I couldn’t let the summer slip by without making a pie. So last week, I sliced some fragrant peaches and carefully weaved homemade pastry into a lattice pattern. It smelled delicious as it was baking and tasted even better with a big scoop of ice cream. The End.
Just kidding, I could talk about pie all day. Some people think they are more of a winter dessert – they’re warm and comforting, I totally get it. But I absolutely love summer fruit encased in a golden flaky pastry. I especially love a good lattice pie, with a generous scattering of raw sugar on top.
It just looks so classic, and allows the fruit to bubble up and cook inside the pie. The plaited dough border on the pie was a simple, special touch that made it look super cute. Mine are always on the rustic side, but I’m all about it. Imperfections in baking can be beautiful. I love that you can tell it’s been made from scratch.
This time I decided to experiment with a new-to-me cream cheese pastry recipe, which is unlike anything I’ve ever tried in the pastry realm. Cream cheese, butter, and sour cream are whizzed up with flour and a touch of sugar. It would also be fantastic for savoury pies if you just omit the sugar.
It came together easily in the food processor and rolled out beautifully. I made this on quite a warm day, so I had to put the dough back into the fridge between making the lattice and the plaited border.
I think it would be a great recipe for the beginner baker to start with. The cream cheese pastry didn’t shrink at all – one of my pastry pet peeves. The top pastry baked beautifully and I loved the sugar on top. The bottom layer had an almost cake-like texture when it was warm. I wasn’t a fan of the texture of the pastry when it was cold from the fridge but it was great warm or at room temperature.
The filling was also next level. Think seasonal fresh peaches, ripe raspberries, vanilla seeds and cinnamon with a good swig of bourbon. I love adding booze to fruit desserts. Chambord with berries, spiced rum with banana and of course, bourbon with peaches.
Lattice Pie craving = satisfied. I always like my pie with ice cream – the contrast of hot pie and cold ice cream is my favourite. My housemate Kay prefers “lashings of cream”. Either way, we were both happy girls. I was super happy with the new pastry recipe and I can see myself using it again and again for future pies.
Related Post: Fig Crumble Tart with Honey Whipped Ricotta
Peach and Raspberry Lattice Pie with Cream Cheese Pastry
A delicious Peach and Raspberry Pie with a Lattice Cream Cheese Pastry Crust. The pastry is a dream to work with and the filling is perfect for end of summer days. Serve with a massive scoop of ice cream.
Cream Cheese Pastry
- 160 g butter, cold, chopped into 3cm cubes
- 125 g cream cheese
- 1 2/3 cup plain flour
- 1/4 cup caster sugar
- 1/4 cup sour cream
Peach and Raspberry Filling
- 4 ripe peaches, thinly sliced
- 100 g raspberries, fresh or frozen
- 1 teaspoon cinnamon
- 1 teaspoon vanilla bean paste or extract
- 3 tablespoons bourbon (optional)
- 2 tablespoons plain flour or cornflour
- 1 egg, whisked
- Raw sugar, to sprinkle on top
To make the cream cheese pastry, place the butter, cream cheese, flour and sugar into a food processor and blitz until the mixture starts to form clumps. Add the sour cream and blitz again until the mixture comes together. Divide the mixture in half and flatten into a disc. Wrap in plastic and chill for 30 minutes.
In the meantime, make the pie filling. Place the peaches, raspberries, cinnamon, vanilla, bourbon and flour into a bowl and stir to combine.
Preheat the oven to 200°C (390°F). Sprinkle some extra flour onto a work surface and roll out one of the pastry discs. Line the bottom of an 18cm pie dish. Spoon filling into the pie dish.
Divide the remaining pastry disc into Roll out the remaining pastry and cut into even strips. Weave the pastry into a lattice pattern.
For the plaited border, take 3 x 2cm strips of pastry and plait them together. To make things a little more manageable, I did mine in two smaller plaits. Carefully arrange the pastry plaits around the border of the cake.
Brush the top of the pie with the egg and scatter with raw sugar. Bake for 30-40 minutes or until the pastry is golden and the filling is bubbling. Serve warm with ice cream.