Cornflakes give this cereal-inspired peach pie extra sweetness, crunch

You can learn a lot about a family from its peach pie. My family’s peach pie will forever be connected to my grandmother, who died last year but taught me how to make a peach pie for one of my very first columns.

This cornflake-topped peach and raspberry pie is a throwback to Brittany Bennett’s father’s childhood, when he ate a bowl of cornflakes with peaches and sugar nearly every day after school. Contributed by Morgan Ione Yeager

Brittany Bennett’s cornflake-topped peach-raspberry pie is a nod to her dad’s childhood love of cereal. When he was a kid growing up in Virginia, he could come home from school every day and eat a bowl of cornflakes with peaches and lots of sugar, she writes in her new book, “The Taartwork Pies Cookbook: Grandmother’s Recipe, Granddaughter’s Remix” (Page Street Publishing, $19.99).

Cornflakes are an old-school way to add crunch to all kinds of casseroles and desserts, and if you bake a pie like this for a summer get-together, such as the Fourth of July, the cornflakes add a sentimental touch that will appeal to different generations and might inspire conversation among guests. Feel free to mix up the fruit combination; peaches and raspberries work well together, but you could use only peaches or peaches and another pie-friendly fruit, such as blackberries or cherries.

Peach-Raspberry Pie with Cornflake Crumble

When picking peaches to bake, Bennett uses fruits that aren’t oozing with ripeness. “A firmer fruit is a pleasure to work with when slicing, bakes well and maintains the juicy sweetness of what would be its future ripe self,” she writes. “Leave the skin on, after a good wash, to reduce food waste. The slices will be thin enough to go under the radar.” If you want to use Bennett’s family’s traditional Dutch taart crust, an all-butter dough that’s kneaded by hand and pressed into a pie plate, you can find the recipe and technique at food.blog.austin360.com. Bennett does not blind-bake the pie shell before filling, but you could pre-bake the dough for 10-15 minutes if you want to ensure a golden crust on the bottom of the pie.

— Addie Broyles

3 large peaches, sliced 1/4-inch thick
11 ounces (about 2 1/2 cups) raspberries, divided
1/4 cup maple syrup
1/4 teaspoon vanilla extract
3 tablespoon tapioca starch flour
1/2 teaspoon cinnamon
2 tablespoons light brown sugar
For the cornflake crumble:
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
Pinch of salt
1/2 cup (1 stick) unsalted butter, cut into cubes
3/4 cups smashed cornflakes

Heat the oven to 350 degrees. Place a prepared dough in a 10-inch pie pan. (If using a smaller pie pan, you’ll have extra filling and topping, or you can make two smaller pies in two smaller pans.)

Combine the peach slices with 2 cups of raspberries in a large mixing bowl. In a small mixing bowl, mash the remaining 1/2 cup of raspberries with the back of a fork. Stir in the maple syrup, vanilla, tapioca starch flour and cinnamon until fully incorporated. Stir in the brown sugar.

Pour the mashed raspberry mixture over the peaches and raspberries, mixing together with a wooden spoon until all the fruit is covered and glistening. Transfer the filling to your prepared pie shell.

To make the crumble, combine the flour, sugar, cinnamon and salt together until unified. Add the squares of butter and press flat into petals. Mix using your fingertips until the butter is worked into the flour and varies in sizes from peas to quarters. Toss in the cornflakes and ornament the top of the filling with the crumble.

Bake for 50 to 55 minutes, or until golden brown. Allow the pie to cool on a rack for at least 1 hour before slicing in. Makes two 8-inch pies or one 10-inch pie.

— From “The Taartwork Pies Cookbook: Grandmother’s Recipe, Granddaughter’s Remix” by Brittany Bennett (Page Street Publishing, $19.99)

Oma’s Dutch Taart Dough

Oma’s Dutch Taart Dough easily doubles to make three 9-inch pies or one 9-inch pie with enough dough left over to make a lattice and design for eye-popping embellishment, but instead of doubling the butter, use 1 cup and 6 tablespoons (or two sticks plus 6 tablespoons). To make a lattice in the way Oma prepares it, take a handful of dough and roll it into a ball. On a clean work surface, roll the dough into logs. Place one dough log on top of the pie filling, starting in the center and working your way out, forming crisscrosses as you go. If one log breaks, fuse it back together and keep going.

— Brittany Bennett

1 1/2 cups unbleached all-purpose flour
3/4 cups granulated sugar
Zest of 1 lemon
Pinch of salt
3/4 cups (1 1/2 sticks) unsalted butter
1 egg

To make the dough, combine all the ingredients except the butter, or coconut oil for vegan dough, in a large mixing bowl. Toss until the ingredients are uniform. Add the butter and mix with your hands. Scoop the flour in an upward motion with your fingers formed like claws and clench the mixture, pushing down with your palms to smash and morph the butter. After about 5 to 7 minutes of kneading, the dough should start to come together. Continue until it’s in a ball and few crumbs fall off.

To press the dough into the taart pan, break off pieces of the dough and flatten with the palm of your hands. Press the dough into the prepared pie pan and spread it out with your fingers as far as it will stretch without breaking. Continue to do so, morphing together until the sides and bottom are lined in dough.

Whisk an egg in a small bowl and add a touch of water. With a pastry brush or your very clean fingers, wash the top of the crust with the egg. If you’re making vegan dough, you can substitute the egg wash for olive oil or melted coconut oil diluted with a little bit of water.

— From “The Taartwork Pies Cookbook: Grandmother’s Recipe, Granddaughter’s Remix” by Brittany Bennett (Page Street Publishing, $19.99)