We are right in the middle of peach season, and what better way to show them off, than in this classic, lattice-top pie? And by classic, I mean the peek-a-boo crust design, not the filling, which has a few ingredients that are definitely not classic.
By the way, if you’re peaches are too ripe to peel, then you can remove the skin by cutting an “X” on the bottom and dipping in boiling water. Of course, if they’re really ripe and juicy, you probably shouldn’t be making pie with them anyway. Those are the kind of peaches where you take off your shirt and just eat them over the sink.
Above and beyond beautiful, this lattice design is also very practical. When you’re making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded “watery pie syndrome.” That’s also the reason we boil the excess juices down to a syrup.
So, whether you use this lattice-top technique for a peach pie, or other juicy fruits, I hope you give it a try soon. Enjoy!
Ingredients for One 10-inch Pie:
about 3 pounds fresh peaches, peeled and sliced (about 2 lbs 12 oz once trimmed)
tiny pinch of salt
1 tbsp cornstarch
pinch of cayenne
pinch of cinnamon
– Bake at 350 F. until browned and bubbling. Mine took about 1 hour 15 minutes, but I peek a lot)
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