BLUEBERRY PEACH PIE WITH CARDAMOM AND GINGER

I detail how to create the lattice effect for the top pie crust, but note that this is totally optional. To save about 10-15 minutes, you can easily just roll out your top crust and finish the pie with it plain and it will taste equally as good. 

Serves: 6 - 8
Total time: Approx. 2 hours
Difficulty level: Moderate

For the pie crust (makes a double crust)
3 cups all purpose flour
1 cup Crisco (cold)
½ teaspoon salt
1 cup ice water (more as needed)

For the pie filling
8 cups fruit (10 if you want a super high mounded pie) = 5 - 6 cups blueberries, 3 - 4 cups or about 6 peaches (peaches peeled and sliced into 1/2'' thick wedges)
2 tablespoons all purpose flour
2 tablespoons corn starch
1 cup granulated sugar
2 tablespoons butter (cut into small chunks)
Juice of ½ lemon
1 tablespoon brown sugar
2 teaspoons cardamom
1 teaspoon cinnamon
1 teaspoon ground or fresh ginger

Let's do it!

• Start by preparing the crust. In a large bowl, mix 3 cups flour with 1/2 teaspoon salt. With a pastry blender or fork (or pulse in a food processor) blend in 1 cup Crisco until it looks crumbly.

• Gradually add in ice water in 1-2 tablespoon increments until the dough starts to stick together and form a ball. Don’t let it get sticky though, if it is slick/sticky you’ve added too much water. Once it forms a ball, you are done. Do not knead the dough or overwork it.

• Wrap in plastic wrap and refrigerate at least 30 minutes, up to 1 day.

• To prepare the filling, in a large bowl, combine all filling ingredients except the brown sugar and the butter and let sit while you roll out crust.

• Preheat oven to 425 degrees.

• To prepare the pie, lightly grease a 9” pie plate. Divide dough in half and roll it out on a lightly floured marble board or a regular board with saran wrap on it to create a super smooth surface.

• Roll half of dough into a roughly 12 inch round shape. Drape into pie plate, working from bottom up the side to lightly push out any air. There will be some excess hanging over the edges, you can leave that there until the end. Poke bottom of pie with a fork 10-15 times.

• Fill pie with fruit filling and then top mound of filling with the little chunks of butter and a sprinkle of the brown sugar.

• To create the lattice top, roll out the other half of dough into a shape that’s roughly the size of your cutting board/work surface. Using a sharp knife, or pizza cutter, cut strips about 1 inch wide.

• Brush one edge of pie with water lightly and press half of the strips into this edge. One by one, add strips to the edge next to this one (adhering with water) and carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal.

• Use a small paring knife to trim off excess dough. Press the edges with a fork, or fold excess dough over the lip of the pie plate and use that to crimp with your thumb and forefinger.

• Brush the lattice top with about a tablespoon milk or cream or a beaten egg. Make sure it is a very thin coating - you don't want scrambled eggs on top of your dough. Sprinkle some more brown/regular/sanding sugar over crust.

• Place the pie onto a large baking sheet and bake for 20 minutes at 425.

• Then, turn the temperature down to 375°F and bake for an additional 40-50 minutes (varies depending on your oven). After the first 20 minutes of bake time, I place a square of foil on top of the pie to prevent the edges from browning too quickly.

• Check on your pie regularly throughout baking to gauge when you want to leave the foil on/off to get a nice golden brown. Pie is done when juices are bubbling out and/or over the edges. Let pie sit at least an hour before serving to allow filling to thicken up.