This pie, as always, has a story.
We moved to Pilsen a few months ago, and are in love.
But, there are a few things we left behind in Lakeview. We left a teeny tiny apartment with half a bathtub, very little light, and a dishwasher. We left an incredibly strange landlord whom we discovered on our second story porch, standing forlornly, at 2 one morning. We left living down the street from DMK, and movies at the Vic. But mostly, what we feel we left, is our group of very good friends who made Chicago feel like 'home'. We met them through our church gospel community (that's me + David in the Boystown video). And while we still see each other, life is lived in your neighborhood.
But, here we are. And last night, we kicked off a new gospel community with new friends down in Pilsen. It was just coffee and desserts, with a very humble:
Vanilla Cardamom Peach-Berry Pie adapted from Bon Appetit
Easiest and Best Pie Crust Ever:
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
1 cup (2 sticks) + 2 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
6 tablespoons (or more) ice water
Blend flour, sugar and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Pulse 2 tablespoons of ice water in at a time, being careful to not overprocess (what makes the crust flaky is the small chunks of butter that get 'caught' throughout the crust). Gather dough into 2 balls; flatten each into disk. As usual, I'm lazy, and what I generally do with the bottom crust is grease the pie plate, roll half the dough in a flat ball, and place in the pie dish. Then, I cover with plastic wrap and push out from the center and up the sides. The other 1/2 I roll out as usual for the top. I've found that if I use this method: food processor, less rolling, I could make pies all day. In fact, I've made one pie and four quiches in the last week using this recipe/method. It's that easy.
(The original recipe advises: Wrap each in plastic and chill 30 minutes. (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using.))