I love baking pies, and before falling sweetly into apple season, I wanted to bake one last summer pie and combine the freshness of sweet peaches with the color and sourness of wild berries. 

Last berries of the season and warm peach-berry pie to accompany August and welcome the new season. September is here, and I want to enjoy it the most. Crispy leaves, last summer days that feel like autumn, warm drinks, and comforting pies. Isn't this season beautiful? 

Summer was very hot this year, but we enjoyed our early morning walks with Woody and weekends in the countryside. Last weekend we were lucky to find berries in the woods, so I collected some, just enough for a good dessert.

I love baking pies, and before falling sweetly into apple season, I wanted to bake my last summer pie, combine the freshness of sweet peaches with the color and sourness of wild berries. For this pie, I went with my simple American pie crust recipe, made without eggs. I use this kind of crust almost always as it has a lighter texture and goes so well with fruit fillings. Berries and peaches go so well together and you will love this pie even warm with some ice cream on top. 

Light pie crust and the explosion of the summer fruit, make this pie irresistible. Style it with a wavy lattice pie top and your guests and family will be amazed.

Perfect summer pie with peaches
and wild berries
Marija Gvozdenovic

INGREDIENTS

Serves 8
Prep. time: 50 minutes 
Baking time: 40 minutes
Pan diameter: 24 cm 

For the crust  

320g all-purpose flour

180g butter, cold from the fridge

1 tbsp fine brown sugar

100 ml of ice-cold water

a pinch of salt

FOR THE filling

4-5 medium peaches, peeled and chopped in cubes

150g mixed wild berries (you can use also frozen ones)

6 tbsp brown sugar

zest of half lemon

1 tsp cinnamon

2 tbsp flour

25g butter

1 egg yolk + milk for brushing

whipped cream or ice cream for serving

METHOD

Prepare the crust:

In a large bowl, mix flour and sugar. Add the chopped butter and mix until combined. Add water, a spoon at the time and knead the dough until you get a smooth dough(maybe you will need more or less water, depending on your dough. I usually use 8 tbsp). Do not overmix. Put the dough in a plastic wrap and store in the fridge for at least 40 min.

Prepare the filling:

Wash, peel and chop the peaches in cubes, add wild berries, sugar, flour, lemon zest, and cinnamon. At the end add melted butter (that you previously cooled down). Mix until combined. 

Assemble the pie:

Preheat your oven at 180 degrees Celsius. Grease and flour your pan (or use baking paper). Take the dough out and cut it in 2 pieces. Roll out the first half and place it on your baking pan (mine has a diameter of 24 cm).
Fill with fruit filling. Roll out the second half and decorate the pie crust. Either, you can make a lattice top or you, can roll it out and cover the pie completely. If you decide to do a latter one, make sure to make a couple of holes in the center for the filling to seep through. You can also use a cookie cutter and cut your dough in different shapes that you will place on the top of the pie.
 
Beat the egg yolk with 2 tbsp of milk and brush it over your crust for a nice golden color. Bake at 180 degrees for 40 minutes or until golden.Serve with some whipped cream or with a spoon of vanilla ice cream.