Peachy Apple Pie with Mum and Mumsy

I love a classic apple pie. Pretty little lattice pies bursting with fall spices, what’s not to love? Beyond apple pie, my heart really belongs to the peach cobbler. So here’s my marriage between the two. Yummy fall spices, sugar crust lattice, buttery filling, and that little added sweetness of peaches. And honestly, if you only have one or the other, use just apples or just peaches and it will lack nothing.

The original apple version of this recipe comes from my grandmother, “Mum” who shared it with me many years ago. We all know there is something rich about generational cooking. So when I cook this, it undoubtably reminds me of her. I actually baked some version of this the night before Florence was born. In sheer exhaustion and exasperation at her not yet being born, I went into a baking craze and made homemade scones and warm apple pie with my Mom, affectionately called Mumsy. It’s a memory I hold dear to my heart and the emotions of that time well up whenever I bake this.

Also, I must mention this homemade pie crust recipe. This crust will get its own spotlight down the road, but for now let’s just say, it takes it to a whole other level. It is my mom’s, and she got it from her grandmother. It’s a little savory so that contrast with the sweet apples, peaches, and filling, plays out perfectly. If you don’t have time to make your own crust, please, go buy one in the refrigerator section of the grocery store and don’t even look back. A home-baked pie is a thing of beauty whether or not you go the whole nine yards. I often use refrigerator crust and once I brush the top with egg and then sprinkle that sparkly sugar, it’s complete magic.

Ingredients

2 pie crusts (storebought works great or a homemade recipe follows)
3/4 c sugar
2 tsp flour
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp salt
1 TBSP lemon juice
2 TBSP butter
1 egg
3 apples (2-3, depending on size), peeled, cored & sliced
3 peaches (2-3, depending on size), peeled, pit removed, sliced
vanilla ice cream (optional)

Directions

Preheat oven to 425F. Combine 1/2 c. sugar, flour, cinnamon, cloves, allspice, and salt. Toss apples and peaches in lemon juice. Toss sugar-spice mixture with all the apples and peaches. Pour mixture into a pastry-lined pie pan. Slice butter and dot over all of the filling.

Roll second pie pastry and slice into strips. Lay half of strips horizontally across the top of the pie, then lay the other half of strips vertically, weaving them over and under each other: