I’ve always wanted to try making a lattice-crust pie and with peaches in season all over the place, I couldn’t resist making this for dinner recently. Er, make that for dessert. (Though I could have had just this for dinner and been very happy but my waistline would have disagreed!) We topped it with butter pecan ice cream (recipe to come soon!) and it was divine.
Latticed Southern Peach Pie
Recipe courtesy Maple N’ Cornbread (love this blog!)
2 cups flour
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 stick unsalted butter, chilled
4 to 5 cups peeled, sliced peaches
1/2 cup brown sugar
1/3 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter
1 tablespoon milk
1 tablespoon sugar
In large bowl, mix flour, sugar, baking powder and salt. Cut butter in small cubes. Using either pastry blender or 2 knives, cut in butter until mixture is mealy and pea-sized. Mix in eggs with fork. Knead dough. Split into 2 even-sized balls. Cover with plastic wrap and refrigerate at least 1 hour.
Preheat oven to 400 degrees Fahrenheit.
Place filling ingredients in bowl, except for butter. Toss to evenly coat.
When dough is chilled, roll out first ball on floured surface. Place into greased pie plate. Fill with peach mixture. Dot with butter.
To make lattice-top crust, cut dough into 1/2-inch-wide strips using knife. Arrange strips across top, weaving or crisscrossing. Trim any excess overhang. Fold over and crimp edges.
Brush top of crust with milk. Sprinkle with sugar.
Place pie on the middle rack in oven. Bake 25 minutes at 400 degrees. Reduce heat to 350 degrees and continue to bake for 25 more minutes. Cool on wire rack.