It is quite possible that this is my favorite family dessert recipe. This pie accomplishes some fantastic things in the realm of taste and texture. Firstly, it is tangy but can be modified with other fruits like apples or berries. It is also sweet–but not overdone. The crust is a buttery fantasy of golden brown deliciousness that surrounds the tart fruit in a chewy and crispy envelope. And, a magical thing happens with the fruit and the crust in which the smooth filling creates an ooey-gooey layer of dough right where the fruit and crust meet while the rest of the dough remains firm and fresh. So let’s get down to how to make it, because you are definitely going to want to do that.Print
This is a magical dessert that combines fresh tangy fruit with a classic firm, buttery, golden crust. It is fun to make, and even more fun to eat. This irresistible pie makes for a wonderful midnight snack, holiday treat, or practice recipe for any beginner bakers. I can’t wait for you to try it!
For the Crust:
1 2/3 cup flour
3 tablespoon sugar
3/4 teaspoon salt
1/4 c cornmeal
1 teaspoon grated orange peel – optional
14 tablespoon chilled unsalted butter
1/3 cup ice water.
For the Filling:
1/4 cup sugar
4–5 peaches or nectarines sliced and peeled
1/2 pint of raspberries
1 1/2 teaspoons cornstarch
1/2 teaspoon vanilla extract
1 egg beaten
Combine flour, cornmeal, sugar, orange peel and salt and blend in a food processor. Add butter using on/off pulse until butter is reduced to pea size pieces.
Add the water a little at a time until dough comes together. Gather dough together into a ball and chill for 15 minutes.
Roll out the dough on a lightly floured sheet of parchment paper to about 14 inches wide.
Slide the parchment and dough combo onto a baking sheet. Chill for another 15 minutes – no more!
Stir sugar and cornstarch together in a large bowl.
Mix in fruit and vanilla extract.
Let this stand until juices are released – about 20 minutes.
Preheat the oven to 375 degrees.
Spoon fruit onto the center of the dough, arranging it in a 10 inch diameter circle in the center of the dough. Lift the edges of the dough, fold them over the fruit center, and pinch them to form a seam.
Brush the dough with egg and sprinkle with raw sugar.
Place the baking sheet in the oven and bake until crust is golden brown, about 55 minutes.