It’s the height of summer and I’m knee deep in fresh fruits and vegetables. It’s wonderfully overwhelming how this precious burst of bounty lingers for just a short breath. I’ve got so many great Mexican recipes for you, chilaquiles, sopes, gorditas, churros, but all these summer things are clamoring for my attention and my table never tasted so good.
My trips to the market are getting ridiculous. I go to get chicken and I come home with piles of peas in a pod, garlic scapes, fresh arugula, cherries, berries, peaches, corn and summer squash. While I constantly try to invent and collect new recipes, in summer I’ve been returning to my classics. Last night I made my favorite creamy quinoa corn chowder with baby spinach. My sister reminded me about my jalapeno lemonade with basil and mint, which I’ll make tonight. For appetizers (I’ve been making appetizers!) capreses, ricotta stuffed beer battered zucchini squash, and a million versions of this salad (dressing is key) have made cameos. I’ve been using peaches as a braise for everything meat-related and I’m about to transition to plums.
I’m wistful for the days when this was all I knew. Where school let out and I’d play outside all day with my brothers and sister in the pool, listening to Nat King Cole (Lazy, Hazy Crazy days of Summer), a Mets game on the radio or reading on the porch. I long for the days when I’d actually be annoyed that my mom interrupted our games to feed us all of these wonderful grilled summer meals and made us eat gazpacho and stuffed grape leaves. I have memories of eating the peas out of the pods and shucking corn, making wigs out of corn silk. Open doors and windows, salads, barbecues, drive-in movies and evenings under the stars. This is summer.
When it’s just the two of us here in the city, the best solution I’ve encountered to use up everything and conjure up the summer feeling (other than with a drink) is this pie! It’s a catch-all. You can use the same recipe to cook up your peaches, berries, plums and even grapes. You can mix and match and never go wrong here. The crust is very easy and flaky, but if you want to get fancy you can make a tried and true pate sucre that I’ve used here. I stumbled upon the the sketch for this recipe on Jovina’s blog. She provides the basic form and I’ve improvised from there. Jovina is extremely talented and her voice is that of a patient and supportive, learned professor, but without the snobbery. You get the sense from her posts that she’s passing on precious information that you may not otherwise come by and that all of her recipes are classics. She is the most informed person I know on Italian history and regional cooking. She’s a talent in the kitchen and generous with her knowledge. She’s also very supportive, which means the world to me.
My version of the pie combines peaches and strawberries with a little brown sugar, vanilla and almond extract and a hint of lemon. A friend gave me some rosemary and lavender from her burgeoning garden and I figured it would add just a touch of savory contrast to the natural sugars in the fruit. This recipe worked so well that it is going to be my new thing. This pie is quick to make and is bursting with all of the joys of summer. Showing up anywhere with one of these is bound to bring sunshine with it. That smells like summer to me.
Wishing you all a happy summer with lots of pies, salads, sun, shade and fresh ingredients!
SUMMER STRAWBERRY PEACH PIE
Adapted from Jovina Cooks Italian Summer Pie Season post
INGREDIENTS:
For The Two-Crust Pie:
- 3 cups (12 3/4 ounces) unbleached all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/2 teaspoon baking powder
- 2/3 cup melted butter
- 6 tablespoons cold water (or more if needed)
For the Filling:
- 3/4 cup firmly packed brown sugar
- 3/4 cup unbleached all-purpose flour
- 1/8 teaspoon salt
- 4 cups fresh peach slices (about 18 peaches, sliced; about 2 1/2 pounds whole peaches)
- 2 cups (about 1 large punnet) strawberries, sliced
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- juice of one lemon
- 1-2 tablespoons fresh rosemary
- 1 teaspoon lavender (optional)
DIRECTIONS:
For the Pie Crust:
Preheat oven to 425F.
Combine the dry ingredients in one bowl and mix evenly.
Combine the butter and the water.
Pour the wet mixture over the dry ingredients and stir with a spatula or fork until the dough is evenly moistened. Add more water if needed one tablespoon at a time.
Separate 2/3 of the dough and place it in a 9″ pie pan, reserving 1/3 for the top crust. If you have a scale, this is easy to measure out; if you don’t, just eyeball it.
Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth it out. Flute the top of the pastry around the pan.
For the Filling:
Mix the sugar, flour and salt in a large bowl. Toss with the peaches, strawberries, extracts, rosemary, lavender if you choose to use it and lemon juice.
Assemble:
Spoon into the crust-lined 9 inch pie pan. Then either roll the remaining dough and lay it on top, cut into lattices and place them evenly parallel in two directions over the top or add 1 teaspoon cinnamon and 2 tablespoons brown sugar to the remainder and crumble into a crisp. It should break easily into small pieces. Spread it evenly over the filling. The topping will be crisp and streusel looking.
Place the pie on a parchment-lined baking sheet to catch any spills.
Bake for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the topping is brown.
Remove the pie from the oven and cool it completely on a wire rack before slicing.
