25 July 2019

Peach Pie with Lattice Crust

Peach Pie with Lattice Crust (food processor or by hand pastry method) / www.delightfulrepast.com

Peach pie with a lattice crust is my all-time favorite pie. I know, I know, I just blogged about peaches last week. Can't help myself--this is peach headquarters during peach season! I may be blogging about them next week as well.

A couple we know lives next door to the non-peach-loving owners of a fabulous peach tree and have been dropping off lovely organic peaches for us nearly every day. One day I was getting behind on my peach baking and froze a batch.

Peach Pie with Lattice Crust / www.delightfulrepast.com
Couldn't resist doing a quick watercolor sketch
before cutting up the peaches!



My trick for getting good peaches every time at the store or farmers market is to go by smell. If you can't smell the peaches, you might as well buy a bag of fuzzy styrofoam balls! Also, beware of "green shoulders" around the stem end, an indicator that the peaches were picked too soon.

Yellow-fleshed freestone peaches, with the perfect balance of sugar and acid, are the very best for pie-making. White-fleshed peaches are too delicate and subtle for pies. Peach season will be over before we know it, so bake this pie as soon as you can.

Are you a "pie person" or a "cake person?" 


Peach Pie with Lattice Crust (food processor or by hand pastry method) / www.delightfulrepast.com

Peach Pie


(Makes one 9-inch/23 cm pie, 8 servings)

The Pastry

2 1/2 dip-and-sweep cups (12.5 ounces/354 grams) unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
2 sticks (8 ounces/227 grams) unsalted butter, cut into 1/2-inch cubes and frozen for 10 minutes
2 tablespoons (1 fluid ounce/30 ml) apple cider vinegar or fresh lemon juice

Ice water to make 3/4 cup (6 fluid ounces/177 ml) liquid



The Peach Pie Filling


2 1/2 pounds (1.13 kg/about 5 large) perfectly ripe yellow peaches
1/2 to 2/3 cup (3.5 to 4.67 ounces/99 to 132 grams) sugar
1/4 cup (1 ounce/28 grams) tapioca flour or cornstarch (but tapioca flour is better)
1/8 teaspoon salt
1/4 teaspoon cinnamon

1/8 teaspoon mace or nutmeg

Note: No food processor? See How to Make an All-Butter Pie Crust by Hand - Pie Crust Unplugged. Food processor method below. 

1 With metal blade in place, add flour, salt and baking powder to work bowl of food processor. Turn on for three seconds to combine. Add half the frozen butter and process for 10 seconds or until mixture has the consistency of coarse meal. Add remaining butter and pulse for six 1-second pulses, or until the frozen butter is the size of small peas. 

2 In 3/4-cup measure, combine vinegar or lemon juice and ice water. Pour over all of flour mixture; pulse for six 1-second pulses or just until dough forms large clumps; do not over-process. (The amount of water you will need depends on your climate and the moisture content of your flour. You may not need to use quite as much water as I do.) 

3 Turn dough out onto work surface. Divide dough into two balls. Place each ball on a piece of plastic wrap and flatten slightly into a 5-inch round disk; double wrap; refrigerate for at least 30 minutes or up to three days. (Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.) 

4 Preheat oven to 425F/220C/Gas7. On lightly floured surface, roll out dough to a 13-inch (33 cm) circle about 1/8 inch (3 mm) thick. Line 9-inch glass pie plate with pastry, trimming overhang to about 3/4 inch. Place in refrigerator.

5 On a piece of parchment, roll out second disk of dough just like the first. With a straight edge and a knife or pizza cutter, cut the dough into 10 even strips about 3/4 inch wide. Transfer, on the parchment, to a rimless baking sheet, cover with plastic or parchment, and refrigerate while preparing filling. All-butter pastry is fussy about being kept cold!

6 Peel peaches (or not, if they're thin-skinned and smooth like these) and slice into a large bowl (I use a 2-quart glass measure). You'll have about 6 cups of sliced peaches. (I slice large peaches like this: Quarter peach, cut each quarter into 4 wedges, cut wedges in half or thirds.) In a small bowl, whisk together sugar, cornstarch tapioca flour (vastly superior to cornstarch or any other thickener for fruit pies), salt and spices; add to peaches and mix gently but well. Pour into pie shell.

Note: I almost never peel organic peaches. I just wash them very well and rub off the fuzz. The colorful skin adds nutrition and a beautiful color to whatever you're making.


