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Peach Pie

Peach Pie

I have a confession to make. I went to culinary school to study pastry and up until last week I had never made a lattice top pie. So it was time to watch YouTube videos of people making lattice tops, Google pie recipes, and try my hand at a end-of-summer peach pie! 

Honestly I'm usually one to forgo pies for crisps and crumbles because I think they give you maximum flavor with minimum work. But there is something to be said for the beauty of a well-made pie and this particular recipe was definitely worth the work!

The only downside of this recipe is that it requires you to peel the peaches. The easiest way to do this is to boil the peaches for 2-3 minutes so that you can then just pull the skins off. Of course, when I tried this method not a single peach peeled completely and I ended up having to use a knife to finish the job. Alternatively you can avoid boiling them and just peel them carefully with a potato peeler. Either way, it's going to be delicious! 

Simple Peach Pie

Adapted from Smitten Kitchen 

Makes one 9-inch pie

For the crust: 

  • 2 1/2 cups all-purpose flour, plus more for rolling out dough
  • 1/4 cup granulated sugar
  • 1 teaspoon Kosher salt
  • 2 sticks unsalted butter, cubed and kept very cold 
  • 1/2 cup cold water 

For the filling: 

  • 3 1/2 pounds peaches (6-8 peaches) 
  • 1 tablespoons freshly squeezed lemon juice
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg (freshly ground if possible)
  • 1/4 teaspoon Kosher salt
  • 3 tablespoons cornstarch 

To finish:

  • 1 tablespoons granulated sugar
  • 1 tablespoon milk or cream 

For the crust: In a large bowl or in a food processor, mix together flour, sugar and salt. Add cubed butter and pulse or incorporate using your fingers until butter is worked into flour and chunks are no larger than peas. Stir in the ice water until the dough just comes together. Divide the dough into two pieces, wrap in plastic, and flatten to a disc. Chill in fridge for 1 hour up to overnight. 

For the filling: Bring a large saucepan of water to boil. Prepare a bowl of ice water set aside. Clean the peaches and make a small "x" in the bottom of each peach. Once boiling, carefully add the peaches and allow to poach for 2-3 minutes. Transfer peaches to ice water to cool and peel skins off. If needed finish peeling with a paring knife or peeler. Core and cut the peaches into 1/2-inch slices. In a large bowl, combine peaches, lemon juice, sugars, cinnamon, nutmeg, salt, and cornstarch. Toss to evenly coat. 

Preheat oven to 425F. 

Roll out the dough: On a well-floured surface unwrap one of the disks of dough and using a rolling pin, slowly roll it out to a 12-inch circle. Flour your rolling pin and wrap the dough around it to transfer it to your pie dish. Carefully press the dough into the pie dish and cut off any excess dough around the edges, leaving a 1-inch overhang. Add the peach filling and set aside. 

Roll out the second disk of dough the same way and cut 12 strips (1/2-1 inch wide) using a pizza cutter or knife. Arrange six strips across your pie, all facing the same direction. fold every other strips halfway back and add a strip perpendicular to the first six. Repeat with the other strips and add another perpendicular one. Repeat until all the strips have been used and you have a full lattice top. I used this video to figure out the process. 

To finish, brush with milk and sprinkle with sugar. Bake at 425F for 20 minutes. Lower temperature to 375F and bake for another 30 minutes until filling is bubbling and crust is golden. If the crust browns too much, cover it with foil and continue to bake. Cool to room temperature before serving. 

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