Peach Pie

Dessert is my favorite part of the meal -- things just don't seem complete without dessert. I have always loved pie: apple pie, coconut cream pie, pumpkin pie. You name a pie, I probably like it. I enjoy this time of year because peaches are plentiful at the grocery store and I took the opportunity to make a delicious peach pie from a Bon Appetit magazine recipe.

I thought this pie was very pretty when it finished, so I would definitely recommend it for taking to a friend or shareing with others. The pie itself was a little runny, so I'd recommend cutting the liquid back by one-quarter to half. The crust recipe that follows is one that I use for all my pie crusts. It's actually based on a classic French pastry recipe and several cookbooks I used recommend it. It always comes out tender and flaky when I make it.

Peach Lattice Pie

2 pie crust dough disks (recipe follows)
1 egg white, beaten to blend

Filling
1 cup sugar, divided
1/2 teaspoon ground cinnamon
pinch of salt
3 1/2 pounds firm but ripe peaches, peeled, halved, pitted, each half cut into three wedges
1 tablespoon lemon juice
1/4 cup water
2 tablespoons unsalted butter
2 tablespoons whipping cream
3 tablespoons all purpose flour
1 egg yolk, beaten to blend with 2 teaspoons water
1 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon

Position rack in center of oven and preheat to 375 degrees. Place foil-lined baking sheet in bottom of oven to catch any spills. Roll out one pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer to 9-inch diamater glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil and fill with dried beans. Bake crust until sides are set and pale golden, about 35 minutes. Transfer to rack; remove foil and beans. Brush warm crust with egg white. Cool completely,

Meanwhile, line another baking sheet with parchment 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 dish. Chill while preparing filling.

Combine 1/2 cup sugar, cinnamon and salt in large bowl. Add peaches and lemon juic and toss gnetly to coat. Let stand 30 minutes.

Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium heat until sugar dissolves. Increase heat, boil without stirring until syrup is a deep amber, occassionally 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 degrees. Add caramel and flour to peaches in bowl; toss gently. Transfer filling to crust, mounding in center.

Arrange six dough strips in one direction across the top of the pie, spacing apart. Working with one strip at a time, arrange six more strips in opposite direction atop first, lifting strips and weaving over and under to form lattice. Gently press ends of strips to edge of baked bottom crust 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 foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.

Pie Crust
3 cups all purpose flour
2 tablespoons sugar
1 1/4 tablespoons salt
1 cup plus 2 tablespoons unslated butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar

Blend flour, sugar and salt in food processor. Add butter; using on/off turns, process until coarse meal forms. Add eight tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together. Turn out onto work surface; divide dough in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic; refrigerate at least one hour.

From July 2005 Bon Appetit Magazine