Lattice Pie Crust Recipe
This delicious peach pie is a true summer delight with its sweet, juicy peaches encased in a flaky, buttery crust. The lattice on top adds a beautiful touch, making it as lovely to look at as it is to eat. This recipe will surely become a favorite for any gathering or just as a special treat for yourself.
— Constant Cookbook
Ingredients
- 3 cups pastry or all purpose flour
- 1 1/2 teaspoons salt
- 2 Tablespoons sugar
- 10 ounces butter
- 1/2 cup ice water
- double pie crust
- 8-10 peaches
- 1/2 cup flour
- 1/2 teaspoon vanilla
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 egg yolk (for the glaze)
Instructions
- Prepare pie dough recipe and refrigerate for 1 hour. Remove from refrigerator then follow directions above for rolling out the two doughs. Place rolled out dough back into the refrigerator (one in the pie pan and the other cut into strips on parchment paper).
- Slice peaches, leaving the skin on (if preferred).
- Fill refrigerated crust with a heaping mound of peaches, as the peaches will cook down quite a bit.
- 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.
- Chill for about 20-30 minutes before baking.
- Brush lattice strips (but not crust edge) with egg yolk glaze.
- Bake pie for 35 minutes. Then, tent pie loosely with foil to prevent crust from over-browning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.
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