Peach pie
Filling
Position rack in center of oven and preheat to 375°F. Place foil-lined baking sheet or a cookie sheet on bottom of oven to catch any spills, or use a pie bird if you have one. Roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer to 10 inch diameter glass pie dish. Trim to the rim. Line crust with foil and fill with dried beans, or use ceramic pie beads. Bake crust until sides are set and pale golden, about 20-25 minutes. Transfer to rack on kitchen counter; remove foil and beans. (Reserve the foil.) Brush warm crust with egg white. Cool completely.
Meanwhile, line another baking sheet with parchment paper or wax 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.
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 edge 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 the aluminum foil you reserved earlier to prevent over-browning. Reduce heat to 325. Continue to bake pie until the filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack on counter.
- 2 Tender Pie Crust Dough disks (I make my own dough, but you can purchase Pillsbury Pie Crust in the cooler section of your supermarket for about $3.50. They should be near the canned biscuits.)
- 1 egg white, beaten to blend (reserve the yolk for the top crust glaze.)
Filling
- 1 cup sugar, divided
- 1/2 teaspoon (scant) ground cinnamon
- Pinch of salt
- 3 1/2 pounds firm but ripe peaches, peeled, halved, pitted, each half cut into 3 wedges
- 1 tablespoon fresh lemon juice
- 1/4 cup water
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons cream
- 3 tablespoons all purpose flour
- 1 egg yolk, beaten to blend with 2 teaspoons water (glaze)
- 1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon (cinnamon sugar)
Position rack in center of oven and preheat to 375°F. Place foil-lined baking sheet or a cookie sheet on bottom of oven to catch any spills, or use a pie bird if you have one. Roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer to 10 inch diameter glass pie dish. Trim to the rim. Line crust with foil and fill with dried beans, or use ceramic pie beads. Bake crust until sides are set and pale golden, about 20-25 minutes. Transfer to rack on kitchen counter; remove foil and beans. (Reserve the foil.) Brush warm crust with egg white. Cool completely.
Meanwhile, line another baking sheet with parchment paper or wax 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.
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 edge 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 the aluminum foil you reserved earlier to prevent over-browning. Reduce heat to 325. Continue to bake pie until the filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack on counter.
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