Cookies? I can bake those blindfolded. Cakes? With one hand tied behind my back. Pies? Well, pies are another story. Pies are no joke.
Conquering the crust takes patience and practice. It took me two attempts to get this one right. Then you have to wait for hours (well, an hour and a half) for the pie to bake and another four hours before you can help yourself to a slice.
If ever a dessert were a labor of love.
I baked this pie to support a cause I love: Cookies for Kids’ Cancer. A pie is very obviously not a cookie, but I decided to stretch out of my comfort zone this year and bake something I don’t normally make. In exchange, OXO will make a $100 donation for this blog post – and up to $100,000 to Cookies for Kids’ Cancer this year.
Cookies for Kids’ Cancer helps promote childhood cancer awareness and raise funds to help develop new and less toxic pediatric cancer treatments. The organization is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey, and 100% of proceeds raised by Cookies fund pediatric cancer research. I am always on board with this campaign.
To help make my adventures in pie less of a disaster, OXO sent me an awesome baking set that included a glass pie plate, silicone pastry brush perfect for brushing an egg wash on to a crust, and double pastry wheel.
I also received a set of stainless steel measuring spoons with magnetic handles that keep the spoons together when stored, a pie server (that I love as much as my brownie spatula), and an angled measuring cup that lets you read measurements from above as you’re pouring.
Compared to more decorative dishes, the pie plate may not look like much, but it is a work horse. I love the clear glass that let’s me keep an eye on all parts of the crust during baking. It’s also made of thermal shock-resistant glass, which means the plate can go from the freezer to the oven without the need to thaw.
During the baking of this pie, I also relied on my cherry pitter, liquid measuring beakers, and peelers. Some of these items were gifted to me as part of past OXO collaborations, and some I purchased because I use OXO products a lot. Seriously, I reach for those measuring beakers every day.
If you are wondering how can you help, join the Cookies for Kids’ Cancer 4th Annual 50 State Challenge in support of National Childhood Cancer Awareness Month this September. Host a bake sale, run a race, or throw a fundraiser. Register your event online, note that you were inspired by OXO, and the company will match proceeds up to their annual $100,000 commitment. Together we can Bake a Difference.
Cherry, blueberry, and peach pie
Yield 1 9-inch pie
For the Crust
10 tablespoons cold butter
2 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
3 tablespoons ice water
1 tablespoon apple cider vinegar
For the Filling
2 cups cherries, pitted
2 cups blueperries
2 cups peaches, peeled and chopped
1 lemon, zested and juiced
3/4 cup granulated sugar
1/4 cup cornstarch
1/3 teaspoon salt
2 teaspoons water
2 tablespoons granulated sugar
- Cut the butter into 1-inch pieces and then return to the refrigerator to keep chilled while you prepare the remaining crust ingredients.
- Whisk together the flour, sugar, and salt in a large bowl.
- Add the butter to the bowl and use your hands to work it into the flour mixture. Try to work quickly so the butter stays chilled. When you are done, some of the butter pieces will remain chunks while others will be pressed flat.
- Combine the ice water and apple cider vinegar, then drizzle it over the flour and butter mixture. Run you fingers through the flour and butter mixture as you drizzle the liquid so the moisture is evenly distributed.
- Knead the dough in the bowl until it starts to hold together. It will still look a little dry and crumbly, but that is okay.
- Turn the dough out onto a work surface and knead it a few more times, perhaps smashing a few pieces together with the heels of your hands, until it holds together.
- Cut the dough in half, and press each half into a disk that's about an inch thick. Wrap each round in plastic wrap and refrigerate at least 2 hours.
- After the dough has chilled, place the first disk on a lightly floured surface and start to roll it out (you may need to wait a few minutes for the dough to soften a bit). You want to roll your rolling pin over the dough a few times, then lift and turn the dough before rolling it again. A bench scraper helps with the lifting, and you may need to add a light sprinkle of flour both under and on top of the crust to help with sticking. You ultimately want a dough round that is roughly 13 inches across and 1/4 inch thick.
- When the first round of dough is ready, place it on a parchment-lined baking sheet, and return it to the refrigerator. Repeat the process of rolling out the dough with the second disk. When it is ready, place it on a separate sheet of parchment paper and return it to the refrigerator as well.
- While the dough chills again, prepare the filling. Stir together the fruit, lemon zest and juice in a large bowl. In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the dry ingredients to the fruit, then stir to combine, making sure the ingredients are evenly distributed.
- Place one of the chilled rounds of dough into a 9-inch pie dish, making sure the sides are evenly covered.
- Gently spoon the fruit filling over the dough in the pie dish.
- Place the second round of chilled dough over the fruit filling. If you want to vent the top crust as seen here, cut out the shapes before placing the dough over the pie. You can also vent the pie by making a few slits across the top round of dough.
- Crimp the two crusts together by pinching the edges or pressing down with a fork.
- Lightly beat the egg with the water, then brush the mixture over the top of the pie. Sprinkle the sugar across the top.
- Bake at 350 degrees for 90 minutes. The crust will brown and the fruit will bubble and thicken.
- Remove the baked pie from the oven and allow to cool for at least 4 hours before slicing.
You can make the pie crust ahead and keep it refrigerated for up to 3 days. You can also freeze it for up to 1 month.
The six cups of fruit should weigh between 1 1/2 to 2 pounds.
The lemon should yield about 2 tablespoons of juice.
Pro tip: Since it's easier to wash a baking sheet than clean an oven, place a baking sheet on the lower rack of your oven to catch and sticky fruit juices that may boil out of the pie.
Recipes from OXO Good Cookie campaigns of the past: