First-Prize Peach Pie with Lattice Crust

Savor every single bite Hands-on time: 15 minutes to mix, 50 minutes into oven The pie crust recipe -- and techniques -- that restored my pie crusts to the flaky, tender wonders that pie crusts should be. The recipe uses half butter (for flavor) and half shortening (for flakiness) and just enough water (for tenderness).

First-Prize Peach Pie with Lattice Crust
Adapted from kitchenparade.com
First-Prize Peach Pie with Lattice Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from kitchenparade.com

Ingredients

  • Makes two crusts fitting 9-10” pie pans

  • 2

    – 4 tablespoons ice water

  • 2

    cups flour

  • 2

    tablespoons sugar

  • 1

    teaspoon salt

  • 4

    ounces (1 stick) cold unsalted butter, cut into 16 pieces

  • 1/2

    cup Crisco shortening

  • Egg wash of 1 yolk whisked with 1 tablespoon water

  • FIRST-PRIZE PEACH PIE

  • with LATTICE CRUST

  • Hands-on time: 35 minutes (plus the crust)

  • Time to table: 4 - 5 hours

  • Serves 8

  • PIE CRUST

  • Unbaked pastry for a two-crust pie (use your favorite recipe or use mine, see Flaky Tender Pie Crust or use a commercial pie crust)

  • FILLING

  • 6

    – 8 cups (see TIPS) ripe peaches, skins on

  • 1-1/3

    cups sugar

  • 4

    tablespoons flour (use 6 tablespoons for 8 cups peaches)

  • 1/2

    teaspoon ground nutmeg

  • 3/4

    teaspoon vanilla

  • 3

    tablespoons butter

Directions

In a large bowl, stir together one cup of flour, sugar and salt. With a hand-held pastry blender, cut butter into flour until butter is dime-sized. Add shortening, cut into mixture til dime-sized. Lightly stir in remaining flour. Sprinkle with half the water. With a full palm, squeeze flour together against side of bowl. Rub hands together to drop damp flour into mixture. Drops at a time, add just enough water to hold together; the less water the better, dry crumbs on the bottom are good. Refrigerate while making your desired filling. Preheat oven to 375F. Place silicone mat on counter; sprinkle with flour. Cut dough in half, return second piece to frig. Sprinkle dough with flour. Working in just one direction, roll dough into an oval the diameter of the pie plate plus its sides. Slip a bench knife beneath dough to loosen, turn 90 degrees. Roll again to form a circle. Brush off excess flour. Place pie plate to left. Palm up, place right hand below silicone mat and gently flip dough onto pie plate. If needed, gently reposition and patch pastry. Brush off excess flour. Refrigerate. Roll out top crust. Fill bottom crust with your filling. Gently flip top crust over filling, brush off excess flour. Trim excess pastry, then turn under and press to form and seal the edge. Crimp decoratively. Slice top to vent. Brush top (but not edges) with egg wash. FILLING Slice the peaches in six or eight pieces lengthwise, then each piece into three or four pieces. In a large saucepan, gently stir together the peaches, sugar, flour and nutmeg. Let rest at room temperature for 20 – 30 minutes until a peachy syrup forms. (See TIPS.) With a slotted spoon, move the peach pieces to a bowl. Bring the remaining liquid to a boil over medium heat, reduce to low, cook for about 10 minutes or until just beginning to thicken. Stir in the peaches; stirring often, cook for another 10 minutes or until the peaches are tender. Take the pan off the heat, stir in vanilla and butter, stirring until butter melts. Let cool to room temperature. (The peach filling can be made ahead of time and refrigerated.) Bake 45 minutes or until top crust is golden brown and juices inside are bubbling. CRUST Mix the pastry dough, let chill for at least 30 minutes. Roll out the bottom crust and arrange in a pie plate. Trim the pastry, leaving an inch hanging over the side. Refrigerate. ASSEMBLE Preheat oven to 425F. Roll the top crust, cut into nine long narrow strips. Working quickly, pour the filling into the bottom crust and arrange the pastry strips in a lattice, five strips running left to right, four strips running up and down (see TIPS). Turn the overhang over to form the crust’s edge, pinch to seal. BAKE Bake at 425F for 10 minutes. Reduce temperature to 350F, bake for another 25-35 minutes or until the crust is golden on top and bottom and the filling is bubbly. COOL & SERVE Let cool for 2 hours or more. Slice, serve and savor. For extra decadence, top the slices with scoops of vanilla ice cream. NUTRITION ESTIMATE Per Slice, assuming the pastry is my Flaky Tender Pie Crust and 8/12 slices: 378/252Cal; 29/19g Tot Fat; 16/11g Sat Fat; 49/33mg Cholesterol; 257/171mg Sodium; 27/18g Carb; 2/1g Fiber; 21/14g Sugar; 2/1g Protein; Weight Watchers 9/6 points NUTRITION ESTIMATE For a double crust, 8 slices, pastry only: 353 Cal; 3g Protein; 26g Tot Fat; 11g Sat Fat; 27g Carb; 1g Fiber; 297mg Sodium; 30mg Cholesterol; Weight Watchers points 9 points (and worth it!) For 2 single crusts, 8 slices each, pastry only, per slice: 176 Cal; 2g Protein; 13g Tot Fat; 5g Sat Fat; 14g Carb; 0g Fiber; 148mg Sodium; 15mg Cholesterol; Weight Watchers 4 points

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