I’ve been out of the loop this week and last, as I’ve been back home in British Columbia visiting family and friends. I seem to have had a stroke of luck too, as my last day in Whistler was socked in with smoke from surrounding wildfires, some of which being out of control. Had I gone this week rather than this last one I would not have been able to do the alpine hiking and outdoor sightseeing that I’d had planned. Lucky for me!

Time flies when you’re having fun and I’m a little shocked that it’s already over considering how long I looked forward to it… but such is vacation, and life in general usually!

I’ll include a few photos from the trip at the end of this post.

And a couple of ‘before and after’ shots from the wildfire smoke…

Cherry + White Peach Pie

The Pie Crust:

2+1/2 cups               all purpose flour

1 cup                        cold butter, diced

1 tsp                          salt

1 tsp                          sugar

1/2 to 2/3 cup            ice cold water

-In a stand mixer with the paddle attachment blend together the flour with the sugar and salt. Add the butter and paddle on low speed until the butter has become small little bits throughout the flour, no larger than small peas.

-Add the water in a slow stream and increase the speed of the mixer by about one or two notches.

-Paddle the dough until most but not all of the crumbs begin holding together. At this stage remove the dough from the bowl and work it with your hands on a lightly floured countertop until it does hold together. You’re looking for a nice crumbly dough that holds together, not a wet and sticky dough that has a smooth texture.

When making breads smooth is good, when making flaky pastries rough is good. 

-Flatten the dough out with your hands into a rough flat pancake shape, wrap with plastic and toss into the freezer while you make the filling and preheat your oven to 425 F.

The Filling:

1+1/2 to 2 lbs                  fresh, in season cherries

2 small                             white peaches, diced

1/2                                    lemon, just the juice

2 TB                                  sugar

3 TB                                  cornstarch

-Pit all of the cherries and be sure to use an apron or at least a tshirt you don’t like too much. It will spray all over you, even with a cherry pitter!

-Toss together the diced peaches, cherries, and all other ingredients, mixing well so there are no lumps or small pieces of dry cornstarch. Be sure it’s well mixed.

cherrypie2web

Building the Pie:

-Remove the dough from the freezer (if you’ll be making the dough in advance, which is fine, place in the fridge instead so it doesn’t freeze), and cut it into two equal portions.

-Dust a countertop lightly and roll out each piece of dough to a flat disk 9-10 inches across in all directions.

-Lightly grease a 9 inch pie plate (I use glass so I can see if the bottom is cooked well) and place the first portion of dough inside, pushing lightly across the bottom with your hands to seal the dough to the plate.

-using a small round cookie cutter (or the bottom edge of a piping tip, which is what I used here) cut out small holes from the second portion of rolled dough, which will be your decorative top.

-Give your fruit filling another quick toss, and then dump it into the pie plate.

-Top the pie with the holey remaining portion of dough and seal the edges together with a bit of egg wash (1 egg with a splash of water, whisked). Pinch the edges of the pie together to create a fluted looking edge or whatever design you want, then egg wash the entire top of the pie and sprinkle some additional sugar on top.

cherrypie1web

-Place in the oven for anywhere from 45-60 minutes and then remove to cool. Best if cooled one hour or more so the juices have time to set up a bit. This will make it easier and much nicer looking once you cut into it. Keep at room temp 12 hours or refrigerate for 48 hours. Will begin to dry out a bit if left much longer.

cherrypie3web

cherrypie4web

Here are a few of the better images from my trip up to Whistler, BC as well as a before-and-after shot to give you a hint of the severity of the wildfires. If you’re interested in the hike- this particular trail route is called High Note and runs from the peak of Whistler mountain across the ridges going east, then loops around to the north side of the ridges and ends back at Roundhouse Lodge. The final stop being a detour down to Harmony Lake with Blackcomb Mountain in the background. Click here for more information about the trail.

WhistlerPanoramaweb

whistlerhike7web

whistlerhike6web

whistlerhike5web

whistlerhike4web

whistlerhike1web

whistlerhike2web

girlsreunion

whistler before and after fire

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Posted by:Ashley

15 replies on “Cherry + White Peach Pie

  1. Beautiful place! My husband and I have always wanted to go to British Columbia and these pictures reassure that feeling. Glad you had a great time. How is your garden? any plants bouncing back after the storm?

    1. Hi Paula! Yes, you should go! Vancouver Island is beautiful as well. You know what? Shockingly they’re doing ok! A few main branches did snap off so they’ve been set back quite a bit, but nothing completely died and that really surprised me. I’d say the saddest of the bunch are lettuce and peas, they’re nearly goners, but besides that we’ve pulled through. How are things your way?

      1. Glad to hear that your garden plants have bounced back! Peas and lettuces do tend to go south during the summer. Our garden is doing well, tomatoes and squashes have taken over the beds and big pots and the biggest surprise has been the basil plants i started from seed back in march. when i moved them outside they were still small and fragile, and within a month the grew to bushy plants and now we have basil everything on a daily basis 🙂
        Thanks for the latest post, all fun. Pickling is something i had never tried to do with the garlic scapes, and timely because we are getting some from the CSA.

      2. Indeed, our conditions aren’t great for the peas and lettuces now that it’s mid-July! Nice to hear you’ve had some basil success, for some reason ours just haven’t taken off super well this season. Last year we had African Blue Basil and it grew extremely well, but we couldn’t find it anywhere for purchase this spring, odd! And yes, I haven’t tried pickling scapes before this either, but I’m fan of pickling pretty much…. anything! Stayed tuned 🙂

  2. A polka dot pie. I love it! Enjoyed your BC photographs. I used to live in Vancouver and could never get enough of the mountains and coastline. So horrendous about the fires all through the west.

    1. It really is sad. What kept you in Vancouver for a time, and what drew you out of it? I do love it too 🙂 Nothing feels quite like home such as the combination of mountains and ocean. I’m lucky to call it my true home!

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