I read this wonderful, simple recipe this morning on Andrea’s Cooking with a Wallflower blog, where there’s always something good, and decided to make it today. I love pie and have already made plenty this summer. I love sweet potato pie best of all, and apple pie, but have also made strawberry-rhubarb pie and blueberry pie this summer.
This morning I went to Berkeley Bowl, the best store for produce in this area, and found some good blackberries and some wonderful, enormous yellow peaches.
My pie crust recipe came from my mother — I’ve tinkered with it over the years with the help of some other bakers and think I finally have it perfected.
Perfect yellow peaches from Berkeley Bowl.
Pie dough is basically just flour, butter and water.
Ready to roll!
Rolling out the first round.
Trimmed and in the dish.
As usual, my canine assistant is ready!
The peaches were fantastic.
Sometimes I use a mellon-baller to clean out the center of fruit.
Flour and sugar ready to sprinkle over the fruit.
I rolled the top round out as a rectangle, so I could slice it into long strips.
Starting the lattice top.
Some people fold the edge over-under, but I like to fold the lower round up over the edges of the lattice.
Crimping with a fork helps the crust stay closed during baking.
After about an hour of baking, first at 400 degrees and then at 375, the pie is perfect!
Steven E. F. Brown 