I love summer because of all the good food I get to eat!  Plums, peaches and blueberries make this ‘Barefoot Contessa’ rustic pie heavenly!  You don’t have to be a professional pie maker to wow your guests!

Recipe

Pie Pastry

2 cups all-purpose flour

1/4 cup organic sugar

1/2 teaspoon sea salt

1/2 lb. (2 sticks) cold butter, diced

4-6 tablespoons ice water

Filling

2 pounds firm, ripe peaches, pealed, pitted and sliced

1 pound firm, ripe plums, pitted and sliced

1 pint blueberries

2 tablespoons flour

2 tablespoons sugar

1/2 teaspoon orange zest

4 tablespoons fresh orange juice

Topping

1/2 cup all-purpose flour

1/2 cup organic sugar

1/2 teaspoons sea salt

1/2 cup (1 stick) cold butter, diced

In a food processor fitted with a blade pulse the flour, sugar and salt.  Pulse the cold butter until it resembles small peas, 12-15 times.  Slowly add the ice water through the feed tube, pulsing until the dough just comes together.  Roll the dough into a disc shape and cover with plastic wrap.  Refrigerate for 30 minutes.

Preheat the oven to 450 degrees.  In the meantime prepare the fruit in a large bowl.  Add the sugar, flour, orange zest and juice and gently toss to incorporate.  Line a jelly roll pan with parchment paper (do not skip this step).  Roll the pastry out into a large rectangular shape.  Carefully place dough on the pan and then place the fruit mixture in the center of the pie crust leaving a 2-inch border.  Gently wrap the outer edges on the crust over the fruit leaving the top open.

For the topping, use a pastry cutter or fingers to mix the butter, flour, sugar and salt until it resembles a coarse meal.  Bake in the oven for 40-45 minutes.  Cool and serve warm or room temp with vanilla ice cream.