The weather’s chillier, PSL is already making its appearance, but I will still forever be in denial! #suMm3r2015 4ev3Rszzz. Summer has been and will always be my favourite season for several reasons– being outdoors, the hot weather, daytime extends into nighttime, the fresh produce, the abundance of farmers markets, and everyone seems generally happier and more smiley when the sun’s out.
Let’s be in denial together with this peach blackberry crumble pie. Inspired by my trusty Four & Twenty Blackbirds pie book and urged on by my quickly ripening flat of sunshiny peaches, the pie is more than an apt farewell to the fading summer season.
The piebook has a peach paprika pie recipe, but I was more interested in a peach-blackberry-ginger combination. I also wanted a spiced crumble on it instead of a lattice top, so you get both the flakiness of pie crust and all the flavour and texture an oat crumble brings. Best of all worlds. Plus you add oat to anything and it automatically becomes breakfast appropriate, amirite?
The crumble is also wonderfully open to being healthified– although it’s beautiful as it is– by the addition of chia seeds, hemp seeds, millet, etc. I dialed back the sugar slightly so it’s definitely the purest taste of peach that sings through. The ginger flavour didn’t end up being so prominent after all, so it’s okay to increase the amounts if you really like ginger.
It’s best to use peaches that are soft and ripe, but pie is forgiving in the sense that firmer peaches can be used too– just add a tablespoon or two more of sugar. I left the skin on because I will always be a fan of fruits with skin, all the flavour is in the peel! It’s hardly even noticeable and it imparts a vibrant shade of peachy-red to the filling. Nature’s colour palette.
So quick, before summer ends for good…. blast your favourite summer song and make this pie! : )
Peach Blackberry Crumble Pie
For the all-butter crust (single crust pie):
- 1 1/4 cups unbleached all purpose flour
- 1/2 tsp kosher salt
- 1 1/2 tsp granulated sugar
- 1/4 pound (1 stick) cold FROZEN unsalted butter, cut into 1/2-inch pieces
- 1/2 cup COLD water
- 2 tablespoons apple cider vinegar
- 1/2 cup ice (I just added enough ice to my 1/2 cup water to fill 1 cup total)
For the oat crumble topping (enough to cover one 9″-pie):
- 2 tbsp granulated sugar
- 1/4 cup packed light brown sugar
- 3/4 cup rolled oats
- 1/3 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/8 tsp ground allspice
- 1/8 tsp ground cardamom
- 1/8 tsp ground cinnamon
- 4 tbsp (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature
For the peach blackberry filling:
- 5 ripe peaches, with or without skin
- 1/2 cup fresh blackberries
- 3 tablespoons fresh lemon juice
- 1 tbsp ginger
- 1 tsp cinnamon
- 1 tsp nutmeg
- Pinch of salt
- 5 tablespoons all-purpose flour
- 1/4 cup packed light-brown sugar
- 1 egg white
- 2 teaspoons water
- demerara sugar, for finishing
For the crust:
- Stir the flour, salt and sugar together in a large bowl. Add butter, coat with flour mixture, then use the pastry blender to cut the butter into the flour mixture. Work quickly, and cut until the butter is pea-sized, leaving a few larger pieces.
- Combine the water, vinegar and ice in a large measuring cup. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture and cut it in until fully incorporated. Keep adding the ice-water mixture, 1-2 tablespoons at a time, until the dough comes together in a ball when squeezed, with some dry bits remaining. Do NOT use all of the ice water-vinegar mixture. You’ll need anywhere from 4-6 tablespoons of it. I used 8 tablespoons.
- Shape the dough into a flat disc, wrap in plastic, and place in fridge to rest for at least 1 hour. You can refrigerate the dough for 3 days or freeze it for 1 month.
- Roll, shape, crimp and freeze the pie crust, as instructed above, or how you usually do it.
For the oat crumble topping:
- Stir together all the ingredients except the butter in a large bowl.
- Cut in the butter with a pastry cutter until the mixture is chunky but not homogenous.
- Chill for at least 15 minutes before using.
For the filling and entire pie:
- Have ready one 9-inch pie crust, frozen (leave in the freezer until last minute!)
- Position a rack in the middle of the oven and preheat to 425°F.
- Slice each peach into 8 slices. Combine the peaches, blackberries, lemon juice and salt; set aside. Combine the ginger, cinnamon, nutmeg, flour and brown sugar; toss with the fruits. Let rest for 1 hour.
- Combine the egg white and water in a small bowl. Remove the pie crust from the freezer and the crumble from the refrigerator. Brush some of the egg-white mixture over the bottom and sides of the bottom pie crust to prevent sogginess. Add the fruit filling, mounding the peaches in the center, leaving behind the excess juices.
- Top with the crumble, pressing it down gently.
- Brush the edges of the crust with the remaining egg-white mixture. Sprinkle lightly with demerara sugar.
- Place the pie shell on a rimmed baking sheet and bake at 425°F for 20 minutes. Lower the temperature to 375°F and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35-40 minutes longer. Cover with a sheet of aluminum foil with 15 minutes left on the timer.
- Let the pie cool on a rack before serving just slightly warm or at room temperature.