Lattice-Topped Peach Pie

This crust requires both refrigeration and freezing before baking; both techniques are necessary to produce good results and prevent shrinkage. The ripeness of the peaches affects the amount of sugar—riper peaches need less, while less ripe ones may need more. Juicier peaches require more thickening agent to avoid a runny filling, while drier peaches need less. This is not an exact science.

Optional: Buy a Pillsbury Already Pie Crust sheet and save time. To be honest, I didn't notice that much of a difference.

Peach Pie Filling Ingredients:

  • 6 cups peaches (about 3 pounds), peeled, pitted, and sliced

  • Note: How to peel a peach. Bring a small pot of water to a boil. Cut a small "X" at the bottom of each peach and dip them into the boiling water for 30 seconds. Transfer the peaches immediately to a bowl of ice water to stop the cooking process. Use your fingers to gently pull the skin off.

  • ⅓ cup granulated sugar

  • ⅓ cup light brown sugar (packed)

  • 1 tablespoon freshly squeezed lemon juice

  • Zest of 1 lemon (optional but brightens the flavors)

  • 1 tsp vanilla extract

  • ½ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ¼ tsp ground allspice

  • 1 tablespoon crystallized ginger, diced small (optional)

  • ¼ tsp table salt

  • 2 Tbsp cornstarch (or arrowroot powder)

  • 2 Tbsp unsalted butter, cut into small pieces (to dot over the filling)

Pie Dough Ingredients:

  • 2 ½ cups all-purpose flour, plus extra for dusting

  • 1 tablespoon granulated sugar

  • 1 tsp salt

  • 12 Tbsp unsalted butter, cut into ½-inch cubes and chilled

  • 8 Tbsp vegetable shortening, chilled and cut into pieces

  • ½ cup ice water (you may not need all of it)

  • 1 tablespoon lemon zest (optional, for a hint of brightness)

Pie Dough Instructions:

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. Add lemon zest if using.

  2. Cut in the Fats: Using a pastry cutter (or a food processor), cut in the cold butter and shortening until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

  3. Add Water: Slowly add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. You may not need the full ½ cup, so be careful not to overhydrate. The dough should be just moist enough to hold together but not sticky.

  4. Chill the Dough: Divide the dough into two equal parts. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling helps the butter firm up, resulting in a flakier crust.

Assembling the Lattice-Topped Pie

Roll Out the Bottom Crust: 

  1. On a lightly floured surface, roll out one disk of dough to a 12-inch circle (about ⅛-inch thick). Transfer to a 9-inch pie pan, leaving an overhang. 

  2. Press the dough gently into the pan.

Prepare the Filling:

  1. Toss the peaches with the sugar, brown sugar, lemon juice, lemon zest, vanilla, cinnamon, nutmeg, allspice, ginger, salt, and cornstarch. 

  2. Let sit for 15 minutes to allow the peaches to release some juices. 

  3. Pour the filling into the prepared crust and dot with butter pieces.

Create the Lattice Top:

  1. Roll out the second disk of dough into a 10- to 12-inch circle (also about ⅛-inch thick). 

  2. Using a knife, or a pastry cutter (fluted ones are extra fancy) cut the dough into ¾- to 1-inch wide strips.

  3. Lay half of the strips horizontally across the pie. 

  4. Then, weave in the remaining strips vertically to create a lattice pattern. 

  5. Trim any overhanging dough, and tuck the edges of the lattice under the bottom crust’s edge. 

  6. Crimp or flute the edges to seal.

Optional Finishing Touch:

  1. Egg Wash: For a golden crust, whisk 1 egg with 1 tablespoon water and brush it over the lattice and crust edges.

  2. Sugar Topping: Sprinkle coarse sugar (like turbinado) on top for added crunch.

Baking the Pie

Preheat the Oven:

  1. Preheat your oven to 400°F (200°C). 

  2. Place a baking sheet on the bottom rack to catch any drips from the pie as it bakes.

Bake the Pie:

  1. Place the pie on the middle rack and bake for 20-25 minutes until the crust starts to turn golden.

  2. Reduce the heat to 350°F (175°C) and bake for another 30-40 minutes until the crust is golden brown and the filling is bubbly. 

  3. If the edges of the crust start to brown too quickly, cover them with foil.

Cool the Pie:

  1. Transfer the pie to a wire rack and let it cool for at least 1-2 hours. This allows the filling to set and ensures that you get clean slices when serving.

  2. Serve the pie slightly warm or at room temperature with a scoop of vanilla ice cream.