Adapted from Rose Levy Beranbaum
12 tablespoons cold butter
1 1/2 cups flour
3/4 cup cake flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup plus 1 tablespoon cold cream cheese
3 tablespoons heavy cream
1 tablespoon cider vinegar
2-3/4 pounds ripe peaches (about 8 medium)
1 cup fresh raspberries
1 tablespoon fresh lemon juice
2/3 cup sugar
4 teaspoons cornstarch
For the glaze:
2 tablespoons milk
1 Tbs. turbinado sugar or granulated sugar
Cut the butter into 3/4-inch cubes. Add flour, cake flour, salt, and baking powder to food processor and process for a few seconds to combine.
Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds till mixture resembles corm meal. Add the butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses.
Add the cream and vinegar and pulse in short bursts until the dough starts to come together; the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Press the dough together to form a mass.
Cut the dough in half. Shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes.
Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it’s very firm, let it sit at room temperature until it’s soft enough to roll, 10 to 15 minutes.
Roll it out to a 13-inch round of 1/8 inch thickness.
Carefully place the dough into a 9-inch pie pan. Fit the dough into the pan. Trim the dough so there is about a 3/4-inch overhang. Fold the overhang underneath itself to create an edge. Cover the dough-lined pie plate with plastic wrap and refrigerate.
Peel the peaches. Halve each peach, remove the pit, and slice each half into eight thin wedges; you should have 6 cups.
Put the peaches in a large bowl and sprinkle the lemon juice over them. Sprinkle on the sugar and salt and toss gently to mix. Let sit at room temperature for at least 30 minutes and up to 12 hours. Transfer them to a colander; place the colander over a bowl to collect the juices; you should have almost 1 cup of liquid.
Pour the juices into a small saucepan set over medium heat. Boil down the liquid, swirling but not stirring, until it’s syrupy, about 10 minutes; it should reduce to about a 1/2 cup, depending on how much liquid you started with. Set aside to cool for 1 or 2 minutes.
Transfer the peaches to a bowl and toss them with the cornstarch until all traces of cornstarch have disappeared. Pour the reduced peach juices over the peaches, tossing gently.
Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11x14-inch or larger rectangle. It should be no more than 1/8 inch thick.
Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel.
Stir the peach filling a few times, then carefully fold in fresh berries and pour it into the pie shell. Arrange five strips of dough evenly over the filling, starting with a long strip for the center. Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set it across the center of the pie.
Unfold the two folded strips so they lie flat on top of the perpendicular strip. Now fold back the strips that weren't folded back last time (the first, third, and fifth ones).
Lay a second perpendicular strip of dough about 3/4-inch away from the last one. Unfold the three folded strips. Fold back the orginal two strips, set a a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.
Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect. Trim the strips. Flute the edges if desired.
Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. Heat the oven to 425°.
When the pie has chilled , brush the lattice with the milk and sprinkle on the sugar.
the pie directly on foil lined baking sheet. Bake until the juices are
bubbling all over (the bubbles should be thick and slow near the pan
edges), 40 to 50 minutes. After the first 15 minutes, cover the rim
with foil to avoid over browning.
Let the pie cool on a rack until the juices have thickened, 3 hours.