Project Description

Peach & Cherry Pie


For the Pie Crust

    • 5 cups all purpose flour plus more for rolling 300g
    • 1/2 cup granulated sugar
    • 1 tsp sea salt
    • 2 cups unsalted butter cold
    • 6 tbsp ice water
    • 1/4 cup vodka

For the Egg Wash

    • 1 egg
    • 1 tbsp cream or milk

For the Filling

    • 4 1/2 cups sliced peeled fresh peaches 4 to 5 medium
    • 1 1/2 cups cherries pitted and halved
    • 1 tablespoon fresh lemon juice
    • 1/2 cup sugar
    • 2 tbsp corn starch
    • 2 tsp vanilla extract


For the Crust:

  1. You should make two batches of dough so your processor is not overwhelmed. . Just divide the above ingredients in half. In a food processor pulse the flour, sugar, and salt to combine.

  2. Cut the COLD butter into roughly one inch cubes. Add butter to processor and pulse until you have small lentil sized pieces.

  3. Mix the vodka and ice water in a small bowl. Slowly drizzle the liquid into the processor while pulsing. You can do this a tablespoon at a time or just eyeball it. I like to add in 3/4 of the liquid then check to see if the dough is coming together by squeezing a spoonful in my hand. If it sticks together then the dough has enough liquid.

  4. Remove onto a floured surface and work together a few times. Flatten into a disk, cover in plastic and refrigerate for at least 30 minutes. Remember you’re making two batches so that’s two disks.

  5. Roll out one disk and transfer to pie pan. press into dish, trim edge and chill in refrigerator while you work on the filling.

For the Filling:

  1. Boil the peaches for one minute to loosen the skins.

  2. Allow time to cool. Cut into quarters. Remove pit.

  3. Cut cherries in half and remove pits.

  4. Place in a large bowl and toss with sugar, cornstarch, lemon juice, and vanilla.

  5. Place fruit inside pie crust. Top your lattice.

  6. Bake for about 45 minutes at about 400 degrees.

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