Peach Pie & Farewell to Summer
The last summer shower changed it all. Dreamy morning mists slowly transform themselves into greyish fogs that stay suspended in the crisp morning air longer than usual. The daytime still offers generous glimpses of warmth, only to dash my hopes with a sharp, fresh breeze followed by uncomfortably cool evenings.
Peaches. Fragrant, pungent and perfectly round, they are one of the last relics of colorful summer warmth. Their soft velvety skin and pale orange flesh conceal the sweetest and juiciest mouthful you could imagine. The essence of summer concentrated in one bite, a bite that has the power to brighten up your day.
The soothing flavor of ripe peaches is intoxicating enough to keep you alive and leave you craving for more. It’s perfect as is and hard to beat. It needs no improvement, no frills to make it special, no elaborate flavor combinations or spices. You don’t have to smother it with sugar, cream or butter to make it extravagant or rich. A simple flaky melt-in-your-mouth pastry will do the trick and make the peach shine like the star it is.
This pie is everything Deb from smitten kitchen promised it would be. Simple and basic (call it old-fashioned if you wish), but packed with pure and soothing peach flavor. Try it and let the pie convince you. If you’re new to making a lattice top, you might find this video tutorial helpful. Also, here’s a great video on how to crimp decorative pie crusts.
1 tablespoon granulated sugar
1 teaspoon salt
225g cold butter, diced
100-120ml water, very cold
1 tablespoon milk + 1 tablespoon sugar (to brush the crust before baking)
1 lemon, zest and juice
50g white sugar
50g brown sugar
1/4 teaspoon ground cinnamon
pinch of grated nutmeg
1/8 teaspoon salt
3 tablespoons cornstarch
Preheat the oven to 220°C. Butter a 24cm pie or tart pan.
Take one half of the chilled dough and roll it out in a 30cm circle. Make sure your work surface is well floured so the dough doesn't stick. Transfer the rolled dough to your pie pan. The dough should be large enough to hang over the sides of the pan by 2cm. Spoon the filling, including any accumulated juices, in an even layer into bottom pie dough.
Roll out the other half of the dough to a 30cm circle. To make a lattice-top pie, cut the dough into 1.5-2cm wide strips. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and start adding the remaining strips in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed. Trim the lattice’s overhang to the diameter of the pie dish’s rim. Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively. Brush the top with milk and sprinkle with sugar.
Bake for about 20 minutes, until the crust is set and beginning to brown. Protect the outer edges of the dough with foil, reduce oven temperature to 180°C and bake for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. Cool for three hours at room temperature before serving.
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