Lattice Peach and Blackberry Pie
Makes one 9-inch pie. Recipe is from Cynthia L. Nobles.
1 recipe Crunchy Cornmeal Double Pie Crust (see recipe)
2½ to 3 lbs. firm, ripe peaches, peeled and stones removed
3½ tbls. cornstarch
3/4 cup sugar, plus 1 tablespoon
½ tsp. cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. salt
1 tbl. freshly squeezed lemon juice
1 1/2 cups fresh blackberries
1 egg white, stirred with 1 tablespoon water
1. Place a rack in lower third of oven and preheat oven to 350? F. Roll a pie crust half to an 11-inch circle. Line a 9-inch pie pan with the rolled dough circle, allowing excess to hang over edges. Refrigerate crust until ready to use.
2. Cut peaches into 3/4-inch slices. In a large bowl, combine peach slices, cornstarch, 3/4 cup sugar, cinnamon, nutmeg, salt and lemon juice. Allow to sit 15 minutes.
3. Gently stir blackberries into peaches. Remove unrolled pie crust disc from refrigerator and roll between 2 sheets of floured wax paper into an 11-inch circle. Slice dough into 1/2-inch wide strips.
4. Remove pie pan with crust from refrigerator and brush insides lightly with egg white mixture. Pour peaches and blackberries into crust. Top with strips of dough, forming a lattice. Crimp edges decoratively. Brush lattice top with remaining egg white and sprinkle with remaining tablespoon sugar.
5. Place pie on a foil-line baking sheet to catch drips, and bake until brown and bubbly, 50-60 minutes. Remove from oven and cool at least 1 hour before serving.
Crunchy Cornmeal Double Pie Crust
Makes enough for a 9-inch, double-crust pie. Cynthia L. Nobles says, “A touch of cornmeal is the secret to making this crispy crust, and it’s a shell that pairs extremely well with any fruit pie.”
2¼ cups all-purpose flour
¼ cup finely ground cornmeal, sifted
1 tbl. sugar
1 tsp. iodized salt
14 tbls. cold unsalted butter, cut into small pieces
1 large egg, beaten with 4 tbls. ice cold water
1. In a large bowl, stir together flour, cornmeal, sugar and salt. Using your fingers, work in butter until the mixture resembles coarse cornmeal.
2. Stir in the egg mixture and form dough. If too stiff, add ice water, a tablespoon at a time.
3. Divide dough in half and form each dough half into a disc. Wrap each disc with plastic and refrigerate at least 1 hour, and up to 1 day ahead.