Peach And Lattice Pie Recipe

Fresh Peach Pie with Lattice Crust Recipe SideChef

WEBOct 2, 2023 · step 3. Roll out the other disc of Pie Crust into a rectangle, roughly 12x10". Trim rounded edges and use a ruler to score and slice into even 10" long strips, each …

1. Add Peach (3 pound) to a large bowl. Add the Granulated Sugar (1 cup) and toss until peaches are well coated. Let sit for an hour, so the peaches release their juices.
2. Lightly flour your work surface and roll one disc of the Pie Crust (2) into a 12 inch circle. Fit it into a 9" pie plate and let the excess hang over the sides. Loosely cover with plastic wrap and refrigerate for 30 minutes -- until dough is firm.
3. Roll out the other disc of Pie Crust into a rectangle, roughly 12x10". Trim rounded edges and use a ruler to score and slice into even 10" long strips, each about 1" wide. Separate the strips on a cookie sheet and freeze until firm, about 30 minutes.
4. Preheat oven to 425 degrees F (220 degrees C). Adjust oven rack to the lowest point in your oven. Line a rimmed baking sheet with aluminum foil.

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Peach Pie EatingWell

WEBApr 19, 2024 · Directions. To prepare crust: Combine whole-wheat flour, all-purpose flour and salt in a large bowl or food processor. Work in butter …

1. To prepare crust: Combine whole-wheat flour, all-purpose flour and salt in a large bowl or food processor. Work in butter using a pastry blender or 2 knives or by pulsing in the food processor until it is pebble-sized. Add oil and egg yolk; stir with a fork or pulse until combined. Add ice water, 1 tablespoon at a time, stirring with a fork or pulsing, until the dough is evenly moistened (but not wet) and is just starting to clump together. Be careful not to overmix. Divide the dough into 2 pieces, one slightly larger than the other. Pat each one into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or for up to 2 days.
2. Position rack in the center of the oven and place a foil-lined baking sheet on the rack below to catch any drips. Preheat oven to 375 degrees F.
3. Remove the dough from the refrigerator and let stand for 10 minutes to warm up slightly (or 20 minutes, if the dough has been refrigerated for more than 1 hour).
4. Roll the larger portion of the dough between 2 sheets of plastic wrap or parchment paper into a 12- to 14-inch circle. Peel off the top sheet and invert the dough into a 9-inch deep-dish pie pan. Remove the other sheet of plastic wrap or parchment. Moisten the outer edge of dough with a little water. Refrigerate the crust while you prepare the lattice top.

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