Lattice Peach Apple Pie Recipes

APPLE-CHERRY LATTICE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add one-quarter of the butter; process until it disappears into the flour, about 30 seconds. Add the remaining butter and pulse until the mixture looks like cornmeal with bean-size bits of butter. Combine the water and vodka and drizzle over the flour mixture. Pulse until the dough just starts coming together but stop before it gathers into a ball. Divide evenly between 2 pieces of plastic wrap and gently pat each into a disk, using the plastic wrap to help you. (If the dough seems dry with large bits of butter, turn it out onto a work surface and use the heel of your hand to press the dough together.) Wrap tightly and refrigerate until firm, at least 1 hour and up to 24 hours.
• Make the filling: Peel and thinly slice the apples; toss in a bowl with the lemon juice. Melt the butter in a large skillet over medium-high heat; add the apples and cook, tossing occasionally, until juicy, about 10 minutes. Remove from the heat; fold in the cherries, flour, extract and allspice. Transfer to a bowl and let cool completely, about 30 minutes.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; refrigerate until ready to fill. Place a piece of parchment paper on an inverted baking sheet. Roll out the remaining disk of dough into a 12-inch round, transfer to the parchment and refrigerate until firm, about 30 minutes.
• Transfer the dough (on the parchment) to a work surface. Using a fluted pastry wheel or a chef's knife, cut the dough into 14 to 16 half-inch-wide strips. Weave into a lattice on the parchment. Slide back onto the baking sheet and refrigerate until firm, about 30 minutes.
• Pour the filling into the crust. Gently slide the lattice off the parchment and onto the fruit, adjusting as needed; trim the excess dough if needed, leaving a 1-inch overhang. Fold the overhanging dough under itself. Brush the lattice with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie 30 minutes.
• Position a rack in the lowest position of the oven and preheat to 400 degrees F. Place the pie on a foil-lined baking sheet and bake until the crust is deep golden brown and the filling is bubbling, about 1 1/2 hours. Transfer to a rack and let cool at least 2 hours.

LATTICE PEACH-APPLE PIE

Steps:

• In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half. On lightly floured surface, shape each half into flattened round. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix sugar, 1/4 cup flour and the cinnamon. Stir in peaches and apples. Spoon into pastry-lined pie plate. Sprinkle with almonds. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1 inch from rim of plate.
• Roll other pastry round into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking. Cool on cooling rack. Serve slightly warm.

LATTICE CRUST APPLE PIE

Steps:

• To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
• To assemble the pie: Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
• Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
• Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.
• Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
• Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

PEACH LATTICE PIE

Steps:

• Position rack in center of oven and preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil; fill with dried beans. Bake crust until sides are set and pale golden, about 35 minutes. Transfer to rack; remove foil and beans. Brush warm crust with egg white. Cool completely.
• Meanwhile, line another baking sheet with parchment paper. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Cut into 3/4-inch-wide strips. Place strips on prepared baking sheet. Chill while preparing filling.
• For filling:
• Combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches and lemon juice and toss gently to coat. Let stand 30 minutes.
• Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter and cream (mixture will bubble vigorously); stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm. Preheat oven to 375°F. Add caramel and flour to peaches in bowl; toss gently. Transfer filling to crust, mounding in center.
• Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with cinnamon sugar.
• Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.

LATTICE-TOPPED APPLE PIE

Steps:

• In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes., In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. , On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. , Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil., Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CHEF JOHN'S PEACH PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
• Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
• Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
• Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
• Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
• Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.

PECAN-STREUSEL LATTICE APPLE PIE

Steps:

• For pie crust, in a food processor, pulse together flour, sugar and salt.
• Add butter and pulse until largest pieces are the size of peas.
• In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers).
• If dough still crumbles, pulse in a little more water mixture.
• Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands.
• Halve and wrap each piece in plastic wrap, pressing to flatten into disks.
• Refrigerate until ready to use.
• On a lightly floured surface, roll out 1 pie crust disk into a 14-inch round.
• Fold in half and transfer to a 9 1/2-inch deep-dish pie plate.
• Unfold dough and gently lift into place.
• Trim edges to a 1/2-inch overhang and transfer to a freezer.
• For apple filling, peel, core and cut apples into 1/8- to 1/4-inch thick slices.
• In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 t cinnamon, the ginger and the nutmeg.
• In another bowl, combine nuts, butter, brown sugar and remaining 1/4 t cinnamon.
• Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples.
• Freeze while making lattice top.
• Heat oven to 425 degrees and place rack in lower third.
• On a lightly floured surface, roll out remaining disk into a 14-inch round.
• Using a fluted pastry wheel, cut into eight 1-inch wide strips.
• Vertically arrange half of the strips over filling.
• Horizontally weave in remaining strips, gently lifting vertical strips.
• Adhere to bottom crust with some water; trim and crimp.
• Beat egg with 1 T water; brush over lattice.
• Generously sprinkle with granulated sugar.
• Bake on baking sheet 25 minutes.
• Reduce oven to 375 degrees and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hour 15 minutes.
• If crust browns too quickly, cover with foil.
• Transfer pie to a wire rack and let cool at least 1 1/2 hours before serving.
• Serve warm or at room temperature.

SPICED PEACH PIE WITH LATTICE CRUST

Steps:

• For crust:
• Whisk first 5 ingredients in medium bowl to blend. Add butter and shortening and rub in with fingertips until mixture resembles very coarse meal. Mix in 4 tablespoons ice water. Mix in more water by tablespoonfuls if dough is dry, tossing until moist clumps form. Gather dough into ball. Divide dough into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap and chill at least 2 hours and up to 2 days.
• For filling:
• Mix sugar, cornstarch, lemon juice and spices in large bowl. Bring medium saucepan of water to boil. Drop in 3 peaches at a time; blanch 1 minute. Transfer peaches to bowl of cold water. Using small sharp knife, peel 1 peach. Cut peach in half; discard pit and slice thinly. Stir peach slices into sugar mixture. Repeat with remaining peaches. Let filling stand until juices form, at least 30 minutes and up to 1 hour.
• Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter deep-dish pie dish. Roll out smaller dough disk on lightly floured surface to 11-inch round. Using ruler as aid, cut dough into 1/2-inch-wide strips.
• Spoon filling into dough-lined dish. Arrange some of dough strips atop pie, spacing 3/4 inch apart. Form lattice by arranging more dough strips at right angle to first strips, spacing 3/4 inch apart. Trim overhang of bottom crust and lattice strips to 3/4 inch. Fold under and crimp edge decoratively.
• Bake pie until crust is golden and filling bubbles thickly, covering edge of crust with foil if browning too quickly, about 1 hour 20 minutes. Cool pie to room temperature before serving.