Spiced Peach Pie with Lattice Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ginger and cinnamon give the classic peach pie a makeover. Ingredients:
2 1/2 cups all purpose flour |
1 tablespoon sugar |
2 teaspoons ground ginger |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes |
1/2 cup chilled solid vegetable shortening, cut into pieces |
4 tablespoons (or more) ice water |
2/3 cup (packed) golden brown sugar |
1/4 cup cornstarch |
1 teaspoon fresh lemon juice |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
3 pounds medium peaches |
Directions:
1. For crust: Whisk first 5 ingredients in medium bowl to blend. Add butter and shortening and rub in with fingertips until mixture resembles very coarse meal. Mix in 4 tablespoons ice water. Mix in more water by tablespoonfuls if dough is dry, tossing until moist clumps form. Gather dough into ball. Divide dough into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap and chill at least 2 hours and up to 2 days.
2. For filling: Mix sugar, cornstarch, lemon juice and spices in large bowl. Bring medium saucepan of water to boil. Drop in 3 peaches at a time; blanch 1 minute. Transfer peaches to bowl of cold water. Using small sharp knife, peel 1 peach. Cut peach in half; discard pit and slice thinly. Stir peach slices into sugar mixture. Repeat with remaining peaches. Let filling stand until juices form, at least 30 minutes and up to 1 hour.
3. Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter deep-dish pie dish. Roll out smaller dough disk on lightly floured surface to 11-inch round. Using ruler as aid, cut dough into 1/2-inch-wide strips.
4. Spoon filling into dough-lined dish. Arrange some of dough strips atop pie, spacing 3/4 inch apart. Form lattice by arranging more dough strips at right angle to first strips, spacing 3/4 inch apart. Trim overhang of bottom crust and lattice strips to 3/4 inch. Fold under and crimp edge decoratively.
5. Bake pie until crust is golden and filling bubbles thickly, covering edge of crust with foil if browning too quickly, about 1 hour 20 minutes. Cool pie to room temperature before serving.
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