Lattice-topped Peach Pie
By Tested and perfected in the Sur la Table kitchen
Lattice-topped Peach Pie
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 1, 9" pie, serving 8 to 10
- 2 recipes Flaky Pie Dough
- 1 egg, beaten
- 1 tablespoon sparkling sugar, demerara sugar, or granulated sugar
Filling:
- 3 ½ pounds (6 to 7) fresh peaches
- ½ cup to ¾ cup granulated sugar, depending on sweetness of fruit
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon kosher salt
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
The pie will keep at room temperature under a cake dome for up to 2 days. For longer storage, cover with plastic wrap and refrigerate. Reheat at 375°F for 15 to 20 minutes to warm the filling and re-crisp the crust.
To shape bottom crust: Roll out 1 disc of pie dough on a floured surface to a 13" round that is ⅛" thick. Starting at edge furthest from you, roll edge of dough over and around rolling pin. Lift rolling pin and center in middle of pie plate. Slowly unroll dough into your plate. Use kitchen scissors to trim dough so it overhangs edge of pan by 1"; chill until ready to use.
To prepare the lattice crust strips: With second disc, firmly shape dough into a small rectangle and then roll it into a large ⅛" thick rectangle. Trim to a 14" x 12" rectangle. Use a pastry wheel, pizza cutter, or kitchen knife to cut dough into fourteen 1" wide strips. If strips of dough are warm and difficult to move, chill them on a baking sheet for 10 minutes.
To blanch peaches: Bring a large pot of water to boil. While it heats, score an x in the bottom of each peach. Fill a large bowl with ice water. Blanch peaches in boiling water for 1 to 2 minutes until skins begin to peel back. Using a slotted spoon or spider, plunge peaches into ice water. Once they are cool enough to handle, remove peach skins, pits and cut into 1" slices.
To prepare filling: To a large mixing bowl add peach slices and remaining filling ingredients; stir thoroughly. Transfer filling into chilled pie shell.
To assemble pie: Lay 7 chilled lattice strips, evenly spaced, horizontally across pie filling. Working from right side, fold back every other strip (4 strips in total) so that they are doubled back on themselves. Lay a vertical strip of dough next to this new fold. The new strip should be perpendicular to and a half an inch away from first vertical strip. Repeat twice more, until half of pie has been latticed. Turn pie so un-latticed side faces you and continue weaving in same manner until all strips have been used.
With a pair of kitchen scissors, trim lattice ends even with overhanging bottom crust. Fold any lattice overhang under bottom crust and crimp or form a decorative border.
Freeze pie for at least 10 minutes before baking.
Preheat oven to 400°F and position an oven rack in bottom third of oven.
To bake pie: Using a pastry brush, lightly brush lattice with a thin layer of beaten egg. Sprinkle crust with 1 tablespoon of sugar. Using a pie crust shield or aluminum foil, cover outside edge of crust to prevent it from burning. Bake for 35 to 40 minutes. Remove pie crust shield and continue to bake until golden brown and fruit is bubbling and tender, 50 to 60 minutes total. Transfer pie to a cooling rack and allow the pie to cool for at least 20 minutes.
Serve warm or at room temperature with a scoop of ice cream.
To shape bottom crust: Roll out 1 disc of pie dough on a floured surface to a 13" round that is ⅛" thick. Starting at edge furthest from you, roll edge of dough over and around rolling pin. Lift rolling pin and center in middle of pie plate. Slowly unroll dough into your plate. Use kitchen scissors to trim dough so it overhangs edge of pan by 1"; chill until ready to use.
To prepare the lattice crust strips: With second disc, firmly shape dough into a small rectangle and then roll it into a large ⅛" thick rectangle. Trim to a 14" x 12" rectangle. Use a pastry wheel, pizza cutter, or kitchen knife to cut dough into fourteen 1" wide strips. If strips of dough are warm and difficult to move, chill them on a baking sheet for 10 minutes.
To blanch peaches: Bring a large pot of water to boil. While it heats, score an x in the bottom of each peach. Fill a large bowl with ice water. Blanch peaches in boiling water for 1 to 2 minutes until skins begin to peel back. Using a slotted spoon or spider, plunge peaches into ice water. Once they are cool enough to handle, remove peach skins, pits and cut into 1" slices.
To prepare filling: To a large mixing bowl add peach slices and remaining filling ingredients; stir thoroughly. Transfer filling into chilled pie shell.
To assemble pie: Lay 7 chilled lattice strips, evenly spaced, horizontally across pie filling. Working from right side, fold back every other strip (4 strips in total) so that they are doubled back on themselves. Lay a vertical strip of dough next to this new fold. The new strip should be perpendicular to and a half an inch away from first vertical strip. Repeat twice more, until half of pie has been latticed. Turn pie so un-latticed side faces you and continue weaving in same manner until all strips have been used.
With a pair of kitchen scissors, trim lattice ends even with overhanging bottom crust. Fold any lattice overhang under bottom crust and crimp or form a decorative border.
Freeze pie for at least 10 minutes before baking.
Preheat oven to 400°F and position an oven rack in bottom third of oven.
To bake pie: Using a pastry brush, lightly brush lattice with a thin layer of beaten egg. Sprinkle crust with 1 tablespoon of sugar. Using a pie crust shield or aluminum foil, cover outside edge of crust to prevent it from burning. Bake for 35 to 40 minutes. Remove pie crust shield and continue to bake until golden brown and fruit is bubbling and tender, 50 to 60 minutes total. Transfer pie to a cooling rack and allow the pie to cool for at least 20 minutes.
Serve warm or at room temperature with a scoop of ice cream.