7 Working from the center, lay 5 strips of dough across the pie in one direction. Fold back every other strip halfway. Place a long strip of dough in the center going the other way. Unfold the folded strips over the crossing strip. Repeat with remaining 4 strips. Trim the overhanging strips even with the bottom crust and crimp the edge.

8 Place a foil-lined rimmed baking sheet in the middle of the oven to catch any drips, and place the pie on the baking sheet. Bake at 425F/220C/Gas7 for 30 minutes. Lower temperature to 350F/180C/Gas4, and bake for an additional 35 minutes (juices should be bubbling). Cool on wire rack for at least 2 to 4 hours before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

67 comments:

Angie's Recipes said...

That crust is so perfect! Paired with sweet juicy summer peaches...absolutely heavenly!

Jean | DelightfulRepast.com said...

Thank you, Angie. I love nothing more than flaky pastry with juicy peaches!

Thomas "Sully" Sullivan said...

Simply put. 5 cleavers!

Jean | DelightfulRepast.com said...

Simply put, Sully, I'm honored!

Jodie's Touch of Style said...

Gosh, this sounds like the same recipe my mom uses. And Colorado has some amazing peaches. That's one thing I'm going to miss when we move to AZ!!
XOXO
Jodie
www.jtouchofstyle.com

Jean | DelightfulRepast.com said...

Jodie, maybe you'll still be able to get some Colorado peaches in Arizona? Some farmers go great distances to participate in really good farmers markets.

Penny from Enjoying The Simple Things said...

That pie looks and sounds wonderful. Love the peach painting!

Jean | DelightfulRepast.com said...

Penny, thank you so much. So glad I finally made a start, after thinking about it for decades! :-\

kitty@ Kitty's Kozy Kitchen said...

Your pie looks peach-ilicious, Jean! I sure wish I had a slice for dessert. Your peach watercolor is so pretty, too. Great job!

Lowcarb team member said...

I do like peaches.
This looks delicious Jean.

All the best Jan

Jean | DelightfulRepast.com said...

Kitty, thank you so much! I just ate the last peach. Fortunately, the season continues and I hope to get some into the freezer before it's over.

Jean | DelightfulRepast.com said...

Thank you, Jan. I thought of you when I served this to a friend the other night, and she said she loved the way I used way less sugar than most so you can really taste the peaches.

Laurel Wood said...

Hi Jean, So very nice of you to visit! This pie looks delicious. I love both cake and pie, but pie is my fav. We are happy to visit the local peach orchard this time of year. We enjoy peaches on our cereal. I'll be back to visit. Have a nice evening.

Pauline Wiles said...

A watercolor too! How lovely.
To be honest, I'm a pie person *and* a peach person. I'd be thrilled to sample this peach lattice!

Susan J Meyerott, M.S. said...

Well, Jean, you just reminded me to go to pick peaches at the local farm. Gotta go now so I can make my delicious looking peach lattice pie! As for the peach watercolor...may I say I told you so...it adds such a refreshing and light touch! Thanks!

Jean | DelightfulRepast.com said...

Laurel, thank you. I agree--I love both cake and pie, but pie is my favorite!

Jean | DelightfulRepast.com said...

Thank you, Pauline. Part of me had hoped nobody would notice my little watercolor, but part of me is so glad you did! :-)

Jean | DelightfulRepast.com said...

Sue, it's so fun when you can pick your own fruit. Enjoy the pie. And, yes, feel free to say "I told you so!" You're very inspiring.

Margie said...

I'm a peach person too and I've been enjoying a peaches and cream oolong tea!

Thanks for the visit. Glad to know that I'm not the only lazy blogger. HA!

Cheryl said...

That is a gorgeous pie and it's making my mouth water! I am definitely a pie person. :)

My name is Erika. said...

I want a piece! IT looks gorgeous and I bet it tastes wonderful also.

Cocoa and Lavender said...

Jean - I want your friend and their neighbor to be my friends! How fabulous! The pie looks amazing... and I am definitely a pie-over-cake kind of guy.

Jean | DelightfulRepast.com said...

Margie, thanks. I've noticed your fondness for peachy teas. I'll have to try one some time.

Jean | DelightfulRepast.com said...

Thanks, Cheryl. I want more, maybe I'll make another one in a few days. Hope you do, too!

Jean | DelightfulRepast.com said...

