The peaches are ripe and ready for picking at Lawrence Farms Orchards in Newburgh, New York. So are the pears, plums, and raspberries. Yesterday I took a trip there with my daughters and lots of nieces and nephews, and we came away with baskets of fresh pickings for munching, turning into jams (leave that to Mandy), and baking into pies.
With this profusion of late summer fruit and the growing popularity of pie dessert buffets at weddings, I thought it was time to share some wonderful pie recipes, beginning with a luscious peach pie. This recipe, with a traditional lattice crust top, comes from Deborah Snyder at BonAppetit.com. I did substitute purchased pie crust for Deborah’s homemade crust, because I want to get back outside and enjoy the gorgeous Hudson River Valley. (Today, we’re off to walk across the river on the Mid-Hudson bridge. Beautiful views.)
Ingredients for Peach Lattice Pie
- 2 purchased roll-out pie crusts [parve pie crust recipe]
- 1 cup sugar, divided
- 1/2 teaspoon (scant) ground cinnamon
- Pinch of salt
- 3 1/2 pounds firm but ripe peaches, peeled, halved, pitted, each half cut into 3 wedges
- 1 tablespoon fresh lemon juice
- 1/4 cup water
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons whipping cream
- 3 tablespoons all purpose flour
- 1 egg yolk, beaten to blend with 2 teaspoons water (glaze)
- 1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon (cinnamon sugar)
Instructions for Peach Lattice Pie
- Prepare the bottom pie crust as directed on the crust packaging.
- Line a baking sheet with parchment paper. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Cut into 3/4-inch-wide strips. Chill while preparing filling.
- For filling, combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches and lemon juice and toss gently to coat. 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. 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. Add caramel and flour to peaches in bowl; toss gently. Transfer filling to crust, mounding in center.
- 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. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with 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.