Peach Lattice Pie
All-butter, homemade pastry crust is filled with peaches, brown sugar and spices, topped with a beautiful lattice crust and baked to perfection!
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Equipment
- 9 Inch Deep Dish Pie Pan or Tart Pan
- Pastry Cutter, Rolling Pin and Bench Scraper
Ingredients
Pie Dough
- 1 recipe pie dough (double crust)
- 1 egg white
Peach Filling
- 3 lbs peaches, fresh or frozen (about 8-9 large peaches)
- ½ cup light or dark brown sugar, lightly packed
- ½ cup granulated sugar
- 5 tbsp corn starch
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
- 1 tbsp all-purpose flour
- 1 tbsp unsalted butter, cubed
Instructions
Pie Dough
- Make the pie dough as instructed. (The egg white will be used later for an egg wash before baking the pie.)
- Divide the dough into two portions, shape each portion into a disk-shape, wrap in plastic wrap, and refrigerate for 15 minutes while you prepare the filling.
Peach Filling
- If using fresh peaches, peel and pit the peaches, then slice into 1/4 inch slices. If using frozen peaches, let them thaw completely.
- In a large bowl, toss the peach slices with the sugar, corn starch, nutmeg and cardamom until well coated. Reserve the flour to sprinkle over the bottom crust and the butter to dot over the filling.
Assemble
- Preheat the oven to 375 F, and position a rack in the lower third of the oven. Line a baking sheet with parchment paper, and set your pie pan on the baking sheet. If using a 9 inch metal tart pan, lightly grease the pan with non-stick baking spray. You can use either a metal or ceramic pan, but metal conducts heat more efficiently for a better-baked bottom crust and filling.
- On a well-floured surface, roll out half the dough into a circle, about 1/8 inch thick, using a bench scraper and additional flour as needed, to loosen the dough from the counter. Fit the dough into a deep-dish pie pan and trim the edge so there's about 1 inch of dough hanging over the edge of the pan.
- Sprinkle the 1 tablespoon of flour over the bottom crust (to prevent a soggy crust), and pour the peach filling, including all the juices, into the crust. Dot the peach filling with the cubes of butter.
- Roll out the other half of the dough thinly (including any scraps of dough left from the bottom crust), about 1/8 inch thick, using a bench scraper and additional flour as needed, to loosen the dough from the counter. Cut into strips for a lattice crust, then arrange the strips over the filling. With a metal tart pan, I simply press the dough against the edge of the pan to cut a clean edge. With a traditional pie pan, you can roll and fold the edges under, crimping it to make it look pretty.
- Brush the top of the dough with the reserved egg white. If you like, sprinkle with 1-2 teaspoons extra granulated sugar for a sparkly finish.
Bake
- Bake for about 90 minutes, until the juices are thick and bubbly in the center of the pie and bubbling over the edges. After about 30 minutes of baking, check to see if you need to cover the edges of the crust with a pie crust shield or strips of foil. After about 45-60 minutes of baking, once the top of the lattice crust is cooked through and golden brown, lay a piece of foil over the top to keep it from over-browning.Note: A browned crust on top does NOT mean the pie is done. You need to bake it until the juices in the middle are thick, with slow bubbles coming to the surface. This indicates that the corn starch has been activated and has properly thickened your pie filling, which can take the full 90 minutes.
- Let the pie cool at room temperature for at least 4-5 hours. You can slice the pie while it's still warm, although it may be a bit messy. You can speed this up by cooling at room temperature for one hour, then in the refrigerator for two hours.
Notes
- Making the Dough. If you like, you can use a food processor, instead of a pastry cutter, to make your pie dough. Combine the dry ingredients first, then add the cold butter and pulse until crumbly. Add the wet ingredients, and pulse just until it comes together into a dough ball.
- Fresh or Frozen Peaches. Frozen and thawed peaches can be used instead of fresh peaches. If you choose to use canned peaches, rinse off the syrup and drain them very well before making the filling.
- Storing and Serving. Fruit pies are best stored at room temperature, covered loosely, and eaten within 1-2 days. The crust will be at its most crisp and flaky within one day, and after two days, will begin to soften as it absorbs moisture from the filling. Serve with ice cream or fresh whipped cream!
- Peach Rhubarb Pie. For a peach rhubarb pie, replace 1 pound of the peaches with 1 pound of chopped rhubarb.
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