185 minutes
A delicious peach pie with a beautiful lattice-top crust, perfect for summer.
Peaches, peeled, halved, pitted, and sliced 1/4 inch thick
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0.25 fluid ounces
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Ground Nutmeg
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Large Egg White, lightly beaten
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Double Crust Pie Dough, enough for one 9-inch pie, top and bottom crust
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1. Prepare Bottom Crust
Start by rolling out one disk of your pie dough on a lightly floured counter. Carefully fit it into a 9-inch pie plate, allowing the excess to hang over the edges. Cover it with plastic wrap and chill it in the refrigerator for about 30 minutes. This chilling step helps to firm up the dough, preventing it from shrinking during baking.
2. Prepare Lattice Strips
While the bottom crust is chilling, roll out the second disk of dough on a lightly floured counter. Trim it to a large rectangle, then slice it into even strips about 3/4 inch wide using a knife or pastry cutter. Lay these strips on a parchment paper-lined baking sheet, cover with plastic wrap, and freeze for 30 minutes. This will make the strips easier to handle when weaving the lattice.
3. Prepare Peaches
Meanwhile, place your sliced peaches in a large bowl and toss them with 1 cup of sugar. Let the peaches sit for an hour to release their juices. After an hour, drain the peaches through a colander set over another bowl to catch the juice. Reserve 1/4 cup of the juice and discard the rest.
4. Make Filling
In the large bowl, mix the drained peaches with the reserved 1/4 cup of juice, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Stir until everything is well combined. This mixture will form the delicious filling of your pie.
5. Assemble Pie
Retrieve the chilled pie plate with the bottom crust. Spread the peach filling evenly within the crust. Now, take the frozen dough strips and weave them over the filling to create a lattice pattern. Trim any excess dough from the edges and crimp them to seal.
6. Brush and Sprinkle
Brush the lattice crust with the beaten egg white and sprinkle with the remaining tablespoon of sugar. This will give the crust a beautiful, golden sheen.
7. Bake Pie
Place the pie on a rimmed baking sheet to catch any drips, and bake in a preheated 425°F oven for 25 minutes. Then, reduce the temperature to 375°F and continue baking for another 30-40 minutes. The pie is done when the crust is a deep golden brown and the juices are bubbling.
8. Cool Pie
Once baked, let the pie cool on a wire rack for about 2 hours. This cooling period allows the filling to set properly, making it easier to slice.
Combine peaches with other stone fruits like plums, nectarines, and apricots. Each fruit brings its unique flavor and sweetness to the pie.
Use a combination of berries such as strawberries, blueberries, raspberries, and blackberries. Berries release a lot of juice, so you may need to increase the thickening agent slightly.
A classic combination where tart rhubarb and sweet strawberries balance each other out. Adjust the sugar as needed and add a bit of orange zest for an extra layer of flavor.
Replace peaches with thinly sliced apples, adjust the sugar based on the tartness of the apples, and add a generous helping of cinnamon. You can also add a bit of lemon zest to enhance the flavor.
Thinly slice ripe but firm pears and mix with minced fresh ginger, sugar, and a bit of lemon juice. The ginger adds a warm and spicy note that complements the sweetness of the pears.
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