Peach Pie

Peach Pie with a faux lattice top. Get a lattice look with less fuss. Simply roll out pie dough, and cut out shapes using a paring or dinner knife. Transfer the decorative top carefully to avoid tearing.

Peach Pie

2015-06-08 23:09:27

Yield: 1 (9-inch) deep-dish pie

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Ingredients

1. 8 fresh peaches, peeled, pitted, and sliced (about 6 cups)
2. 3⁄4 cup sugar
3. 3 tablespoons tapioca flour
4. 1 teaspoon lemon zest
5. 1 tablespoon fresh lemon juice
6. 1⁄2 teaspoon almond extract
7. 1⁄2 teaspoon ground cinnamon
8. 1⁄4 teaspoon kosher salt
9. 1⁄8 teaspoon grated nutmeg
10. 2 recipes Buttermilk Pie Dough (recipe follows)
11. 1 tablespoon unsalted butter, cubed
12. 1 tablespoon heavy whipping cream

Instructions

1. Preheat oven to 350°.
2. In a large bowl, stir together peaches, sugar, tapioca flour, lemon zest and juice, extract, cinnamon, salt, and nutmeg. Set aside.
3. On a lightly floured surface, roll 1 disk of Buttermilk Pie Dough into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Spoon peach filling into piecrust. Place butter evenly over filling. Set aside.
4. On a lightly floured surface, roll remaining disk of Buttermilk Pie Dough into a 12-inch circle. Using a sharp knife or cookie cutter, cut out desired designs; discard scraps. Place piecrust over filling. Trim edges to extend 1⁄2 inch beyond edge of pie plate. Fold edges under, and crimp as desired. Brush dough with cream.
5. Bake until crust is golden brown and filling is bubbling, approximately 1 hour. (Loosely cover with aluminum foil to prevent excess browning, if necessary.) Let cool completely on a wire rack before serving.

Taste of the South https://www.tasteofthesouthmagazine.com/