Peach Pie with Lattice Top
Recipe by Catherine Pla
Makes one 9” pie with lattice
Peach Pie with Lattice Top
1 recipe Sour Cream Pie Dough (recipe below)
4-5 ripe peaches, peeled, pitted, and sliced
1 t lemon juice
2 T cornstarch
1⁄3 to a 1⁄2 c sugar, depending on sweetness of peaches
1 t vanilla extract
1 egg beaten with 1 T water, for egg wash
Demerara or sparkling sugar
Toss sliced peaches with lemon juice in a medium bowl. Add cornstarch, sugar, and vanilla and toss to coat.
To assemble the pie, roll out the dough until it’s about 1⁄8” thick. Use your pie plate as a guide and cut out a circle about 1 inch larger than your pie plate. You can reroll scraps. Fit pie dough into the plate, pressing dough into edges where sides meet the bottom of the dish. Cut off excess dough, leaving about a 1⁄2-inch overhang. Fold overhang under to form an edge. Use the back of a fork to crimp the edges of the crust. Refrigerate 30 minutes or freeze for 15 minutes.
Preheat the oven to 400 degrees. Line a sheet pan with parchment.
Roll remaining dough into a circle about 1 inch larger than the pie plate. Cut dough into strips 1⁄2” thick. Assemble a lattice pattern on a lightly floured plate by weaving dough strips. Refrigerate while you fill the pie.
Remove pie shell from fridge or freezer and spoon peach filling into the pie shell. Brush edges of the crust with a little egg wash. Top with lattice by centering and inverting plate containing lattice over the pie. Press with fingertips to seal and trim off any excess dough. Use tines of a fork to improve seal and create a decorative edge, or crimp with fingers. Brush the lattice top with egg wash and sprinkle with sparkling sugar. Transfer pie to the sheet pan to catch any drips, and bake for 20 minutes. Lower heat to 350 and bake about 25 minutes more, until light golden brown and fruit is bubbling. If crust browns too much, tent with a piece of foil. Let cool to room temperature before serving.
Sour Cream Pie Dough
2 c unbleached all-purpose flour
1 T sugar (optional)
1⁄2 t kosher salt
1⁄2 t baking powder
3⁄4 c (6 oz or 12 T) unsalted butter, cut into small cubes
1⁄2 c sour cream
Place flour, sugar, salt, and baking powder in a medium bowl. Stir with a whisk to blend. Using a pastry blender or two knives, cut the butter into the flour mixture. You can also use a food processor, but be careful not to over process. When the butter is the size of peas and the mixture looks crumbly and sandy, stir in the sour cream. Transfer to a floured work surface and knead gently a few times to bring dough together and form a log. Roll into an 8”x10” rectangle. Dust with flour and fold dough in three as with a letter. Turn dough over, turn it 90 degrees and roll again into an 8”x10” rectangle. Fold in three again. Wrap in plastic, and refrigerate for at least 30 minutes before using.