Desserts Pies + Tarts

Peach Apple Cherry Pie

Peach Apple Cherry Pie | Vanilla Bean Blog
‘Have you been online yet?’ my husband asks from the couch. It’s 8:45 am, and I am searching the kitchen for breakfast. Most mornings, upon waking, I reach for my phone next to me on my nightstand, and check all the icons chirping at me like hungry baby birds. Email, Facebook, Instagram, Twitter, usually in that order. I despise the impulse, but I’m too tired to stop my arm from reaching, and its become a daily habit. Summer vacation is upon us, however, and I’ve set new goals for myself. Wear a small gray arm band to record my daily steps. Read books at night before bed instead of falling asleep to the internet. Eat a healthy breakfast, then go ahead and see what the world brings.

So I hadn’t heard the news. ‘No,’ I replied. ‘Something bad?’  He handed me his phone with a stony face, and I knew instantly. Another shooting. I felt the pit in my stomach, the one that has been there since Columbine, that grew into something fierce after Sandy Hook. The one that triggered my anxiety the last day of school, just two days ago, the one that made me whisper as my kids left for the day: ‘Please, please, one more day. Let them come home to me.’
Butter and Flour For Pie Crust | Vanilla Bean Blog

Mixing Pie Crust | Vanilla Bean Blog

Mixing Pie Crust | Vanilla Bean Blog

Rolling Out Pie Dough

Peach Apple Cherry Pie | Vanilla Bean Blog

Peach Apple Cherry Pie | Vanilla Bean Blog

There is a church four blocks from my house. Every hour on the hour, from 9 to 9, the bells ring out. I love hearing them as I go about my day; they evoke a moment of stillness that is hard to find in the city. This morning, sitting on my back porch, the chimes began. I was safe on a couch, thinking of 50 other families weeping far away from me. I knew there were cookies buried in the freezer, and hoped binging on one would bring temporary forgetfulness. Comfort eating has always been my issue. My thoughts strayed everywhere as the butter and chocolate melted on my tongue, and I determined to hide away, shutting out the rest of the world. I could homeschool these kids. We can get chickens, and bees, and make our own food. We can tuck away, and make like Galadriel in Lothlorien.

The bells were still ringing. Sunday mornings get extra melodies, as people make their way into the church to worship together. A song I hadn’t heard in years floated down to my ears, and I felt a nagging inner voice mumble something quietly. “Hide it under a bushel, no. I’m going to let it shine.” This dang little light. I knew what they were getting at, but didn’t want to hear it; the theme to every great classic novel I reread each summer, weeping at their endings. Munching on my cookie, I turned on my phone to ignore the call of the bells, but Anne Lamott showed up in my feed, with her words of wisdom, and there was nowhere to run.

‘We’re at the beginning of human and personal evolution. Whole parts of the world don’t even think women are people. So after an appropriate time of being stunned, in despair, we show up…[w]e do the next right thing. We buy or cook a bunch of food for the local homeless. We return phone calls, library books, smiles. We make eye contact with others, and we go to the market and flirt with old or scary unusual people who seem lonely. This is a blessed sacrament. Father Tom Weston taught me decades ago that in the face of human tragedy, we go around the neighborhood and pick up litter, even though there will be more tomorrow. It is another blessed sacrament. We take the action and the insight will follow: that we are basically powerless, but we are not helpless.
Slice of Peach Apple Cherry Pie| Vanilla Bean Blog
I find myself at this crossroad every time, anxiety and fear fighting basic human kindness. The crimes and horror of planet Earth are out of my control (which is completely maddening) but I can wake up each morning and put one foot in front of the other, and reach out two hands to those that cross my path. I can pay it forward with simple acts. I can check on my elderly neighbor, I can pick up litter, I can bring pie to hurting friends. I can let that dang little light shine, and teach my kids to do the same. It’s almost nothing up against the growing darkness, just a flicker, but it’s all I have, and it’s everything.

‘I have no answers but know one last thing that is true: More will be revealed. Things are much wilder, weirder, richer, more insane, awful, beautiful, and more profound than I am comfortable with. The paradox is that in the reality of this, we discover that in the smallest moments of amazement, at our own crabby stamina, at kindness, even to strange lonely people who worry us, and gentle attention, at weeping willows turning from green to gold to red, and amazement, we will be saved.’ (Both quotes from Anne Lamott.)
peach-apple-cherry pie
Peach apple cherry pie seems so trivial today, but sometimes the act of preparing something beautiful and delicious is incredibly comforting, even when we’re worlds away from those in pain. You can eat a slice, and then share with your neighbors, along with a kind word and a scoop of ice cream, if desired.

Peach Apple Cherry Pie Recipe

When researching pie-making for my book, I fell in love with Rose Levy Beranbaum’s method of letting the fruit filling sit in sugar, then straining the leaked juices and boiling them down before adding them to the pie. It was a method I first stumbled upon over at Seven Spoons, and now I swear by.

