Peach Lattice Pie

Name: Peach Lattice Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps all purpose flour; 1 egg white, beaten to blend; 1 egg yolk, beaten to blend with 2 teaspoons water (glaze); 1 teaspoons (scant) ground cinnamon; 1 Tbsp fresh lemon juice; 2 kilograms firm but ripe peaches, peeled, halved, pitted, each half cut into 3 wedges; 2 Tender Pie Crust doughdisks; 1 pinch Pinch of salt; 237 milliliters sugar, divided; 1 Tbsp sugar mixed with 1/4 teaspoon ground cinnamon (cinnamon sugar); 2 Tbsps (1/4 stick) unsalted butter; 59 milliliters water; 2 Tbsps whipping cream

Peach Lattice Pie might be just the dessert you are searching for. This recipe makes 8 servings with 432 calories, 6g of protein, and 16g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up water, ground cinnamon, lemon juice, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Position rack in center of oven and preheat to 375°F.

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Oven

Place foil-lined baking sheet in bottom of oven to catch any spills.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round.

Ingredients you will need

Pie Crust

Roll

Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil; fill with dried beans.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Pie Form

Aluminum Foil

Bake crust until sides are set and pale golden, about 35 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Transfer to rack; remove foil and beans.

Ingredients you will need

Beans

Equipment you will use

Aluminum Foil

Brush warm crust with egg white. Cool completely.

Ingredients you will need

Egg Whites

Crust

Meanwhile, line another baking sheet with parchment paper.

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Baking Paper

Baking Sheet

Roll out second pie crust disk on floured surface to 13 1/2-inch round.

Ingredients you will need

Pie Crust

Roll

Cut into 3/4-inch-wide strips.

Place strips on prepared baking sheet. Chill while preparing filling.

Equipment you will use

Baking Sheet

Combine 1/2 cup sugar, cinnamon, and salt in large bowl.

Ingredients you will need

Cinnamon

Sugar

Salt

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Bowl

Add peaches and lemon juice and toss gently to coat.

Ingredients you will need

Lemon Juice

Peach

Let stand 30 minutes.

Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes.

Ingredients you will need

Sugar

Syrup

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Remove from heat.

Add butter and cream (mixture will bubble vigorously); stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm. Preheat oven to 375°F.

Ingredients you will need

Caramel

Peach

Butter

Cream

Equipment you will use

Oven

Add caramel and flour to peaches in bowl; toss gently.

Ingredients you will need

Caramel

Peach

All Purpose Flour

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Bowl

Transfer filling to crust, mounding in center.

Ingredients you will need

Crust

Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang.

Ingredients you will need

Crust

Dough

Brush lattice strips (but not crust edge) with egg yolk glaze.

Ingredients you will need

Egg Yolk

Glaze

Sprinkle strips with cinnamon sugar.

Ingredients you will need

Cinnamon Sugar

Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.

Equipment you will use

Oven

Aluminum Foil

Test-kitchen tip:Lattice

Here's an easy way to create the beautiful lattice-top look without any of the tricky weaving: Simply arrange 6 of the chilled pie crust strips diagonally across the top of the pie, then place the remaining 6 pastry strips diagonally in opposite direction atop first 6 strips.

Ingredients you will need

Pie Crust