Lacy-topped Peach Pie

For easy and fast lattice décor for the pie, try the Fat Daddio’s lattice cutter. Don’t roll too aggressively over the dough, just do one nice, careful cut and you’ll get beautiful lattices to top your pie.
Peach Pie
Tools Needed:
9" Pie Pan (Fat Daddio's PIE-9)
Measuring Cups/Spoons
Rolling Pin (Fat Daddio's RPP)
Jelly roll pan or sheet pan (Fat Daddio's SP-HALF)
Cooling Rack (Fat Daddio's CR-1417)
1 1/3 cups cold butter
4 1/4 cups all-purpose flour, divided
1 1/2 teaspoons salt
1/2 to 3/4 cup ice-cold water 
8 large fresh, firm, ripe peaches (about 4 lb.)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 tablespoons butter, cut into pieces
1 large egg, beaten 
1 1/2 tablespoons granulated sugar
  1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
  2. Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4" thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9" pie plate, and unroll dough over pie plate. Press dough into pie plate.
  3. Roll remaining dough disk to about 1/4" thickness on a lightly floured surface. 
  4. Peel peaches and cut into 1/2" thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture onto pie crust in pie pan, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)
  5. Carefully place remaining pie crust on counter. With the lattice cutter starting on your surface (not your pie crust) push slowly and firmly over the crust. Gently pick up crust and pull over the top of your pie. When the crust is pulled slightly, the lattice décor should expand to sit nicely on top of the filling. Press edges of crusts together to seal. Cut off excess crust, and set aside. Crimp edges of pie. Brush top of pie with beaten egg, sprinkle with 1 1/2 Tbsp. granulated sugar. 
  6. Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan. (This helps to avoid a soggy crust).
  7. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.

Recipe courtesy of Southern Living

For more inspiration, visit our Pie~Sweet and Savory Pinterest board.