Peach Pie With Flaky Lattice Crust
3 cups flour
1 ¼ tsp salt
1 tbsp sugar
1 ½ sticks (3/4 cup) unsalted butter (very cold & diced)
1/3 cup vegetable shortening (very cold & diced)
7-8 tbsp ice water
Pulse dry ingredients in a food processor until mixed.
Add butter & shortening and pulse until mixture resembles shape of peas (approx 10 pulses).
Drizzle ice water into feed tube of running processor, and then pulse until dough starts to form into a ball.
Place dough onto a floured surface, shape into two equally sized balls, and refrigerate (in separate plastic wrapped packages) for 30 minutes.
2/3 cup golden brown sugar, tightly packed
1/4 cup cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 – 3 lbs. ripe peaches, peeled and sliced into 1 inch pieces
In a large bowl, mix sugar, cornstarch, lemon juice and spices together. Stir peach pieces into mixture and allow to sit for 10 minutes.
Preheat oven to 375°. Roll out larger disk of dough to a 13″ circle on a floured surface, and then transfer to a pie plate (deep dish one if you have it). Place empty pie shell in fridge.
Roll out smaller disk of dough into an 11″ circle, and cut into strips that are 1/2″ wide (use a ruler to ensure uniformity in row size).
Pour filling into pie shell, then place every other dough strip onto the top of pie, spacing 3/4″ apart (starting with one half of the pie). Form a lattice/weave pattern by taking dough strips and placing at a right angle to the ones placed on the pie already, carefully peeling back the strips to create the weave-like appearance. Once lattice has been created, trim the excess dough over edges of pie plate to about 3/4″ and fold under, tucking into inside edge of pie shell. Decorate/crimp edges if you’d like.
Bake for about 1 hour until crust is golden and filling bubbles thickly). Place foil around edges of crust throughout baking to prevent burning. Cool to room temperature and serve…