Erika, thanks. Wish I could deliver one to you!

Jean | DelightfulRepast.com said...

David, there's just something very special about pie, isn't there? I hope my friends can find another neighbor who needs to give away peaches!

Debbie Harris said...

I'm a pie person all the way, cake is good, but pie ranks tops for me. :-)
My mother-in-law made the best pies and her peach pie was my all time favorite.
I have her recipe and it's very close to yours,I must try yours as well.
Our peaches are just beginning to show up at the fruit stands and I'm ready to start enjoying them.
Your water color is beautiful!

Thank you for sharing this recipe with us~

Sylvia | Grace for a Gypsy said...

Oh my gosh! This sounds so yummy! We love pie at my house and peach pie is a favorite!

Marisa Franca @ Allourway said...

You have my mouth watering!! The pie looks perfect and I'm so excited about trying out your buttery crust.

TONY said...

Love the lattice work, Jean. It sounds like a very nice pie. I am sure it would go well with some fresh cream. Now, the painting of the peach. A few questions arise. Are you a Cezanne fan? Secondly, are you an artist by training? The watercolour you have executed looks very good. Well done Jean. I am equally impressed by your watercolour skills and your baking skills. Tony

Jeanie said...

Well, first of all, I am amazed, in awe and totally delighted by your watercolor peach, which is PERFECTION! So I know the pie is, too!

I like fruit pies more than any other. But my favorite in the baked line is more like brownies and bars versus pie and cake. Although -- a good fruit pie can't be beat. We should be getting peaches soon and looking forward!

Jean | DelightfulRepast.com said...

Debbie, thank you (*and* for noticing my little watercolor!). Peach pie is my all-time favorite pie. I hope you'll have a long peach season!

Jean | DelightfulRepast.com said...

Sylvia, thank you. My husband was never a peach pie fan until he had mine. He said every one he ever tried was overly sweet and really gummy (too much, and/or the wrong, thickener). But there's nothing like a good peach pie!

Jean | DelightfulRepast.com said...

Thank you, Marisa! Do let me know how my crust recipe works out for you.

Jean | DelightfulRepast.com said...

Tony, you are very kind. Cezanne was marvelous. But it's far too soon for me to have any idea of what my "style" of painting or my "influences" might be. I never picked up a brush until a couple of months ago, though I used to enjoy drawing a bit many years ago. Thank you so much.

Jean | DelightfulRepast.com said...

Jeanie, you are so sweet! Thank you so much for your encouragement with my watercolors. Of course, it will be a very long time before I tackle anything like your wonderful portrait of Rick! Since you prefer brownies and bars, just peruse my Recipes index page--you'll find plenty of those as well.

Mike said...

Speaking of not peeling peaches, I have a "recipe" saved for making peach sugar out of the skins if you do peel them. It calls for dehydrating the skins in the oven, then weighing them and sprinkling an equal weight of sugar and grinding them w/ a mortar and pestle. (they said a food processor would work, but it wouldn't get it fine enough.) I've yet to do it, but seems to me the peach sugar would be great on oatmeal or ice cream, even used to make the peach ice cream base. I'd think it might even be good sprinkled on the lattice top of this pie prior to baking.

The recipe also says you can do the same with tomato skins, only a little different technique; after weighing the skins prior to dehydrating, you sprinkle them with an equal amount of salt, then dry them. Then grind them together same as with the peach sugar and you have a wonderful flavored salt to put into stews, soups, on eggs,etc.

I didn't want to leave a link, but you can email me and I will send either it to you or the PDF as an attachment. (and I saved this recipe as one, too. Peach pie and cobbler are two of my most favorite desserts.

Jean | DelightfulRepast.com said...

Mike, thanks so much for telling me about this! I was just thinking the other day about ways to get more peach flavor into peach ice cream--and this would do it! And the tomatoes, wow. I'm excited about this; will email you now.

Tamago said...

Very timely. I just had a slice of peach pie this morning. It was store bought and I know your homemade one tastes soooo much better :-)
I like both cake and pie!

Jean | DelightfulRepast.com said...

Thanks, Tamago. It seems like peach is THE one pie that MUST be homemade. You can buy a decent apple or berry or whatever, but the peach is never quite right!

Dani Elis said...

Yummmm! When it's summertime again here, this will be one of the first things I make - peach pie! delicious :)

Jean | DelightfulRepast.com said...

