Spiced Peach Pie With Lattice Crust Recipes

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

Steps:

• For crust:
• Preheat oven to 400 degrees F.
• For filling:
• In a medium bowl, stir to combine all filling ingredients. Set aside for 15 minutes.
• For crust:
• In a large bowl, stir together pie crust mix and 1/3 cup chilled peach nectar until dough forms a ball. Split dough in half, and form into 2 disks.
• On a lightly floured surface, use a rolling pin to roll dough 1 1/2-inches larger than an upside-down 9-inch pie pan. Fold dough in half and unfold over pie pan. Press onto bottom of pan.
• Fill pie shell with peach filling mixture; set aside.
• Roll out remaining dough and place over filled pie shell. Pinch the edges of the pie together or crimp with a fork. Trim away any excess dough.
• Lightly beat egg with 1 tablespoon peach nectar or water to make egg wash. Use a pastry brush to lightly brush top of pie with egg wash. Sprinkle with sugar. Cut slit in center to vent pie.
• Bake in preheated oven for 45 to 60 minutes or until crust is golden and filling is bubbling through vent. If edges get too brown, cover edges with foil to prevent burning.
• Cool before slicing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slowly sprinkle flour into a large bowl, a tiny bit at a time. Mix in sugar and salt. Cut in shortening until sort of smooth.
• Mix milk and oil together in a measuring cup. Make a well in the center of the flour mixture and pour oil mixture in slowly, stirring to combine.
• Separate dough smoothly into 2 balls, trying not to knead. Chill for 30 minutes.
• Roll out dough balls into 10-inch circles. Press 1 circle into a 9-inch pie pan as evenly as possible, but don't worry about messy edges. Reserve remaining circle for the top.
• Slice all but one peach into coarse chunks, removing skins as you go. Don't worry about removing all the skin. Toss with brown sugar, white sugar, lemon juice, and vanilla extract. Remove 2 1/2 spoonfuls of liquid from the bottom so it isn't soggy.
• Mix flour, cornstarch, 1/2 teaspoon cinnamon, nutmeg, cloves, cardamom, allspice, cayenne, and salt together in a separate bowl.
• Mix peaches with flour mixture until combined. Pour into the pie crust. If it's too much liquid, hold some back. Slice the remaining peach very thinly and lay in a pinwheel design over the filling. Dot butter over the top.
• Lay the top crust gently over the top. Dip a fork in the beaten egg and use it crimp the edges to seal. Brush remaining egg over the top. Sprinkle with 1 pinch cinnamon and cut a few slits in the top.
• Bake in the preheated oven for 35 minutes. Increase temperature to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 10 minutes more. Remove from the oven and let cool at least 1 1/2 hours before slicing and serving.

Steps:

• Make crust:
• Blend flour, sugar and salt in processor. Add butter and lard; cut in using on/off turns until fat is reduced to pea-size pieces, about 25 turns. Using on/off turns, blend in 3/4 cup buttermilk until dough just comes together in moist clumps, adding more buttermilk if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each into disk. Wrap disks in plastic; chill at least 1 hour or overnight.
• Make filling:
• Mix 3/4 cup sugar and next 4 ingredients in large bowl. Cook peaches in pot of boiling water 30 seconds. Transfer to bowl of cold water; cool. Peel, halve and pit peaches. Slice peaches into bowl with sugar mixture; toss to coat. Let filling stand until juices form, stirring often, about 20 minutes.
• Place 1 rack in center and 1 rack at lowest position in oven; preheat to 400°F. Roll out larger dough disk on floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Mound filling in dish; dot with butter. Roll out second disk on floured surface to 12-inch round. Gently roll up dough onto rolling pin; drape dough over filling. Pinch overhang and edge of top crust together. Fold edge under. Cut several slits in top crust. Crimp edge. Brush pie with beaten egg; sprinkle with 1 tablespoon sugar.
• Place pie on center rack in oven. Bake 50 minutes. Place baking sheet on lowest rack to catch drippings. Continue to bake pie until crust is brown and juices bubble thickly through slits, covering very loosely with foil if top browns too quickly, about 20 minutes. Cool on rack 1 hour. Serve warm or at room temperature.