- 1 pound strawberries
- 7 peaches
- 1 cup sugar
- ½ cup flour
- several tabs of butter
- 1 egg, beaten
Pie Crust (or use 2 store-bought crusts):
- 2 1/3 cups flour
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 cold sticks of unsalted butter, diced into small pieces
- 1/3 cup cold water, divided
This Pumper Pie was created for members of a Northern Michigan fire department by local pie maker, David Kaplan. The name “Pumper” reflects a type of fire truck housed at the fire station. Preheat oven to 450 F. Blanch peaches and remove skins; cut into pieces and remove stones. Cut strawberries in half; cut large berries into quarters. Mix the peaches and strawberries together. In a medium bowl, add the flour and sugar and mix together. Then mix in the fruit mixture. Let mixture sit for about 30 minutes, then discard accumulated liquid. To make the pie crust, combine flour, salt and sugar in a large bowl. Cut butter pieces into flour mixture using a pastry cutter, or your fingers. Note: coat each piece with flour mixture to prevent them from sticking together. Continue cutting until mixture resembles small peas. Add half of the cold water and work into mixture. Slowly add the remaining water and continue working into mixture. Do not over mix. Form into a ball. Tightly wrap ball in plastic wrap and store in fridge for several hours or overnight. Remove wrapped mixture ball from refrigerator about 30 minutes before use. Cut ball in to two equal pieces. Roll out each piece to form a crust. Spoon fruit mixture into pie crust. Place butter tabs on top and assemble pie lid, fluting the edge. Slit pie crust in four places for venting. Brush egg on crust. Place in 450 F oven for 10 minutes. Reduce oven heat to 350℉ and bake for 40 minutes. Cover pie crust with foil as needed to prevent overbaked crust.