Thanks, Dani. And remember to come back and tell me how it turned out for you!

ellen b. said...

I'm generally more of a cake person than a pie person. Lately I crave more savory things than sweet things. Your masterpiece makes my mouth water. :)

Jean | DelightfulRepast.com said...

Thanks, Ellen. My mother was more a cake person, too. She liked to make several at a time and freeze them.

Richard Sheppard said...

Dang, that pie looks perfect! I don't make pie often enough. When I get in the kitchen to make a treat, I usually make cakes or cookies, or brownies. But don't get me wrong, I love pie. All kinds too. Warm peach pie with a scoop of ice cream is pure heaven.

Oh, and love your peach watercolor! ;-)

Jean | DelightfulRepast.com said...

Thanks, Richard! I need to make some cookies--it's been a while (probably because they don't call for fresh peaches!). I think the key to getting a pie on the table more often is to make the pastry ahead of time and have it in the freezer. Just move a disk a dough from freezer to fridge a day or two before.

April J Harris said...

I love the watercolour, Jean! You are very talented. Your peach pie looks amazing too. I love both pies and cakes - it depends on the mood I'm in. I do love a slice of pie with a scoop of ice cream though. It's a real favourite. Thank you so much for your support of the Hearth and Soul Link Party. I hope your weekend is a lovely one!

Jean | DelightfulRepast.com said...

April, thanks so much! I'm glad you noticed my little peach painting. Try a scoop of butter pecan with this pie--a match made in heaven!

https://decorcraftdesign.wordpress.com said...

Love your peach watercolor! So soft looking. And your pie looks amazing! Must be yummy! :)

Jean | DelightfulRepast.com said...

Thanks so much, DCD! It's the first time I've put a painting on my blog.

Mrs. White said...

Your pictures are always so lovely! The peach pie must have been delicious. I normally prefer cake, but I would love to try this. Thank you!

Jean | DelightfulRepast.com said...

Thank you so much, Mrs White! I rarely take pictures of anything besides food and cats!

Sylvia | Grace for a Gypsy said...

Stopping by again to thank you for the linkup at the #GatheringofFriendsLinkParty 3

Jean | DelightfulRepast.com said...

Thanks so much, Sylvia.

Choclette said...

I don't think I've ever had a peach straight off the tree. How wonderful. And to get bags of them too. Looks like you're putting them to good use. Your lettuce tart looks most professional and jolly delicious too.

Jean | DelightfulRepast.com said...

Thank you, Choclette. The lattice is really easy to do, once you get the hang of it. DO try a peach straight off the tree some time; it's soooo good!

Lisa Lombardo said...

Your peach pie looks amazing! I found you on Your the Star and I would love to have you join the party on Farm Fresh Tuesdays today!

Phil in the Kitchen said...

I'm deeply envious of your supply of fine peaches. The only decent peaches I've come across lately have been white peaches. Lovely pie.

Jean | DelightfulRepast.com said...

Thank you, Lisa! And I'll check that out.

Jean | DelightfulRepast.com said...

Thanks, Phil. It's been wonderful! Hope to get my hands on some more tomorrow--I'm not sick of them yet!

Kitchen Riffs said...

It's high season for local peaches here, so we've been eating TONS of them. Well, not literally, but you know what I mean. :-) Great looking pie -- thanks.

Jean | DelightfulRepast.com said...

Thanks, John. And, yes, I know exactly what you mean!

Lazy Gastronome said...

I love peach season and all the tasty things that get made from them. Thanks for sharing at the What's for Dinner party- hope to see you there tomorrow too!

Miz Helen said...

Congratulations, your awesome post is featured on our Top Ten Features this week at Full Plate Thursday! Thanks so much for sharing with us and hope you will come back soon!
Miz Helen

Jean | DelightfulRepast.com said...

Miz Helen, thank you so much. I'm honored! I hope everyone likes my Tomato Galette this week.

Kathryn Ferguson Griffin said...

Oooh, this looks and sounds so good! Thank you for sharing! You are one of the features at the Make it Pretty Monday party at The Dedicated House. Here is the link to this week's bash: http://www.thededicatedhouse.com/make-it-pretty-monday-week-303/ Hope you have a lovely week! Toodles, Kathryn @TheDedicatedHouse

Jean | DelightfulRepast.com said...

Kathryn, thank you so much! Love #MakeItPrettyMonday!

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