Wanda Beaver, a graduate of the Ontario College of Art and owner of Wanda's Pie in the Sky in Toronto, has transformed the old-fashioned pie into a thing of beauty. Wide-fluted lattice tops and generously sized pies are her trademarks, as are her creative combinations of fruit. Here, it's peaches with raspberries and blueberries. Her secret? "All our pies are handmade, and all our ingredients are fresh." That sounds like a recipe for success.
- Portion size 10 servings
On lightly floured surface, roll out half of the pastry and fit into 10-inch (25 cm) pie plate; set aside.
In bowl, toss together peaches, apples, raspberries, blueberries, lemon juice and almond extract. Toss 2 tbsp (25 mL) of the sugar with pecans; set aside. Combine remaining sugar, cornstarch and cinnamon; toss gently with fruit mixture. Transfer to pie shell.
Roll out remaining pastry. Using fluted pastry wheel or knife, cut into 1-1/2-inch (4 cm) wide strips. Moisten pastry rim. Weave strips tightly over filling, pressing ends firmly to rim; trim and crimp. Mix egg yolk with water; brush over pastry. Sprinkle with pecan mixture.
Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 40 minutes longer or until pastry is golden and filling bubbly. Let cool on rack.