Directions:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
- Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
- Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
- Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
- Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.
- Photograph by Yunhee Kim
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 562.66 Kcal (2356 kJ) | ||
| Calories from fat | 242.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.9g | 41% | |
|---|---|---|---|
| Cholesterol | 91.62mg | 31% | |
| Sodium | 231.73mg | 10% | |
| Potassium | 505.06mg | 11% | |
| Total Carbs | 74.85g | 25% | |
| Sugars | 31.18g | 125% | |
| Dietary Fiber | 6.13g | 25% | |
| Protein | 8.49g | 17% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 169.74 Kcal (711 kJ) | ||
| Calories from fat | 73.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.11g | 41% | |
|---|---|---|---|
| Cholesterol | 27.64mg | 31% | |
| Sodium | 69.91mg | 10% | |
| Potassium | 152.37mg | 11% | |
| Total Carbs | 22.58g | 25% | |
| Sugars | 9.41g | 125% | |
| Dietary Fiber | 1.85g | 25% | |
| Protein | 2.56g | 17% | |
| Vitamin C | 5mg | 28% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.2mg | 4% | |
| Calcium | 10.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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