Spiced Peach Pie With Lattice Crust Recipes

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.

SPICED PEACH PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slowly sprinkle flour into a large bowl, a tiny bit at a time. Mix in sugar and salt. Cut in shortening until sort of smooth.
• Mix milk and oil together in a measuring cup. Make a well in the center of the flour mixture and pour oil mixture in slowly, stirring to combine.
• Separate dough smoothly into 2 balls, trying not to knead. Chill for 30 minutes.
• Roll out dough balls into 10-inch circles. Press 1 circle into a 9-inch pie pan as evenly as possible, but don't worry about messy edges. Reserve remaining circle for the top.
• Slice all but one peach into coarse chunks, removing skins as you go. Don't worry about removing all the skin. Toss with brown sugar, white sugar, lemon juice, and vanilla extract. Remove 2 1/2 spoonfuls of liquid from the bottom so it isn't soggy.
• Mix flour, cornstarch, 1/2 teaspoon cinnamon, nutmeg, cloves, cardamom, allspice, cayenne, and salt together in a separate bowl.
• Mix peaches with flour mixture until combined. Pour into the pie crust. If it's too much liquid, hold some back. Slice the remaining peach very thinly and lay in a pinwheel design over the filling. Dot butter over the top.
• Lay the top crust gently over the top. Dip a fork in the beaten egg and use it crimp the edges to seal. Brush remaining egg over the top. Sprinkle with 1 pinch cinnamon and cut a few slits in the top.
• Bake in the preheated oven for 35 minutes. Increase temperature to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 10 minutes more. Remove from the oven and let cool at least 1 1/2 hours before slicing and serving.

THE BEST PIE DOUGH FOR A LATTICE CRUST

Steps:

• Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until the mixture is the consistency of a fine meal. Add the remaining 8 tablespoons butter and pulse to pea-size pieces. Sprinkle the vodka and water over the mixture and pulse until the dough just comes together.
• Divide the dough between 2 pieces of plastic wrap, and gently pat each portion into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

SPICED PEACH PIE

Steps:

• For crust:
• Preheat oven to 400 degrees F.
• For filling:
• In a medium bowl, stir to combine all filling ingredients. Set aside for 15 minutes.
• For crust:
• In a large bowl, stir together pie crust mix and 1/3 cup chilled peach nectar until dough forms a ball. Split dough in half, and form into 2 disks.
• On a lightly floured surface, use a rolling pin to roll dough 1 1/2-inches larger than an upside-down 9-inch pie pan. Fold dough in half and unfold over pie pan. Press onto bottom of pan.
• Fill pie shell with peach filling mixture; set aside.
• Roll out remaining dough and place over filled pie shell. Pinch the edges of the pie together or crimp with a fork. Trim away any excess dough.
• Lightly beat egg with 1 tablespoon peach nectar or water to make egg wash. Use a pastry brush to lightly brush top of pie with egg wash. Sprinkle with sugar. Cut slit in center to vent pie.
• Bake in preheated oven for 45 to 60 minutes or until crust is golden and filling is bubbling through vent. If edges get too brown, cover edges with foil to prevent burning.
• Cool before slicing.

SPICED PEACH PIE

Steps:

• Drain syrup from peaches into a 2-cup measuring cup.
• Add enough water to measure 1 1/3 cups.
• Chop peaches and set aside.
• In a saucepan, combine the syrup, brown sugar, ginger, and cinnamon.
• Bring to a boil.
• Reduce heat and cook and stir for 5 minutes.
• Remove from the heat.
• Stir gelatin into syrup mixture until dissolved.
• Add peaches.
• Refrigerate until partially set, about 40 minutes.
• In a bowl, blend cream cheese and nutmeg.
• Spread over the bottom and up the sides of the crust.
• Pour gelatin mixture over cream cheese layer.
• Spread with whipped topping.
• Chill until serving.

SPICED PEACH PIE

Steps:

• Drain syrup from peaches into a 2-cup measuring cup. Add enough water to measure 1-1/3 cups. Chop peaches and set aside. , In a large saucepan, combine the syrup, brown sugar, ginger and cinnamon stick. Bring to a boil. Reduce heat; cook and stir for 5 minutes. Remove from the heat. , Discard cinnamon stick. Stir gelatin into syrup mixture until dissolved. Add peaches. Refrigerate until partially set, about 40 minutes., In a large bowl, beat the cream cheese, butter and nutmeg until smooth. Spread over the bottom and up the sides of the baked crust. Pour gelatin mixture over cream cheese layer. , Chill until serving. Spread with whipped topping. Serve with mint if desired.

LATTICE-CRUST PEAR PIE

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Whisk together flour, nutmeg, salt, and 2/3 cup sugar. Gently toss with pears and lemon juice.
• Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9 1/2-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Spoon filling into shell. Weave a lattice pattern over pie with pastry strips. Trim edges of all strips close to edge of pie plate. Fold bottom crust up over edges of lattice and crimp edge. Brush lattice (but not edge) with milk and sprinkle lattice with remaining tablespoon sugar.
• Bake pie on a baking sheet 20 minutes, then reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil. Continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes more. Cool pie on a rack to warm or room temperature, at least 2 hours.