FIRST-PRIZE PEACH PIE with LATTICE CRUST

By RoketJSquerl

kitchenparade.com recipe This recipe won first place in my town's peach pie contest and oh my! what a pie! Imagine no blanching and no peeling, the secret to unforgettable peach sweetness. This is a blue-ribbon pie, for sure.

Ingredients

• PIE CRUST
• Unbaked pastry for a two-crust pie
• FILLING
• 6 – 8 cups (see TIPS) ripe peaches, LEAVE 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

Details

Adapted from kitchenparade.com

Preparation

Step 1

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.

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.)

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 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