Blueberry, Peach, and Cardamom Pie
I'll probably die alone on this hill, but I wouldn't mind if I never ate a piece of cake again for the rest of my life. Cake is fine, but it's basically just bread and often too sweet in my opinion. But pie... pie I could not live without.
One of my favorite cookbooks is a pie cookbook. It's called Four and Twenty Blackbirds, by sisters Melissa Elsen and Emily Elsen, and it is a collection of recipes from their pie shop in Brooklyn, NY. They combine delicious flavor profiles you would never imagine. Bourbon pear crumble, paprika peach and blueberry lavender to name a few.
I've read this cookbook like a novel more than once and I think by now I might have the hang of things when it comes to pies. Which brings me to today's post: blueberry, peach, and cardamom pie.
I used the all-butter crust recipe from Four and Twenty Blackbirds because don't mess with perfection, am I right? But the pie filling is all me. There is only a wee bit of sugar in this recipe because the fruit is plenty sweet and I fancy a tart pie. I hope you like it.
Ingredients and Instructions
- 2 1/2 cups flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/2 pound (2 sticks) of cold, unslated butter, cubed
- 1 cup cold water
- 1/4 cup apple cider vinegar, or some of that ice cold vodka we all know you have in the freezer
- 2 1/2 cups fresh blueberries
- 1 pound firm peaches*, peeled and cubed
- 2 tablespoons sugar
- 2 tablespoons of starch (I use potato starch)
- 3/4 teaspoon cardamom
- 1/2 teaspoon salt
- 1/8-1/4 teaspoon fine white pepper
- zest of one lemon, plus 2 tablespoons lemon juice
- Egg wash (egg + 1 tablespoon water)
*There are many ways to peel a peach, but some of the techniques are a real hassle. I recommend buying firm peaches, wash off the fuzz, and peel with a vegetable peeler. Be gentle, it's not a potato.
Combine the water, cider vinegar, and ice in a bowl and set aside so that it gets really cold. Mix together the dry ingredients for the pie crust. With the mixer on low, slowly add in the cold butter cubes and mix until it starts to come together. Add the cold liquid one tablespoon at a time. You won't use all of it, so you need to add it slowly until the dough forms a ball.
Divide the dough in two, cover in plastic wrap and chill at least 30 minutes. Then roll it out and transfer to a buttered pie dish. Chill the pie dish and the now flat topping which you will lattice a little later.
Whisk together the dry ingredients for the filling and then add to a big bowl with the peaches and blueberries and gently mix together.
Add the pie filling to the chilled pie shell and assemble the lattice top. Or you can use a cookie cutter and add fun shapes to your pie crust - whatever you like. The truth is, sometimes your crust will look beautiful and sometimes it will look like shit. But it probably still tastes good so just go with it.
Brush on the egg wash. Bake on the bottom rack at 425 degrees for 22 minutes. Then, reduce the temperature to 375 degrees and move the pie to the center oven rack and bake for another 32 minutes. Allow the pie to cool for 2-3 hours before serving.