Peach Lattice Pie

Lattice Topped Peach Pie For Thanksgiving

Learn how to make a delicious lattice topped pie crust filled with juicy peaches.

Course Dessert

Prep Time 20

Cook Time 35

Servings

Calories 289kcal

Equipment

1 pie dish
pastry wheel optional

Ingredients

2 cups all-purpose flour
2 1/2 cups peaches (diced, fresh or frozen)
1/2 cup brown sugar
2 tbsp potato starch (can be replaced with corn starch)
1/2 cup ice cold water
1 stick butter
2 egg yolks
1/2 teaspoon salt

Instructions

In a medium sized bowl mix flour, salt, and butter. Using a fork combine butter, egg yolk and flour by pressing it, add water and try to make a dough. Once the dough is formed wrap in plastic wrap and chill in the freezer for about 30 min.
Prepare the filling: Cut peaches in small chunks, transfer them to a separate medium bowl, toss them in a sugar and potato starch. Combine everything gently.
Once dough is chilled divide put aside one third of the dough to make a lattice top. Roll out the larger portion on a lightly floured surface using a rolling pin. Aim to make an oval shape to fill 9 inch pie dish. Transfer your pastry to the dish and trim the edges forming a rim. Pour the peach filling into the pie crust.
Roll out your last portion of pastry and using a pizza cutter cut dough into about 1-inch strips. Arrange 5 strips of the dough over the pie filling, placing them all in one direction. Add 5 more strips in opposite direction lifting strips and weaving over and under forming lattice. Keep repeating this process until you covered the entire top. Preheat your oven to 320F and bake in for 35 minutes in a preheated oven or until lattice top is golden brown. Cool it down completely before serving.

Notes

Optional: brush the top of lattice with egg yolk to achieve a glaze before putting it in the oven

I used only ½ cup sugar but if sweeter is preferred use honey or extra sugar for extra sweetness. Can be served with vanilla ice cream or whipped cream.

Nutrition