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
Yield: 1 (9-inch) deep-dish pie
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  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
  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
Buttermilk Pie Dough
Yield: 1 piecrust
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  1. 1 1⁄4 cups all-purpose flour
  2. 1 teaspoon kosher salt
  3. 1 teaspoon sugar
  4. 8 tablespoons cold unsalted butter, cubed
  5. 3 to 4 tablespoons whole buttermilk, chilled
  1. In a medium bowl, stir together flour, salt, and sugar. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
  2. Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn dough out onto a lightly floured surface; shape into a disk. Cover tightly with plastic wrap, and refrigerate until firm, at least 30 minutes.
Taste of the South


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