Peach & Blackberry Lazy Day Pie

Why worry about the perfectly baked pie crust and whether it will be soggy or not? How about putting the bottom on the top? The crust for this recipe has a distinct nutty flavour thanks to the hazelnut meal in the dough. Frozen peaches and blackberries are used for this recipe, but any frozen fruit would be delicious.

Pie Dough

• 1 c. all-purpose flour
• 1/3 c. hazelnut meal
• 2 tbsp. cane sugar
• ½ tsp. kosher salt
• 1 sticks of butter, cold
• A small bowl with water and ice cubes (need 3-4 tbsp.)

Instructions

In a food processor, add in the flour, hazelnut meal, sugar and salt. Using the low setting, process until combined. With the food processor running, add in the cold butter in roughly tablespoon pieces. Add in 3 tbsp. of ice water. The dough should be pulling together; if it still seems dry, add another ½ tbsp. of water. The dough is ready when it stays formed when pinched together.

On a lightly floured surface, empty the food processor onto the surface. Gather the dough bits into a ball and give it a few quick kneads. Place the dough ball in between 2 pieces of parchment paper and using a rolling pin, roll out into a disc.

Refrigerate the dough and prepare the filling. (The dough will last up to 2 days in the fridge or a month in the freezer.)

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Filling

• 4 c. fresh or frozen fruit
• ½ c. cane sugar
• 1 tbsp. cornstarch
• pinch of kosher salt

Egg wash:

• 1 egg, beaten lightly
• sanding sugar or turbinado

Instructions

Preheat oven to 375°F. Using cooking spray, coat a 9” pie tin.

1. In a bowl, quickly stir together the sugar, cornstarch and salt. Pour this mixture over the fruit and stir to coat the fruit. Pour the filling into the pie tin and spread it all over the bottom of the pie plate.
2. Break off 1-inch chunks off the disc of pie dough, flatten them between your fingers and place on top of the fruit. Continue doing this until all of the fruit is covered.
3. Brush each piece of dough with the whisked egg and sprinkle with a sparkly sugar.

Bake until the crust is golden brown and the filling is bubbling, for 20-22 minutes. Then lightly cover the pie with aluminum foil and continue to cook for another 15-20 minutes to soften the fruit.

Pie + Ice Cream = Win!