1 double crust pie recipe (your favorite will work just fine. I’m going to point you to Martha’s Pate Sucree for a sweeter crust, and Yossy’s Rye Crust for a less-sweet crust.)
3 cups | 480g peeled and sliced white peaches, sliced into 1-inch pieces (5-6 peaches)
3 cups | 380g peeled and sliced Gala apples, sliced into 1/4-inch pieces (5-6 apples)
3 cups | 340g pitted sweet cherries
1 tablespoon lemon juice
1/2 cup (99g) granulated sugar
1/4 teaspoon salt
1/4 cup (28g) cornstarch
1 teaspoon pure vanilla extract
1 1/2 tablespoon unsalted butter
1 tablespoon peach or cherry liqueur (peach schnapps or kirsch is nice here)
egg wash (1 egg, 1 tablespoon water, and a pinch of salt whisked together)

Combine the peaches, apple, cherries, lemon juice, sugar, and salt in a large bowl. Let sit for 1 hour at room temperature. Strain the sugary juice from the fruit into a medium saucepan (you should have at least ½ cup of juice). Return the fruit to the large bowl.

While the fruit is macerating, take your pie crust out of the refrigerator and let come to room temperature. Simmer the fruit juice over medium heat until reduced to a scant ½ cup, 5 to 6 minutes, shaking the pan occasionally to stir. Remove from the heat and whisk in the butter. Add the vanilla and liqueur if using, and stir gently. Set aside to cool slightly.

Sprinkle the cornstarch over the fruit and toss to coat. Pour the slightly cooled fruit juice mixture over the fruit and stir gently.

To Assemble and Bake

Lightly flour a work surface and roll out one piece of the dough into a 12-inch circle about ¼ inch thick and place it into a 9-inch pie plate. Place the plate in the fridge and let chill while you roll out the second piece of dough. On a lightly floured work surface, roll out the second piece of dough into a 12-inch circle about ¼ thick. Set aside.

Fill the prepared pie shell with the peach-apple mixture. Top with the second crust. Trim the dough overhangs to 1-inch past the lip of the pie plate. Pinch the dough together, and tuck it under itself so it’s resting on the edge of the pie plate. Crimp the edges of the dough and cut at least 4 vents in the top, each about 2 inches long. Place the pie plate in the freezer for about 20 minutes while the oven is preheating. The crust should be nice and firm before you bake it.

Adjust an oven rack to the lowest position. Preheat oven to 425°F. Place a baking sheet on the oven rack (the preheated baking sheet helps crisp the bottom of the pie crust and catches any leaks and drips).

When ready to bake, brush the top of the pie with egg wash and sprinkle with 1 or 2 tablespoons of granulated sugar. Put the pie plate on the preheated baking sheet and bake 25 minutes. Reduce the oven to 375ºF and bake 40 to 50 minutes, until the crust is deep golden brown and the juices bubble.

Transfer the pie plate to a wire rack and let cool at least 4 hours before serving.
Rolling Pie Dough | Sarah Kieffer
The bowls and rolling pin pictured here are from Martha Stewarts’s Whim collection, and were sent to me to use. You can find them exclusively at Macy’s.

  • Reply
    marco pirri
    Sunday, September 23, 2018 at 10:36 am

    This is delicious! I will prepare this evening for my partner. Thank you very much

  • Reply
    Tuesday, July 17, 2018 at 4:42 am

    I have no words… my heart is breaking.Your story made my eyes teary…I can see the whole view into my eyes.I loved what you said about feeling powerless but not being helpless.

  • Reply
    Thursday, June 14, 2018 at 7:01 am

    Icons like hungry baby birds!
    And all the other words.
    This is so beautifully written.
    Pie is trivial. But this one is golden, perfectly oozy and probably just what we need.

  • Reply
    Carissa Nelson | Spoonful of Easy
    Tuesday, June 12, 2018 at 9:05 am

    I agree, this post was beautiful – I loved what you said about feeling powerless but not being helpless. So true. And I don’t think pie is trivial — it’s the minutiae of life that makes it so worth living. Great post!

  • Reply
    Wednesday, July 13, 2016 at 6:53 am

    Very nice pictures, and this recipe is cool. Thanks!

  • Reply
    Tuesday, June 14, 2016 at 12:41 pm

    Your words are beautiful and bring peace to my soul Sarah. They are tucked very well along side of God’s promise of peace and hope for the future for those who know Him. Trust and being available to God’s guidance is literally all we have.

  • Reply
    Tuesday, June 14, 2016 at 12:13 pm

    Sarah you are a wonderful, beautiful, kind, gentle woman. Thank you!!

  • Reply
    Linda Mueller
    Tuesday, June 14, 2016 at 9:53 am

    Tears in my eyes, making it hard to finish reading your thoughtful, peaceful sentiments.
    Thank you…life is easier to swallow with Anne Lamott and Sarah Kieffer keeping us focused. ?

