Georgia Peach Pie with Strawberries

Memorial Day marks the first day of Summer, and here in Georgia that means many things. 

Within the next month... the heat will become practically unbearable...  all fashion sense will be out the window replaced by the constant adornment of tanks tops and breezy skirts... everyone’s faces will be kissed pink by the sun... sweat beads will make wearing makeup pointless... steam will rise off of the pavement every night after sun set... there will be an abundance of annoying bugs with wings...

and there will be so many peaches! 

The best peaches!

The peaches that you buy from a little roadside stand.  

Peaches that are that so juicy that not only does the juice run down your chin, but it also runs down your hand all the way to your elbows. 

In July I am going to be leaving this dull Georgia heat and replacing with the milder coastal breezes of Annapolis, Maryland. For my entire life I have loathed the Georgian summer, but now that I’m moving I really think I might miss a little. But only a little. 

Oh man, I am really going to miss those fresh, juicy Georgia peaches though! 

So as a tribute to what may be my last summer in Georgia I made a peach pie, but not just any peach pie. 

I made a pie with a light and flaky crust filled with fresh peaches and big plump strawberries sprinkled with delightful medley of sugar and spices. 

This pie is definitely not going to taste like the one your grandmother used to make (that is if your grandmother made peach pie, because mine never did) because I cut out some of the sugar and the butter to really let the fruit stand on its own which makes this pie have a nice natural tartness. 

What You Need:

For the Crust:

• 2 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 3/4 cup of (1 1/2 sticks) unsalted butter, cold, cut into cubes
• 5 tablespoons plus 2 teaspoons ice cold water
• 1 teaspoon apple cider vinegar

For the Filling:

• 3 pounds ripe peaches (About 6 peaches)
• 1 cup fresh strawberries
• 1/2 cups granulated sugar 
• 1 teaspoon ground cinnamon
• scant 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground coriander
• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 2 teaspoon fresh lemon juice
• 1 egg, beaten, for egg wash
• 2 tablespoons sugar for topping crust before baking

What to Do: 

To make the crust...

1. In a medium bowl sift together flour, sugar, and salt.  
2. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.  Some butter pieces will be the size of oat flakes, some will be the size of peas. 
3. Stir together the ice cold water and vinegar   
4. Create a well in the butter and flour mixture and pour in the water and vinegar mixture.  
5. Use a fork to bring to dough together, moistening all of the flour bits.  
6. On a lightly floured work surface, dump out the dough mixture.  It should be moist and shaggy. 
7. Divide the dough in two and gently knead into two disks.  
8. Wrap each disk in plastic wrap and refrigerate for 1 hour.

To make the filling...

1. Slice peaches and berries.  
2. In a medium bowl, combine the fruit.  
3. In a small bowl, combin sugar, spices, flour, and cornstarch.  
4. Pour the sugar mixture over the fruit, and gently toss together.  
5. Stir in the lemon juice.  
6. Place bowl of fruit in the fridge to rest while you roll the crust out.

Assembling the pie...

1. Preheat oven to 400º F.  
2. Place a rack in the center of the oven, and place a baking sheet on the lower rack to catch any pie drippings so that you don’t make a mess of your oven.
3. Remove one of the pie dough disks from the fridge.  
4. On a lightly floured surface, roll dough out into about a 13-inch round.  Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle may not be perfect. Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough.    
5. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore.  
6. Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish.  
7. Place in the fridge while you roll out the top crust.
8. Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle.  
9. Remove the bottom crust and fruit filling from the fridge.  
10. Gently pour the fruit filling into the pie dish.  
11. Carefully remove the top crust from the work surface and drape over the fruit in the pie dish.  
12. With a small knife, trim the crust, leaving about 3/4-inch overhang.  
13. With your fingers press the top and bottom crusts together and fold under.  
14. Use a fork or your fingers to crimp the edges of the dough.  
15. Cut five small slits in the top of the crust so the juices and steam can vent.  
16. Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.
17. Place pie in the oven and bake at 400º F for 15 minutes.  
18. Reduce the oven heat to 375º and bake for 40-45 more minutes.  
19. Remove from the oven when crust is browned and golden, and the juices are bubbling.  
20. Remove from the oven and allow to cool for 2 hours before serving.  
21. Place covered in the fridge to store.  Pie lasts up to 3 or 4 days.

Original recipe can be found here.

Music to enjoy your summer to... Washed Out- "Feel It All Around"