. The pie was sweet, tart and a delicious way to end the summer. I love summer, but also welcome fall, and its cool air so happily. I can’t wait for bright, crisp fall days, autumn leaves and chilly fall evenings. Goodbye summer!
(Makes 1 pie)
For the Pate Sucrée:
(Adapted from Martha Stewart)
2 sticks cold butter, cut into cubes
2 ½ cups all purpose flour
3 tbsp sugar
2 egg yolks
¼ cup ice water
- Make sure your butter is really cold before you make this dough. I like to cut it into the cubes and then put it in the freezer for a few minutes so that they are as cold as possible.
- Pulse the flour, sugar and salt in a food processor until it’s been combined. Add the cold butter cubes and mix until the dough pulse until they are thoroughly mixed.
- Beat the egg yolks with the ice water. While the processor is running, slowly drizzle the mixture into the flour until the dough comes together. Do not over mix.
- Form the dough into two flat disks and wrap in plastic. Rest for at least 30 minutes, or as long as overnight.
- When dough is rested, roll out on a clean floured surface to fit a 9 inch tart pan. Weigh down the dough using parchment paper and baking beans and bake at 400° for about 20 minutes. Remove pie weights and bake for another 5-10 minutes until crust is golden.
1 pint blackberries
3 tbsp lemon juice
2 tbsp brown sugar
1 tbsp granulated sugar
2 tbsp flour
- Slice 3 of the peaches, white and yellow, into half-moons.
- Roughly chop the rest of the peaches and combine in a bowl with the raspberries, blackberries, lemon juice, sugars and flour. Let macerate for 20 minutes.
- Fill the pie with the peach and berry filling. Arrange the slices on top and brush with butter and granulated sugar. Bake at 375° until peaches are cooked, about 30 minutes. Serve warm.
© 2011 Jonathan Meter and Jessica Hertle