Lattice-Top Peach Pie

I macerate the peaches and boil the juices to concentrate them. This intensifies their peachiness and means you need less cornstarch thickener, thus preserving the fruits flavor.

Lattice-Top Peach Pie
Lattice-Top Peach Pie
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I macerate the peaches and boil the juices to concentrate them. This intensifies their peachiness and means you need less cornstarch thickener, thus preserving the fruits flavor.

  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 0
vegetarian white meat free contains gluten red meat free shellfish free contains dairy pescatarian
  • Carbohydrate 9.84462915802757 g
  • Cholesterol 34.3847916781187 mg
  • Fat 10.5462916675389 g
  • Fiber 0.139500000054329 g
  • Protein 2.1999895821735 g
  • Saturated Fat 5.90381166845418 g
  • Serving Size 1 1 recipe (109g)
  • Sodium 624.243958292913 mg
  • Sugar 9.70512915797324 g
  • Trans Fat 0.599310000060457 g
  • Calories 140 calories
desserts

Step-by-step

  • Make the dough:
  • Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.
  • Put the cold flour mixture in a food processor and process for a few seconds to combine.
  • Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)
  • Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.
  • Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.
  • Roll out the bottom crust:
  • Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.
  • Set the dough between two sheets of plastic wrap sprinkled lightly with flour. Roll it out to a 13-inch round that’s 1/8 inch thick, occasionally loosening and reapplying the plastic wrap.
  • Remove one piece of plastic and flip the dough into a standard metal 9-inch pie pan (it should be 1-1/4 inches deep and hold 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there’s a 3/4-inch overhang. Fold the overhang underneath itself to create an edge that extends about 1/4 inch beyond the rim of the pie pan. Cover the dough-lined pie plate with plastic wrap and refrigerate.
  • Make the filling and top the pie:
  • Peel the peaches. Halve each peach, remove the pit, and slice each half into eight thin wedges; you should have 6 cups.
  • Put the peaches in a large bowl and sprinkle the lemon juice over them. Sprinkle on the sugar and salt and toss gently to mix. Let sit at room temperature for at least 30 minutes and up to 12 hours. Transfer them to a colander suspended over a bowl to collect the juices; you should have almost 1 cup of liquid (if the peaches sat for several hours, you’ll have 1 to 1-1/2 cups liquid).
  • Pour the juices into a small, nonstick saucepan set over medium heat. Boil down the liquid, swirling but not stirring, until it’s syrupy, about 10 minutes; it should reduce to 1/3 to 1/2 cup, depending on how much liquid you started with. Set aside to cool for 1 or 2 minutes.
  • Meanwhile, transfer the peaches to a bowl and toss them with the cornstarch and almond extract until all traces of cornstarch have disappeared. Pour the reduced peach juices over the peaches, tossing gently. (Don’t worry if the liquid hardens on the peaches; it will dissolve during baking.)
  • Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11x14-inch or larger rectangle (if it becomes an oval, that’s fine); it should be no more than 1/8 inch thick.
  • Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel.
  • Stir the peach filling a few times and scrape it into the pie shell. Arrange five strips of dough evenly over the filling, starting with a long strip for the center. Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set it across the center of the pie.
  • Unfold the two folded strips so they lie flat on top of the perpendicular strip.
  • Now fold back the strips that weren’t folded back last time (the first, third, and fifth ones).
  • Lay a second perpendicular strip of dough about 3/4-inch away from the last one.
  • Unfold the three folded strips.
  • Fold back the original two strips, set a a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.
  • Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect. Trim the strips to a 1/2-inch overhang. Moisten the underside of each one and tuck it under the bottom crust, pressing to make it adhere.
  • Crimp or flute the edges if you like.
  • Bake and let the pie cool:
  • Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425˚F.
  • When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.
  • Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 50 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.
  • Let the pie cool on a rack until the juices have thickened, 3 hours.

My Labor of Love: A Lattice-Top Peach Pie Journey

Baking has always been more than just a hobby for me; it's a form of self-expression, a way to connect with my family and friends, and a delicious escape from the everyday grind. This past weekend, I decided to embark on a slightly ambitious project: a lattice-top peach pie. Now, I've made plenty of pies in my time, from classic apple to decadent chocolate pecan, but something about the intricate weaving of the lattice top, the promise of juicy, sun-ripened peaches, felt particularly alluring. The anticipation of sharing this sweet creation with loved ones was the extra motivation needed to dive into this baking challenge.

The recipe itself was quite detailed, a true testament to the art of pie making. It started with the crust, a process that involved chilling the butter and flour, then carefully combining them in a food processor. Getting the right consistency was a bit of a dance – not too crumbly, not too wet. But the effort was totally worth it, the resulting dough wonderfully flaky and tender. I made sure to keep everything cold, precisely following the instructions, and the patience paid off.

Next came the peaches, which I macerated in lemon juice and sugar before adding cornstarch for some extra thickening power. This step gave the filling an intense, concentrated peach flavor, which I truly appreciated. The instructions even called for boiling down the peach juices to further amplify their flavor, a tip that elevated the entire dessert. I remember watching the juices reduce on the stove, their aroma filling my kitchen with a summery warmth that made me feel incredibly happy and content.

Creating the lattice top was definitely the most time-consuming part of the process. The dough had to be rolled out into a perfect rectangle; the strips had to be even, the weaving precise. Each strip I carefully laid down felt like a small victory, culminating in a beautiful, slightly rustic pattern that I was exceptionally proud of. It was a slow, meditative act, allowing me to appreciate the beauty of a simple, yet effective, baking technique.

Finally, it was time for the oven. The anticipation as the pie baked was almost unbearable; every few minutes, I would peek through the oven door, watching the lattice turn a golden brown and the filling begin to bubble. It filled my heart with a feeling of achievement and warmth. The aroma permeated my entire house; it was sweet, comforting, and utterly irresistible.

After three hours of cooling, it was finally time to taste my masterpiece. The crust was, as expected, flawlessly flaky. The peach filling, vibrant and sweet, was perfectly balanced; the intensity of the peach flavour was remarkable. The lattice held its shape beautifully, adding a touch of elegance to each slice. Sharing it with my family only enhanced the satisfaction tenfold.

This lattice-top peach pie wasn't just a dessert; it was an experience, a journey that tested my patience, challenged my skills, and ultimately, rewarded me with a sense of profound accomplishment and the joy of creating something delicious to share. It's a recipe I'll cherish, and one I'll definitely make again – perhaps even more than once! Next time, I might even try experimenting with different types of peaches or adding a dash of cinnamon or cardamom to the filling.

Ingredients:

  • 1/4 tsp. table salt
  • pinch table salt
  • 1/4 tsp. baking powder
  • 6 oz. (12 tbs.) cold unsalted butter
  • 6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
  • 3-1/2 oz. (3/4 cup) cake flour
  • 4-1/2 oz. (1/2 cup plus 1 tbs.) cold cream cheese
  • 3 tbs. heavy cream
  • 1 tbs. cider vinegar
  • 2-3/4 lb. ripe but firm peaches (about 8 medium)
  • 1 tbs. fresh lemon juice
  • 2/3 cup turbinado sugar (or granulated sugar)
  • 4 tsp. cornstarch
  • 1/4 tsp. pure almond extract
  • 2 tbs. milk
  • 1 tbs. turbinado sugar or granulated sugar
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