Classic Lattice-Topped Fresh Peach Pie

Peaches are a versatile fruit that can be incorporated into a wide variety of desserts and baked goods. From muffins to cobblers, you can’t go wrong with peaches. But when it comes to desserts where peaches are the star, it is hard to beat a Classic Lattice-Topped Fresh Peach Pie. The pie filling is made with lots of fresh peaches and is absolutely bursting with peach flavor in every bite. The filling is sandwiched between two layers of buttery, flaky pastry that contrasts well with the tender fruit inside. Peach pie is a classic for a reason and, if you haven’t tried it yet, you should pick up some fresh peaches and bake one this weekend!

The filling starts with lots of peaches. You want to choose peaches that are ripe, but still fairly firm. If the peaches are too soft, they will break down and lose their shape during the pie’s long baking time, so very ripe peaches are better used in other recipes. The peaches should be peeled (easy to do when they are firm), the pits should be removed and the fruit should be sliced up and placed into a large bowl. The other ingredients in the filling are sugar, flour, vanilla and a pinch of salt.

The crust is an all-butter crust that you can make by hand or using a food processor. You can use a store-bought pie crust dough for this recipe, but the homemade one is tastier if you have a few extra minutes to spend putting it together. The dough needs to be prepared at least an hour before you plan to bake to give it time to rest, but it can also be made a day ahead.

While a portion of the crust goes to make the base of the pie, the second half becomes the lattice top. The lattice pattern is created by cutting the rolled out dough into strips and weaving them together. Start with one piece of dough, laid horizontally over the top of the filling, near the top of the pie plate. Place a second strip of dough vertically over the first piece, near the left side of the pie plate. Add a second horizontal piece, but lift up the verticle strip to “weave” it underneath. You can practice with the dough on the counter before trying the basket weave on top of the pie. The beauty of the pattern is that it is meant to look rustic, so it doesn’t have to look perfect. The excess dough from both portions of the crust should be crimped off before the pie goes into the oven.

The pie has a long baking time because you need to ensure that the peaches are completely cooked, that their juices are completely thickened, and that the crust is perfectly baked. You can easily watch the juices through the lattice of the pie; they should be bubbling very thickly and slowly when the pie is done. The crust should be a deep golden brown. Allow the pie to cool completely before slicing, then serve as-is or alongside a scoop of vanilla ice cream.

Fresh Peach Pie
Crust
2 1/2 cups all purpose flour
2 tbsp sugar
1/2 tsp salt
3/4 cup butter, cold and cut into 1-tbsp pieces
7-10 tbsp cold water

Filling
6-7 large peaches (approx 2 lbs)
1 cup sugar
1/4 cup all purpose flour
1/4 tsp salt
1 tsp vanilla extract

Make the crust: In a large bowl, whisk together flour, sugar and salt. Add in pieces of butter and toss to coat, then use your fingers or a pastry blender to cut the butter into the flour mixture until butter is broken down into pieces no larger than a pea.
Pour in 7 tbsp cold water and, using a fork, bring the dough together into a rough mass. Add in additional water, 1 tbsp at a time, until dough comes together in a firm, but not wet, ball. Divide dough in half and shape each piece into a disc. Wrap each disc tightly in plastic wrap and refrigerate for 1 hour.

Preheat oven to 400F.
On a lightly floured surface, roll out one disc of pie dough until it is large enough to fit into a 9-inch pie plate. Transfer dough to plate and press into place. Refrigerate for 30 minutes.
Peel the peaches and slice them in half, removing the pits. Cut each half into 4 slices (8 slices per peach) and place in a large bowl.
Add sugar, flour, salt and vanilla to the peaches and toss with a spatula to coat. Set aside while you prepare the top crust.
On a lightly floured surface, roll out second disc of pie dough into a 10-inch circle. Cut dough into 6 or 8 strips (fewer strips makes for a more rustic pie).
Fill the chilled pie shell with the peach mixture. Place on strip of pie crust on top of the peach mixture, letting the ends drape over the sides, and weave in the other strips of dough to make a basket weave pattern (over-under). Pinch the excess dough off around the edges of the pie plate.
Bake for 20 minutes, then turn oven temperature down to 375F and bake for 60-70 minutes, or until pie juices are bubbling very thickly. Do not take the pie out of the oven if the juices are not bubbling! Allow pie to cool completely on a wire rack before slicing.

Makes 1 pie, serves 10

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