The Southern belle of the fruit pies, this berry-studded classic is the perfect summer dessert. Check out the video above by Magic City Weekend to see how the pros in our test kitchen weave the perfect lattice.
- 2 recipes Basic Pie Dough (recipe follows)
- 4 cups sliced fresh peeled peaches
- 1 pound fresh blackberries
- 1 tablespoon fresh lemon juice
- ½ cup plus 1 tablespoon sugar, divided
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cubed
- 1 large egg yolk
- 2 teaspoons water
- Preheat oven to 375°.
- On a lightly floured surface, roll 1 portion of Basic Pie Dough into a 12-inch circle. Press dough into bottom and up sides of a 9-inch deep-dish pie plate, letting excess extend over sides of plate.
- In a large bowl, combine peaches, blackberries, and lemon juice. In a small bowl, whisk together ½ cup sugar, cornstarch, salt, cinnamon, and nutmeg. Sprinkle sugar mixture over fruit; toss gently. Spoon into prepared crust. Sprinkle with butter.
- On a lightly floured surface, roll remaining Basic Pie Dough into a 12-inch circle. Cut dough into ½- to 1-inch-wide strips. Arrange strips over filling in a lattice design, trimming to fit. Fold edges of bottom crust over, and crimp as desired.
- In a small bowl, whisk together egg yolk and 2 teaspoons water. Brush dough with egg wash, and sprinkle with remaining 1 tablespoon sugar. Bake until golden brown and bubbly, about 55 minutes, loosely covering with foil during last 10 minutes of baking to prevent excess browning, if necessary. Let cool completely on a wire rack, about 6 hours.
- 1¼ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ cup cold unsalted butter, cubed 4 to 5 tablespoons ice water
- 1 teaspoon distilled white vinegar
- In a medium bowl, whisk together flour, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. In a small bowl, combine 4 to 5 tablespoons ice water and vinegar. Add ice water mixture, 1 tablespoon at a time, stirring with a fork until a dough forms.
- Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Let dough stand at room temperature until slightly softened before using, about 10 minutes.
Avoid adding too much water to dough. You only need enough to make the mixture hold together when pinched with fingers.