2 pie crust- for a 9"pie plate
7 peaches, peeled, pitted and sliced
1 1/4 cups sugar
1 tbsp cornstarch
1 tbsp lemon juice
1 egg white, beaten
Salt
Line the 9" pie plate with the 1 pie dough. The 2nd pie dough roll into a 13 x10" rectangle. Slice the dough lengthwise into 8(13") strips. Place on parchment lined baking sheet and put in freeze while prepare the filling.
In a large bowl, toss the peaches and 1 cup of the sugar , you can let this sit for about 30 minutes to an hour. This allows the fruit to release their juice. If the peaches taste tart add more sugar. (1 tbsp at a time) Next, place the oven rack at the lowest oven position. Place a foiled lined baking sheet on the rack and heat to 425 degrees.
Drain the peaches through a colander or strainer, saving the juice. In a large bowl toss the drained peaches, 1/4 cup of the reserved juice, cornstarch, lemon juice and dash of salt. Mix well. Pour the peaches into the pie plate. Take the dough strips out of the freezer and weave the strips of dough over the top into a lattice. (under, over, under, over) Trim and fold the edges of the dough then crimping the dough around the pie plate. Lightly brush the lattice with the egg white and sprinkle with a tbsp of sugar.
Place the pie on the heated baking sheet and bake until the top is golden. (about 25 minutes)
Reduce the oven temperature to 375, rotate the baking sheet and continue to bake until the juices are bubbling and the crust is a rich golden brown. (25 minutes longer) Remove from oven and let cool on a wire rack. About 2 hours.
Note- You can serve it hot but it will a bit runny. Store bought pie dough crust will work, just let them sit at room temp. to be able to roll out to the rectangle for dough strips. This pie can be reheated for serving. It's great for Holidays to because you can make it several days in advance and reheat on the event day. Also, if you want a very fancy look, use a fluted pastry wheel to cut the dough strips. I have used the fancy craft sissor to change up the look too!
No comments:
Post a Comment