Fresh Peach Pie with Lattice Crust

10 INGREDIENTS • 15 STEPS • 5HRS 10MINS

Fresh Peach Pie with Lattice Crust

Recipe

5.0

3 ratings

This easy peach pie uses fresh peaches and ready made pie crust for a fresh peach pie with lattice crust that’s out of this world. One of the best summer pie recipes, homemade peach pie is always a hit.

This easy peach pie uses fresh peaches and ready made pie crust for a fresh peach pie with lattice crust that’s out of this world. One of the best summer pie recipes, homemade peach pie is always a hit.

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

5HRS 10MINS

Total Time

$4.32

Cost Per Serving

Ingredients

Servings

8

us / metric

2

Pie Crusts

I used Pillsbury, leave on the counter for 15 minutes before rolling out

1.4 kg

Peaches, peeled, sliced

about 4 large peaches

200 g

Granulated Sugar

1 Tbsp

1

Lemon, juiced

1 Tbsp juice per 8 servings

1/8 tsp

Ground Cinnamon

1/8 tsp

Ground Nutmeg

2 Tbsp

Cream

1 Tbsp

Demerara Sugar

1 pinch

Nutrition Per Serving

VIEW ALL

Calories

187

Fat

1.8 g

Protein

1.7 g

Carbs

44.1 g

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Author's Notes

Thin strips of tin foil to cover the outside crust and prevent it from browning too much

Cooking Instructions

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step 1

Add Peaches (1.4 kg) to a large bowl. Add the Granulated Sugar (200 g) and toss until peaches are well coated. Let sit for an hour, so the peaches release their juices.

step 1 Add Peaches (1.4 kg) to a large bowl. Add the Granulated Sugar (200 g) and toss until peaches are well coated. Let sit for an hour, so the peaches release their juices.

step 2

Lightly flour your work surface and roll one disc of the Pie Crusts (2) 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.

step 2 Lightly flour your work surface and roll one disc of the Pie Crusts (2) 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.

step 3

Roll out the other disc of Pie Crust into a rectangle, roughly 12x10". 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.

step 3 Roll out the other disc of Pie Crust into a rectangle, roughly 12x10". 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.

step 4

Preheat oven to 425 degrees F (220 degrees C). Adjust oven rack to the lowest point in your oven. Line a rimmed baking sheet with aluminum foil.

step 5

In a small bowl, combine Corn Starch (1 Tbsp), Ground Cinnamon (1/8 tsp), Ground Nutmeg (1/8 tsp), and Salt (1 pinch). Set aside.

step 5 In a small bowl, combine Corn Starch (1 Tbsp), Ground Cinnamon (1/8 tsp), Ground Nutmeg (1/8 tsp), and Salt (1 pinch). Set aside.

step 6

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. Transfer peaches back to the original bowl.

step 6 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. Transfer peaches back to the original bowl.

step 7

Add the spice mixture to the peaches, along with the juice from the Lemon (1). Toss until well combined.

step 7 Add the spice mixture to the peaches, along with the juice from the Lemon (1). Toss until well combined.

step 8

Spread peaches into the pie crust.

step 8 Spread peaches into the pie crust.

step 9

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.

step 9 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.

step 10

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.

step 10 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.

step 11

Place the pie on the baking sheet. Brush the lattice work and crust with Cream (2 Tbsp) then sprinkle the Demerara Sugar (1 Tbsp) on top.

step 11 Place the pie on the baking sheet. Brush the lattice work and crust with Cream (2 Tbsp) then sprinkle the Demerara Sugar (1 Tbsp) on top.

step 12

Mold the tin foil around the perimeter of the pie. Bake for 25 minutes, then turn down the oven to 375 degrees F (190 degrees C).

step 12 Mold the tin foil around the perimeter of the pie. Bake for 25 minutes, then turn down the oven to 375 degrees F (190 degrees C).

step 13

Rotate the pan halfway to promote even cooking. Cook for an additional 30 minutes, then remove the tin foil.

step 14

Cook an additional 10 to 15 minutes.

step 14 Cook an additional 10 to 15 minutes.

step 15

Cool the pie on a rack until filling has set, about 2 hours. Best served warm or at room temperature.

step 15 Cool the pie on a rack until filling has set, about 2 hours. Best served warm or at room temperature.

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