This pie sounds so delicious and summery! I enjoyed reading your memories of childhood summers. I have similar summer memories, and I hope I can give my kids that kind of summer too–it seems a little harder now with life more fast-paced. Your post reminded me to slow down. 🙂 Glad you are enjoying the bounty of summer fruits and vegetables, and your pie has inspired me to make a rhubarb pie soon–I have some waiting in the refrigerator. I have never tried rosemary or lavender in a pie filling–sounds intriguing!
Thank you for your thoughtful comment, Jenny. I love that you have similar summer memories. It’s nice that you can pass them on even on this day and age. Time always gels line is speeding and we need to take the tone to slow it down or at least ourselves. Hard to do. The rosemary worked well although it’s not typical. That rhubarb pie sounds good to me! Enjoy. Xo
Dear Amanda, I am honored and humbled by your gracious comments. Your pie looks like a masterpiece and I am sure you felt great satisfaction is being so creative in your kitchen. I can almost smell those delicious flavors here. I am looking forward to the Mexican recipes you are planning to share. Enjoy this wonderful season.
Thanks, Jovina! Your pies are delicious. I really do appreciate all of your comments and support. Especially when I was in mexico on and off. Traveling can be isolating and exhilarating. It nice to know that you’re reading 😉
I also find comfort in looking out your kitchen window and seeing the same view post after post. While the photos from Mexico are fascinating, I am glad you are back.
Thanks 🙂 Me too. It feels good to be in one place for a while. It was really nice to hear from you while down there.
Your third paragraph, describing summer, is everything! That is my summer too.
Great use of fruits in this delicious pie Amanda, thank you so much for sharing!
Thanks, Dana. Summer seems so hard to recapture sometimes. That’s what pies are for I guess! Xo
Some lovely memories, stunning photos and a fabulous recipe – we have a Farmer’s Market in town tomororw so will have to see what they have on offer…you’ve inspired me!
Thank you, Chica! I hope you get some great stuff!!
Came here (through Dana’s blog, actually) & love this writing, love these photos. Sigue cocinando.
Gracias for your comment! I really appreciate it. xo!
My god Amanda, already the first paragraphs makes me drool and if it weren’t so late here, I’d print out the lot and rethink the whole weekends food. Jalapeno lemonade? Just got a huge bag full, thanks Amanda, my husband will freak. Oh, and the pie, looks gorgeous, as always. N xx
Thanks, Nicole! You’re too kind. You got a bag full of jalapenos or lemons? Sounds like you have a nice weekend of food planned. It’s so funny that I go back to summer recipes over and over. Sometimes I do it with winter, but summer is classic! Enjoy! xo
Jalapenos! I wanted to make stuffed jalapenos, should go fantastic with your jalapeno lemonade. Can’t wait. N xx
Make sure to take the seeds out and by all means WEAR gloves! Handling jalapeños burns for hours.
Learned it once the hard way (contact lenses)…
Omg. Yes. I did it just the other night. I put 1/2 a jalapeno in that corn chowder and thought it’s only one. Then I took out my contacts. It even burned when I out them in the next day. I never learn even though I know.
Ouch.
It’s been too long since I visited and I can see I’ve been missing out! I especially love how you pressed the dough into the pie plate rather than roll it out AND you used a strudel topping. It’s wonderful Amanda. I have been making pie after pie in the last 4 or 5 weeks trying to perfect my crust. I think I’m finally getting there, but it hasn’t come easy. I’m going to try your method of pressing the dough in. And I adore peaches and strawberries together. Perfect summer pie you have here!
Thank you, Seana. I hear you about the crust. Pressing is an easier method for me. This crust felt layered and light to me, but I also like the pate sucre I refer to also. I think with a filing as fresh and good as this the crust is me of a complement. It’s always nice to see you here. I hope you’re having a good summer. I’m looking fwd to the US open.
You’ve introduced me to an easy pastry and a yummy way of using Summer fruit. It’s dull and cold here in Melbourne but I might just try a winter version of your pie…apples and pears with a streusel topping. An inspiring post Amanda and gorgeous pics as usual x
P.S. Have a cousin in New York and he tells me he’s going to the US open as well… now I know why hotel prices are through the roof! Maybe I need to pick another time to be in the Big Apple!?
Oh wow your version will be lovely. I doubt Melbourne winter is as dreary as the long cold ny one but I can imagine it’s not a party either. Thanks so much for the thoughtful comment. Hotel prices are always high. Maybe mid sept early October would be cheaper. It’ll be a great trip.
Lovely, Amanda. I love summer pies with tons of gorgeous fruit. And you sound like me, returning from the market with tons of food I might not really need but certainly really want – and don’t want to miss while the summer lasts. We just had our first peaches and apricots (it’s still way to early for plums over here), and I had quite forgotten how delicious those fruits are! I love the idea of crumbling the rest of the pie dough on top instead of rolling it out.
Thanks, Darya. You nailed it. I really come home with such excess but it’s precious. The peaches are so good. I do want to try rolling the dough over the top, but I love crumbles. I seriously ate half the pie in the first sitting. I made my stomach hurt! Enjoy your weekend!