  • Reply
    Tuesday, June 14, 2016 at 8:54 am

    This pie is beautiful in this time of worry and craziness. I baked peanut butter cookies for my family and friends to show that there is love in our house. There are so many good people in this world that are being targeted for reasons of hate. Watching the TV that shows the people just wanting to belong and live life cut down is just horrifying. Thanks for bringing up an issue that must be discussed and worked on. We are better than this!

  • Reply
    Tuesday, June 14, 2016 at 6:05 am

    Thank you for your poignant post. You expressed in words what many of us are feeling & reeling from as we stumble through this thing called life – which does go on…
    When senseless acts like the Orlando massacre happen (unfortunately all to frequently) I’m always left with a desolate feeling of hopelessness in humanity, amazement at how cruel, heartless & selfish we can be on one hand & then in the blink of an eye express selflessness, compassion, love for our fellow travelers on this journey. Humanity is a complicated beast & that’s why this beautiful pie recipe is so incredible. Pie, a simple thing of beauty that appeals to the constants of life like a gentle hug, a kiss on the cheek, a child’s laughter…
    Pie, a soft reminder that life does go on -despite the madness. Thank you for this recipe & may God Bless & keep us all in Her warm embrace.

  • Reply
    Tuesday, June 14, 2016 at 5:39 am

    This was wonderfully written Sarah. Thank you! You capture a lot of what I have been thinking recently.

  • Reply
    Monday, June 13, 2016 at 9:28 pm

    Your post was touching. I was not sure I would have the right words when writing my blog post last night, so I left out any mention of the awful events. And I’ve felt a bit guilty about it at times throughout the day. Thank you for being brave and speaking what is on your mind.

    And while pie might seem trivial, not making pie and not going on with your daily life is a dangerous path. Love is love is love. Share it anyway you know how, with hugs, with pie, by being there for your family and neighbors.

  • Reply
    Melissa@Julia's Bookbag
    Monday, June 13, 2016 at 12:20 pm

    thank you Sarah. xoxoxo

  • Reply
    Sheri Nix
    Monday, June 13, 2016 at 11:43 am

    Thank you for such a heartfelt post…and for sharing the quotes from Anne Lamont.

  • Reply
    Ellie | Hungry by Nature
    Monday, June 13, 2016 at 9:43 am

    Such a beautiful post – thank you for sharing. It feels weird to talk and write about food when there are so many things going on in our world, but sometimes it those little things – like this gorgeous pie – that warm peoples hearts and souls.

  • Reply
    Monday, June 13, 2016 at 9:25 am

    Thank you for this thoughtful reflection on the events in Orlando.

  • Reply
    Abby @ Heart of a Baker
    Monday, June 13, 2016 at 7:47 am

    This post says all the things I was feeling, but didn’t know how to express in words. It feels so trivial to share things about pretty food at this point, but sometimes there is beauty is doing something so everyday, just as a reminder that we are here. xo

  • Reply
    Taste of France
    Monday, June 13, 2016 at 3:12 am

    Your post left me teary. It is wrenching to hear about these events, especially so soon after Brussels (where I used to live) and Paris (I now live in France). I’m with you: the way to react is to shine. There are many Muslim immigrants in France, the vast majority of them fine people. Since last November, I have tried to look people in the eye and give them a smile. It’s not in my nature–I’m rather shy. But instead of staying in my little bubble, I want to treat these good people like what they are–good people. And the times I’ve ended up talking to them, they are horrified at what is being done in the name of their religion.
    I also am trying to step it up on the health front. I’ve been making savory muffins for breakfast. It’s kind of a French thing–they call it “cake”–like zucchini bread but savory. So I adapted it with whole grains and cooked them as muffins because they’re easier to freeze. I just posted a recipe. I hope you’ll try them.

  • Reply
    Sunday, June 12, 2016 at 10:01 pm

    This was beautiful. I just had a good cry.

  • Reply
    Lisa Heaner
    Sunday, June 12, 2016 at 7:47 pm

    Thank you for your beautiful transparency. I love you and needed your words today.

  • Reply
    Abby | Lace & Lilacs
    Sunday, June 12, 2016 at 7:30 pm

    This is beautiful, Sarah. I have no words… my heart is breaking. ‘Why, why why’ is repeating over and over again in my head. I fear for the world. But we have so much love and kindness and loveliness to offer, still. This post and this pie are just what I needed today. Sending <3 to you and your family. xoxo

  • Reply
    Sunday, June 12, 2016 at 6:13 pm

    Beautiful words. Beautiful pictures.

  • Reply
    Lily | Kale & Caramel
    Sunday, June 12, 2016 at 5:37 pm

    Thank you, Sarah. Thank you for telling the truth, thank you for gathering the crumbs and setting them out before us as we’re all stumbling our way towards comfort. Thank you for the sweetness of realness and pie. Sending hugs, today especially.

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