Summer Time Pies Rustica Style

Summer is a great time for pie.  Fresh peaches, berries, nectarines…..  Delicious flaky crust…. Vanilla bean ice cream on top.  It doesn’t get much better than that.  Here at the Star of Texas Bed and Breakfast, guests got just that for their dinner’s dessert last week.  We found a fun, fresh new website with excellent recipes called Just Get Off Your Butt and Bake.  Go check it out! Then make this pie.  It’s easy.  Easy as pie.

Rustica Peach Pie

Pie Crust:

  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 1/2 sticks cold butter
  • 3/4 cup vegetable shortening
  • 1 egg
  • 5 tablespoons cold water
  • 1 tablespoon distilled white vinegar
Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.  I also use my fingers to mix it.  It works.
Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it’s just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts. Refrigerate the dough for at least 30 minutes before rolling. You want the butter in the pastry to stay cold.
 

Filling:

  • 4-5 large peaches or nectarines or a mixture of both – peeled & sliced
  • 1/2 cup fresh or frozen raspberries
  • 1/4 cup fresh or frozen blueberries
  • 1 tbs lemon juice
  • 1 tbs cornstarch
  • 1/4 cup light brown sugar
  • 1/4 tsp salt
  •  ground almonds – toasted coconut on bottom crust (optional) (I didn’t use, but I bet it would be awesome! I just did a layer of chopped walnuts.)
  • 1 tablespoon butter – chop in little pieces and place on top of fruit mixture before draping pastry
  • Toffee bits sprinkled over the fruit (optional) (also, I didn’t do.. )
Note:  If you are using frozen fruit, you may need to increase the corn starch to 2 scant tablespoons
preheat the oven to 375 degrees
 
Roll out the pastry dough on a floured surface and place circle of dough on a parchment paper lined
cookie sheet or pizza pan.

 

 

Sprinkle pastry with chopped almonds and toasted coconut if desired.   If you do not like almonds, you could use hazelnuts, pecans or even walnuts. The nut layer allows the juices to stay with the fruit and not seep into the dough. It will stay nice and crispy!
You can use whatever fruit is your favorite or you can change it depending on fruit pairings.
Prepare fruit mixture with lemon juice, brown sugar, salt and corn starch.  Mix thoroughly until blended.
Add the fruit to the center of the pastry. Make sure to keep the fruit in the middle so you have enough dough to create a side barrier, that will keep all the fruit and juices in.
Dot fruit with pieces of butter. Sprinkle toffee bits & additional nuts over fruit  (optional).
Drape pastry in and over the fruit, leaving an opening in the center.  (Refer to pictures)
Brush pastry with egg wash, and sprinkle with sugar.  I used Turbinado sugar.
BAKE for 30 to 40 minutes or until top and bottom crust are golden and fruit is bubbly. Remove from oven and sprinkle with additional sugar.
Let cool, then slice in wedges.  Top with Vanilla Bean Ice Cream.  Mmmm

With this recipe I made 2 medium sized pies and 3 small ones.  I just froze them, then when ready to bake, I let one thaw for 20-30 minutes and bake as normal.

rustica peach pie

 

 

I hope you enjoy!!
Becca
Baker and Innkeeper at Star of Texas Bed and Breakfast

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