Olallieberry + White Peach Pie

June 13, 2011

Last year, I baked the last peach pie, and the first apple pies of the season in Deb’s kitchen in Utah. Between the two of us, and our husbands, we managed to finish both (as well as a trail marathon in Park City, many a fabulous, lingering meal, and many bouts of uncontrollable laughter) over the course of 4 days. So when this awesome pair announced that they would be joining us in California for a week, catching up and simply enjoying, I knew that pie was on the agenda. Of the two we enjoyed on this particular weekend, this was our favorite.

Olallieberries were close to Deb’s heart – as a Santa Cruz native, she knows that this is one of the only places on the planet where these little jems can be found by the bushel. I appreciate that she let me in on the secret for they will surely be anticipated as a sign of summer for years to come.

I make my own multigrain pie crust (primarily with spelt flour,) but you could use your favorite crust or even pre-prepared crusts if you are short on time. If you are short on time, never fear – this filling is easy as, well, PIE. But, I strongly suggest using fresh, seasonal fruits and never frozen here – substituting yellow peaches or even apricots if need be. There is something magic about fresh berries becoming molten and being served up with cold ice cream.

Olallieberry + White Peach Pie
  1. 2x multigrain pie crust
  2. 3 cups sliced early white peaches, pitted and sliced
  3. 1 ½ cups ollallieberries, rinsed and dried
  4. ¼ cup arrowroot powder
  5. ¼ c honey or agave nectar
  6. ¼ tsp sea salt
  1. Prepare the pie crust. You can prepare the entire batch of crust at once, but chill the dough in two separate disks. Be sure to allow it to chill for at least 30 mins/1hr before using!
  2. In a large bowl, combine the peaches and berries and toss gently in the cornstarch, honey and sea salt. Set aside.
  3. Next, to assemble the pie. Bust out your rolling pin and lightly flour a work surface. Have your pie plate standing by. Pull one of the disks from the fridge and unwrap it. Roll it out, into a large circle turning the dough ¼ inch with each roll, and flipping and re-flouring your work surface and the pin often. You NEVER want the dough to stick. It will be challenging to get it to spread easily right away but with the pin action and the ambient temperature, it should start rolling out quite nicely before long. You want to roll the dough out large enough that it will fill up your pie plate and allow for ¾ inches of excess all around. The dough should be of even thickness too - about ¼ inch thick. (Don’t feel bad about using a ruler to check this!) When the desired size and thickness have been achieved, roll your dough up gently over your rolling pin, and then unroll it over your pie plate.
  4. Once the dough is in the plate, you’ll want to lightly press it into the plate all around. You aren’t trying to mash it to the sides, just trying to be sure that there aren’t any air bubbles beneath. Place the pie plate with dough into the fridge, covered with plastic wrap, while you roll out the next disk.
  5. For the top crust, you have a myriad of options. You could choose to braid and lattice the top crust, or merely lay the rolled out dough round over the top. If you choose this latter option, you'll want to make sure that you allow the filling to vent. This can be achieved by cutting slits in the top crust, using a pie bird, or cutting little shapes out of the top crust with cookie cutters. The choice is yours - have fun with it! No matter what you choose, pull your chilling pie plate from the fridge. Place the peach + berry filling in the bottom crust. Cover with the top crust of your choice and trim the excess from the size with kitchen shears and then crimp the edges together decoratively.
  6. Return the filled pie to the fridge while the oven preheats to 350F degrees. Once this temperature is reached, place the pie on a cookie sheet and slip it into the oven. Bake for 1-1.5 hours, or until the filling bubbles. Pull the pie from the oven and allow it to cool so that the filling sets up a bit.
  7. I served this with a cinnamon version of my Honey Ice Cream. It was T H E bomb.
LentineAlexis http://LentineAlexis.com/

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