All time is pie time.

Before we talk about pie, I have to share something with you… Today, this happened.

If you cant tell, that is a screen shot of the picture of the Best Ever Barbecue Ribs from my last blog post being featured in Bon Appétit Magazine’s Cook the Cover article! (AAAAAAAAAAAAAAAAAAAAAAAHHHHHHHHHH!) Again, many many thanks to Kelly Vu for taking the photo. (She also took many of this week’s photos.) Basically, my cooking + your photography = ASDFIKJKGAH FEATURED ON MY FAVORITE MAGAZINE’S WEBSITE. I know this is just an article featuring their readers and not a job offer or anything (I would actually die) but I’m still so proud. I’ve spent most of today hyperventilating/being too excited to function, but since it’s been over a week since my last post, let’s talk pie.

I really wanted this week’s post to be about Strawberry Rhubarb Pie – it’s a recent obsession of mine – but unfortunately, rhubarb season seems to be over here in Houston. Devastated by this fact, I decided to move on to a different type of summer fruit – stone fruit! So now I bring you, Stone Fruit Lattice Pie.

For those who don’t know, a stone fruit is a fruit that has a hard pit center, like cherries – but more importantly, like the peaches, nectarines, and plums that fill this pie. I used a Bon Appétit recipe again – not because I’m determined to only make Bon Appétit recipes, but because this was the best one I could find (I swear!).  The pie draws its greatness from its use fresh fruits that keep the flavor light and tart and its pure beauty. I mean… just look at that lattice top.

And while I would like to say that the whole thing took mad skills that belong only to me and the Bon Appétit people, that would be a bold face lie. Stone Fruit Lattice Pie, while fairly time consuming, is easy to make, friends.

Two mistakes I made with this recipe-

  • If you value sleep, don’t be like me and start this pie at 830pm. The recipe involves a lot of “refrigerate for at least 1 hour” steps, bakes for 40 minutes, and then bakes again 40 minutes – meaning it will take you 3+ hours. Set aside some pie time so you’ll want to eat it while it’s still hot from the oven rather than fall asleep on your kitchen floor.
  • Also, if you care about making recipes correctly, read the entire recipe. Twice. In my sleepy haze, I must have skimmed the end because I only baked my pie for the first 40 minutes. I know what you’re thinking – THAT’S A HUGE MISTAKE. HOW WAS THE PIE EDIBLE? But honestly, I didn’t notice anything wrong when eating it! Not that I’m suggesting you skip out on the full bake time, but I guess this proves that a few mistakes along the way (even really big mistakes) are ok.

Returning to pie making, to start, you are supposed to make the crust in a food processor. I don’t have a food processor (do people own food processors?) so I used the whisk attachment of my Kitchenaid stand mixer (aka my best friend) until the butter resembled “tiny pebbles.” Then you are supposed to add ice water and chill the dough for one hour. At this point in my pie making process, I realized how long this thing was going to take, so I put my dough in the freezer. My logic was freezer for 30 minutes equals fridge for an hour, which isn’t an exact science….but it turned out fine.

Next, Kelly and I pitted and sliced about 4 pounds of nectarines, peaches and plums. We put them in a large bowl with ½ cup sugar, and set them aside. Later I strained the fruit of most of its juices and added cornstarch and nutmeg.

While the fruit sat, we pulled dough out of the freezer and rolled it into two 14” rounds: one to be used for the base, and one for the lattice top. BUT before you can use them, they need to chill for another hour.

The bottle of balsamic vinegar served as a makeshift rolling pin, since I don’t have one of those either!

It is really not hard to achieve a professional looking lattice top – I cut my top round into even strips, laid one half in one direction (using the long strips for the middle of the pie) and weaved the other half through. BA provides a very helpful guide to making lattice crusts that I didn’t look at (again with the sleep haze), but you definitely should.

 Once the lattice was complete, I crimped the edges with a fork, brushed with an egg and baked.

Above is the taste tester hand pie I made with some extra crust and fruit, which allowed me to take the real pie to work for my supervisor’s birthday. Special thanks to Brad for taking the following pictures for me!

Rick and I slicin’ up birthday pie.

It didn’t really hold up once sliced, but does that matter when you’re about to shove pie into your mouth?

Even though I made a lot of mistakes and complained about how much time it took to make, the pie really did turn out great. I found it to be the sweet enough to eat on its own, but also tart enough to be a great with ice cream. It is extremely forgiving, wonderfully summery in color and in taste, and just beautiful. So, when you next feel that it is high time for pie time, try out Bon Appétit’s Stone Fruit Lattice Pie.

If you didn’t catch the link to the recipe above, here it is again: Bon Appétit’s Stone Fruit Lattice Pie

wishing you the best in your food adventures,
Sav

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