Recipes for the Web

Barrington Software Incorporated

Latticed Peach Pie

This is one of the best pies you'll ever make, with a lattice top to show off the beautiful filling. For

some reason, peaches taste even better when cooked.

For the pie shell:

2 1/4 cups all-purpose flour

3/4 tsp. salt

3/4 cup vegetable shortening

6 to 7 Tbs. cold water

For the filling:

6 cups peeled, pitted and sliced peaches

2 Tbs. fresh lemon juice

1/4 cup all-purpose flour

2/3 cup sugar

1/4 tsp. salt

Pinch of ground nutmeg

2 Tbs. unsalted butter

Preheat an oven to 425°F. To make the pie shell, place the flour, salt and shortening (in one lump)

in the work bowl of a food processor. Process with 15 rapid off-on pulses; the mixture should look

light and dry and resemble tiny, irregular flakes and crumbs. Add 4 Tbs. of the water and process

again in 5 rapid off-on pulses. Add 2 Tbs. of the water and process in 3 rapid pulses. Stop and feel

the dough (taking care not to touch the blade); it should be just damp enough to mass together. If

necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The

total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a

rough, shaggy mass.

Cut the dough in half. Roll out one half on a floured surface until it is about 1/8 inch thick and 12

inches in diameter. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a

9-inch pie pan. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set

aside.

To make the filling, place the peaches in a large bowl. Sprinkle with the lemon juice and toss to

coat well. In a small bowl, stir together the flour, sugar, salt and nutmeg. Add to the peaches and

toss to combine. Pile the fruit mixture into the pasty-lined pan and dot with bits of the butter.

To create the wovens lattice top use the longer pastry strips near the center of the pie and the

shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a

second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross

strip in place, then return folded-back strips to their original position. Continue weaving in this

fashion, working from the center of the pie toward the edges, until all the strips are used. Trim and

flute the edges.

Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling and the

top is browned, about 25 minutes more. Makes one 9-inch pie; serves 8.

Adapted from Williams-Sonoma Kitchen Library Series, Pies & Tarts, by John Phillip Carroll

(Time-Life Books, 1992).

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