When should you use a lattice top for pie?
It isn’t just pretty people! It’s functional. Lattice pie crusts should be used for any pie that contains a lot of liquid. A lattice top allows for evaporation to occur so those liquids aren’t just trapped inside your pie. Peaches have A LOT of liquid in them so a lattice top is important. It requires some extra steps, but it is vital for a perfectly peachy pie.
Can I use canned peaches to make peach pie?
Fresh peaches are preferred for making the perfect peach pie, but peach season can be rather short depending on where you live. For the rest of the year, it’s perfectly acceptable to use canned peaches. Be sure to buy peaches that are canned in water, not a syrup and drain well before using in a recipe.
Should I blanch peaches before peeling?
Peaches can be blanched to help in the peeling process, but it is not necessary. Fresh, ripe peaches should peel quite easily on their own. If you are using imported, or peaches that are not quite ripe, it may be helpful to blanch your peaches in boiling water for 60 seconds to help the peeling process along. Or, just simply use a vegetable peeler and peel away.
How much does a peach weigh? How many peaches will I need?
A medium-sized peach weighs about 5.5 ounces. You will need between 8 and 9 medium-sized peaches to make a peach pie.
What kind of peaches should I use to make peach pie?
You can purchase white flesh peaches or yellow flesh peaches to make a peach pie. Either will work, but yellow flesh peaches are more traditional. Be sure to pick peaches that are ripe. How do you know if a peach is ripe? When gently pressed, the peach should give slightly.
Perfect Peach Pie
- 2½ cups (12.5oz) all-purpose-flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 12 tablespoons cold butter, sliced
- 8 tablespoons vegetable shortening, chilled and sliced
- ¼ cup ice water
- ¼ cup vodka, chilled
- 3 lbs peaches, peeled, pitted, and sliced (1/4-inch)
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- pinch ground nutmeg
- pinch salt
- 1 egg white, lightly beaten
- 1 tablespoon sugar
- Make the dough in a food processor by combining half of the flour, sugar, and salt together and pulsing until combined. Add in the butter and shortening pieces and process for about 15 to 20 seconds until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap. Refrigerate 1 hour.
- In a large mixing bowl, toss together peaches and 1 cup sugar. Let sit 1 hour. Scoop out ¼ cup of the juices and set aside. Drain the rest of the excess liquid from the peaches using a colander. Return the peaches to the mixing bowl , add in reserved juices, and toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.
- Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
- Prepare your lattice crust by rolling the remaining dough half into a 13 by 10 inch rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Freeze on the baking sheet while oven preheats.
- Preheat oven to 425 degrees.
- Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the peach filling into the pie shell. Lay 4 of the lattice strips on top of the peaches, giving even spacing between. Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife. Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.
- Brush the crust with the beaten egg and sprinkle with 1 TB sugar. Bake in the preheated oven for 25 minutes. Reduce the temperature to 375 degrees and cook 30 to 35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.
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