That’s a very decadent pie with peach, strawberry, vanilla, lemon, rosemary and lavender – I bet it didn’t last long! Thanks for the reminder of the courgette flowers and jalapeño lemonade too. I still haven’t made the lemonade, so I’ll have to bookmark it for ‘ron 😉
You’re right, MD. It didn’t last 24 hours! Though decadent, nothing overwhelmed it. The fruit speaks for itself. I’m totally doing it again tonight. Sometimes I do need a reminder about what works be perfect for the season, like the lemonade. I had completely forgotten since my focus had been more alcohol leaning lately. This weekend will be summer classics weekend. Enjoy, MD. And thanks as always for your kind comments.
It sounds absolutely delightful with those flavours. As you know, my sweet tooth is very small, but I’d love to try that pie 🙂
one of the things that I love about summer is that new memories are made each year. so while I do have those hazy, dreamy memories of summer from my childhood, I also re-experience the magic each year. especially when I go to the market! like you, I’ll go to get one thing (last time it was chocolate!) and end up with blueberries, peaches and fresh basil everywhere. not that I’m complaining- this season is my favorite and I’m dreading the day we go back to apples and pears.
anyways! your pie looks delicious. love love baked peaches in anything and peaches + rosemary are particularly good together. I saute peaches, maple syrup and rosemary together and toss them, with a little cinnamon granola over my greek yogurt in the morning. this must have tasted so good!!
ps: I guess commenting didn’t work from my phone, but it works from a laptop! so no issues there 😉 xoxo
Wow that sounds amazing for a yogurt topping. I know what toy mean about lamenting that there’s so much stuff but how apples and pears portend the long winter. I actually need to make a pesto today because of the basil abundance! I do agree that every summer has beautiful new memories, but I think summer as a child let out of school and running around outside was magical. Did you ever see the movie the sand lot? …Glad you were able to comment. Have a wonderful weekend. Enjoy pie making!
This sounds wonderful, peaches and strawberries, 2 of my favorite summer fruit, combined in one pie with such delicious flavors! I love how you let your ingredients, as your readers, take a sneak out of your window!
Thank you, Sabine. I may need to make another pie again soon. Tons of cherries! I like showing what it looks like out my window looking onto the street 😉 have a great weekend!
The peach and strawberry combo sounds so flavorful and perfect for the summer!! Great photos!
Thanks, Mary Frances. I really loved this pie. I’m planning on doing a cherry one this week 🙂
Glad you’re back, but also glad you had a lovely time! Fabulous pie – and gorgeous photos!
Thank you, Mimi! Glad to be back. It’s really been an adjustment. I’ve really only traveled for work once before and this has just been a real eye-opener. It’s the funny little things like the direction the faucets turn here vs. in Mexico that remind me I was away. Nothing like an American type pie to remind me that I’m home. XO
Seems like strawberry-rhubarb is everywhere, but summer peaches definitely need some love! Excited to put them to good use in this pie.
Thanks, Felicia. I totally agree with you. It’s funny when I went looking for rhubarb all I found was cherries, then peaches and strawberries. You can put anything into this pie and the recipe remains the same. Thanks so much for your comment…and the favorite on twitter 🙂 xo
It is posts like this that make me miss summer!! As jalapeno lemonade with basil and mint… hell yes!! I’m totally making that as soon as this place warms up a little!
Aww. It’ll get there soon! Thanks so much for the comment! That lemonade is killer.
I especially like the lavender and rosemary in this pie. And pressed crusts are just the best. Am I right in thinking I remember the photograph with the lavender? The one on the tray? Because I remember studying your photographs very carefully and loving them. They would make a wonderful book sometime.
You’re too kind Lindy ! You are right! I used the photo about a year ago in my olive oil lavender cake. I actually didn’t have a photo to display either of the herbs because I made the pie at midnight and brought it to a friend’s house so I needed a bit of a boost and I had this in my archive. I love that you remember that. I still need to spend some time over at your beautiful new page. We may be swinging up towards Maine soon. I’ll let you know if we veer into nh. I also have a recipe I think you’d love coming up soon. So great to see you again. Is it weird that I’ve missed you? I feel like summer isn’t complete without your dishes.
It happens to me all the time. I go to the market for a specific thing, and come back with bag full of bounty. I love your blog. Am a first timer here, but am hooked.
Thanks so much, Shella. You seriously just made my day! Thanks for commenting 🙂
Strawberry AND peach pie? Those are two of my favorite fruits and when paired together, I know it would be fabulous! I love how your photos is after you’ve already eaten some of the pie 😉 It makes it look more real (and delicious)! http://www.ourfoodieappetite.com/zynodoa-restaurant-review-staunton-va/
It’s the best way I know to not waste all of the wonderful fruits I keep buying. Lol the truth behind the half eaten pie was because I actually ate it before I had a chance to photograph it. I brought it as a dessert to a friend’s apartment. So funny. Thanks so much for commenting.
Oh yum!! You’re extremely talented! Love the photos too and very easy to read.
Thank you so much. I really appreciate you taking the time to leave such a thoughtful comment.