So this is what happens when someone is having a get-together towards the end of the summer and when I ask what I can bring, they say “Oh, whatever!” Some people bring a bag of chips. I bring a Peach Raspberry Lattice Top Pie: yum!
Ingredients
for the pastry
5 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2 1/2 sticks chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup chilled solid vegetable shortening, diced
10-12 tablespoons (or more) ice water
for the filling
6 large ripe peaches, pit removed, peeled and cut to 1 inch chunks
1 pint fresh raspberries
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons corn starch
2 tablespoons coarse sugar
Directions
Blend flour, sugar and salt in processor. Add butter and shortening and pulse in until mixture resembles coarse meal. Add 8 tablespoons ice water and process until moist clumps form, adding more water by the teaspoonful if dough is dry. Gather into ball, then divide and flatten into two disks. Wrap in plastic and chill 2 hours.
While the dough is resting, make your filling as you pre-cook the peaches and they must cool completely. This can also be done a day ahead of time. In a large sauce pan over medium heat, combine peaches, sugar, cinnamon and nutmeg. Let come to a boil and let the sugar dissolve. The peaches will also become soft and release much of their liquid. If there are pieces of the skin and you find them unsightly, you can remove them. Whisk in the corn starch slurry and let come to a boil again to thicken. Once thickened, remove from the heat.
Preheat oven to 350F. Spray a 9 pie plate with baking spray.
On a lightly floured surface, roll out one of the dough disks to a 12 inch circle. Place in pie plate and crimp edges. Dock the pastry with a fork a few times, all the way to the edges. Pour in the peaches and then add the raspberries on top, mixing them in slightly. Roll out the other dough disk to a long sheet and cut bands. Create a lattice top over the pie and anchor to the crust. In a small bowl, whisk together the egg with a tablespoon of water. Brush over the pie dough. Sprinkle with coarse sugar before placing in the oven.
Bake for 1 hour to 1 hour and 10 minutes, until the filling in bubbling and peeking through the lattice top. Let cool for a minimum of 30 minutes before serving.
