Dear Diana and Jordyn,

I hope you’re both having a summer to remember. Especially now that you’ve completely renovated your backyard! Jungle gym, pool, patio, faux grass, string lights – I’m so glad the weather has been perfect for you to enjoy the outdoors.

We usually think of pies as a fall dessert, but not when there’s amazing local peaches and nectarines here in Ontario!

Pie Dough
Recipe adapted from The Four & Twenty Blackbirds Pie Book
Makes enough to cover an 8- or 9-inch pan

½ teaspoon salt
1½ teaspoons granulated sugar
1 stick unsalted butter, cold
1¼ cups all-purpose flour
½ cup cold water
2 tablespoons apple cider vinegar

1. I’ve made this multiple times now – on the blog and off – it’s just my go to pie crust for everything. I use a food processor and layer the ingredients in this order: salt, sugar, cubed butter, and flour. This is because the blades are near the bottom and I want the butter to be chopped. If you put the flour first, the butter will have to fall down as the blade spins.
2. Mix the water and cider vinegar together. When the dough looks crumbly, add 4 tablespoons of the water-vinegar mixture. Pulse and test the dough by giving it a pinch. If it feels too dry. Add another tablespoon and pulse. Test again. It usually takes about 6 tablespoons in my climate.
3. It should feel a tiny bit sticky, but it shouldn’t actually stick to your hands when you give it a final knead and shape it into a flat disc-shape. Wrap in plastic and refrigerate overnight (or at least an hour).
4. Let it rest for 20-15 minutes when you take it out of the refrigerator. Dust your work surface with flour and gently roll out the dough into roughly a large circle shape.

I roll the doll into the rolling pin to lift it from the work surface to above a seasoned skillet. Then unravel the dough and remove your rolling pin.

Adjust to fit the rough circle shape so it centers your skillet. It’s okay if there is dough hanging over. Don’t trim it!

Skillet Stone Fruit Streusel Pie
Recipe adapted from The Four & Twenty Blackbirds Pie Book
Makes enough to fill a 8- or 9-inch pan

4 cups of mixed stone fruit
2 tablespoons fresh lemon juice
¾ cup brown sugar
3 tablespoons potato starch
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

1. It took about six peaches and six nectarines to fill my skillet. The fruits were peeled and had their pits removed, and then diced into two-centimetre wide chunks.
2. In a bowl, I mix the fruit with the lemon juice, brown sugar, potato starch, cinnamon, ginger, and salt. Then I let it macerate overnight in the fridge. Or, you can have it macerate in room temperature for an hour or two. Occasionally stirring it so that the fruit’s juices come out evenly.

Streusel
Recipe adapted from The Four & Twenty Blackbirds Pie Book
Makes enough to fill a 8- or 9-inch pan

1 cup all-purpose flour
3 tablespoons brown sugar
4 teaspoon granulated sugar
¼ teaspoon salt
6 tablespoons unsalted butter, room temperature

1. Whisk together the flour, brown sugar, granulated sugar, and salt together in a bowl.
2. Cut the butter into small cubes and toss them into the bowl. Coat the pieces of butter and rub the butter with the dry mixture together, creating a crumble. It’s okay to have them in different shapes and sizes. We don’t want them looking uniformed here.
3. Chill in the fridge for at least 15 minutes before using.
4. Sprinkle the streusel over the entire fruit surface.

Then, fold in the dough hanging on the side. Give it a little ruffle or pleat. Or do nothing at all and just fold it in, it’ll look beautiful and rustic regardless. An optional step would be to egg wash the crust and sprinkle on some Demerara sugar. I do love some colour on the crust and a crunch to it, so I did the egg wash and Demerara sugar on the pie dough.

Make sure your oven rack is at the lowest position and closest to the heat source. Preheated your oven to 425°F. If you have extra time while waiting for the oven, pop the skillet in the fridge so the dough remains cold.

Place the skillet on the lowest rack of the oven. Bake for 20 to 25 minutes. Lower the oven temperature to 375°F and move the skillet to the center oven rack. Continue to bake for 30 to 35 minutes. The pie is ready when the crust is golden brown.

Let the pie cool in the skillet for three to four hours. Then, slice and serve with vanilla ice cream after dinner!

Sincerely,
Syl