Classic Double Crust Peach Pie (CS)

By hmp13

Ingredients

• Filling:
• 2 1/4 cups flour, plus 1/4 cup for rolling out the dough
• 1 1/4 sticks cold butter, cut into small cubes
• 3 tablespoons cold or room temperature shortening
• 3 tablespoons sugar
• Pinch of salt
• 1/2 cup plus 2 tablespoons cold whole milk
• 8 medium to large fresh peaches or 8 cups frozen sliced peaches, thawed
• 1/2 cup sugar
• 1/4 cup dark brown sugar
• 2 tablespoons flour
• Zest of 1 small lemon
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla
• 1 1/2 teaspoons cinnamon
• 1 pinch of nutmeg
• 2 tablespoons heavy cream, for brushing on top of the dough
• 2 to 3 tablespoons sugar, for sprinkling on top of pie

Preparation

Step 1

Make the dough: with your hands, 2 forks or pastry blender, combine all the ingredients except the milk into a mixing bowl, until the butter and shortening form pea sized pieces. Add the milk and mix until incorporated and a dough forms. Do not overmix. Divide the dough in half and wrap each half in plastic wrap. Let rest for an hour in the refrigerator.

Make the filling: if using fresh peaches, peel and halve them, remove the pits, and slice each one into eighths. Add remaining filling ingredients and combine until the peaches are well coated.

Assemble the pie: Preheat the oven to 350. Roll out half the dough on a lightly floured surface to form a circle that is 10 inches in diameter, ¼ inch thick. Line a 9 inch pie pan with the rolled out dough. Scrape the filling into the pie shell. Refrigerate while you roll out the rest of the dough to the same diameter and thickness as the first half.

Use a knife or pastry wheel to slice ¾ inch strips horizontally across the dough.

Brush the bottom edge of the pie shell with a little water so that it becomes sticky but not waterlogged. Divide the lattice strips into 2 equal groups. To make the lattice into a crisscross pattern, lay the first group of strips across the pie ½ to ¾ inch apart, making sure to press both ends onto the pie shell edge. Use the remaining strips to make the vertical crossings by weaving 1 strip at a time over the first strip and under the second strip. Repeat the process until the strip has reached the end of the pie. Gently press the strip onto the edge. Place the second strip ½ to ¾ inch form the first strip and repeat until all of the vertical strips are in place and a lattice pattern has been created. Trim any excess dough from the edge.