Four Season Pie
Ingredients
Crust:
- 2-1/2 cups all-purpose flour
- 1 cup Unsalted Butter very cold
- 1 tsp Salt
- 6-8 tbsp Ice Water
Filing:
- 1-1/2 cups Peaches peeled and sliced
- 1-1/2 cups Blueberries
- 1 cup Raspberries
- 1 cup Strawberries sliced
- 1 tbsp Lemon juice
- 1/2 cup Sugar
- 2 tbsp Cornstarch
- 1/2 tsp Cinnamon
- pinch Nutmeg
- 2 Eggs
- dash Light Cream
- pinch Salt
Instructions
Crust:
- Cut the butter into half inch cubes and freeze for at least 15 minutes; an hour is even better.
- Combine flour and salt in a food processor. Pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal with pea size pieces of butter. Add ice water a tablespoon at a time, pulsing until mixture just begins to clump together. If dough doesn’t hold together, add a little more water and pulse again. Let rest in refrigerator for about 20 minutes before using.
Filing:
- Preheat oven to 425° F.
- Mix all ingredients together. Pour into an unbaked 9-inch pie shell. Cover with a lattice top pie crust. Brush with an egg wash of eggs beaten with a dash of light cream on attice top. Bake for about 45 minutes.
Notes
This recipe is from Cottage Street Bakery at 5 Cottage Street in Orleans and also at 483 Main Street in Chatham. This recipe also appeared in the August 2013 issue of Cape Cod LIFE.
Tried this recipe?Let us know how it was!
You might also like:
Gunkholing: A Special Memory
In this holiday issue of Cape Cod Life I would like to share with you my column from the holidays…
Read More
Gunkholing: Best of Both Worlds
Above, the 2020 issue of Cape Cod LIFE June, known to readers as the Best Of issue. Digital: During these…
Read More
Ultimate Cape Cod: HGTV’S Ultimate House Hunt highlights properties across the Cape
HGTV’s 2019 Ultimate House Hunt highlights a few remarkable properties across the region, proving what locals and frequent visitors already…
Read More