FRESH PEACH
PIE WITH LATTICE CRUST
COURSE: DESSERT
CUISINE: AMERICAN
PREP TIME: 1 HOUR
COOK TIME: 55 MINUTES
SERVINGS: 8
CALORIES: 380 KCAL
AUTHOR: AMERICA'S TEST KITCHEN
Don't let summer pass you buy without making a lattice crust peach pie!
INGREDIENTS
1.
2 pie shell I used Pillsbury, leave on the counter for
15 minutes before rolling out.
2.
3 pounds peaches about 4 large peaches, peeled and sliced
3.
1 cup sugar
4.
1 tablespoon cornstarch
5.
1 tablespoon lemon juice
6.
1/8 teaspoon ground cinnamon
7.
1/8 teaspoon ground nutmeg
8.
2 tablespoons cream
9.
1 tablespoon demerara sugar
SPECIAL TIPS
1.
thin strips of tin foil to cover the outside crust and
prevent it from browning too much
INSTRUCTIONS
1.
Lightly flour your work surface and roll
one disc of dough into a 12 inch circle. Fit it into a 9" pie plate and
let the excess hang over the sides. Loosely cover with plastic wrap and
refrigerate for 30 minutes -- until dough is firm.
2.
Roll out the other disc of dough into a
rectangle, roughly 12" x 10". Trim rounded edges and use a ruler to
score and slice into even 10" long strips, each about 1" wide.
Separate the strips on a cookie sheet and freeze until firm, about 30 minutes.
3.
Transfer peaches and sugar into a large
bowl and toss until peaches are well coated. Let sit for an hour, so the peach
releases it's juices.
4.
Preheat oven to 425 degrees. Adjust oven
rack to the lowest point in your oven. Line a rimmed baking sheet with aluminum
foil.
5.
Place a strainer over a medium bowl.
Transfer the peaches to the strainer to drain the juices. Reserve 1/4 cup of
the juices for the pie. (Reserve the rest of the juices for an outstanding
cocktail on the blog later this week).
6.
Transfer peaches back to the original bowl
and add the cornstarch, lemon juice, cinnamon, nutmeg and salt. Toss until well
combined.
7.
Spread peaches into the pie crust. Lay 5
strips of pie crust evenly across the peaches parallel to one another. Weave
remaining strips perpendicular to the first ones, to create a lattice crust.
Any excess or hanging dough should be tucked under on itself. Press your thumb
and forefinger together and gently place it on the rim of the dough. Use the
knuckle on your other hand to crimp the dough. Continue around the
circumference of the pie. Place the pie on the baking sheet. Brush the lattice
work and crust with cream, then sprinkle the demerara sugar on top.
8.
Mold the tin foil around the perimeter of
the pie. Bake for 25 minutes, then turn down the oven to 375 degrees. Rotate
the pan halfway to promote even cooking. Cook for an additional 30 minutes,
then remove the tin foil. Cook an additional 10-15 minutes.
9.
Cool the pie on a rack until filling has
set, about 2 hours.
10.
Best served warm or at room temperature.
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