Lattice-Top Fresh Peach Pie

Serves 8
If your peaches are larger than tennis balls, you will probably need 5 or 6; if they’re smaller, you will need 7 or 8. Cling and freestone peaches look identical; try to buy freestones, because the flesh will fall away from the pits easily. Use the higher amount of potato starch if the peaches are very juicy, less if they are not terribly juicy. Potato starch can usually be found in the Kosher section of the supermarket. If you don’t have or can’t find potato starch, substitute an equal amount of pulverized Minute tapioca ground for about 1 minute in a food processor or spice grinder. Serve the pie with vanilla ice cream or whipped cream.

1 recipe American Pie Dough for Lattice-Top Pie
6–7 ripe, medium-sized peaches (about 7 cups when sliced)
1 tablespoon juice from 1 lemon
1 cup (7 ounces) plus 1 tablespoon sugar
Pinch ground cinnamon
Pinch ground nutmeg
Pinch salt
3–5 tablespoons potato starch 

1. Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Roll larger dough piece to 11 by 15-inch rectangle, about 1/8 inch thick; transfer dough rectangle to baking sheet lined with parchment paper. With pizza wheel, fluted pastry wheel, or paring knife, trim to even out long sides of rectangle, then cut rectangle lengthwise into eight strips, 11/4 inches wide by 15 inches long. Freeze strips on cookie sheet until firm, about 30 minutes.

2. Roll smaller dough piece on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of pie plate in place; refrigerate dough-lined pie plate. 

3. Remove dough strips from freezer; if too stiff to be workable, let stand at room temperature until malleable and softened slightly but still very cold. Form lattice top and place in freezer until firm, about 15 minutes.

4. Meanwhile, adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Bring 3 quarts water to boil in large saucepan and fill large bowl with 2 quarts cold water and 2 trays ice cubes. With paring knife, score small X at base of each peach. Lower peaches into boiling water with slotted skimmer or spoon. Cover and blanch until their skins loosen, about 2 minutes. Use slotted skimmer to transfer peaches to ice water and let stand to stop cooking, about 1 minute. Cool peaches, then, starting from scored X, peel each peach, halve and pit it, and cut into 3/8-inch slices.

5. Toss peach slices, lemon juice, 1 cup sugar, cinnamon, nutmeg, salt, and potato starch in medium bowl. 

6. Turn peach mixture into dough-lined pie plate. Remove lattice from freezer and place on top of filled pie. Trim lattice strips and crimp pie edges. Lightly brush or spray lattice top with 1 tablespoon water and sprinkle with remaining 1 tablespoon sugar. 

7. Lower oven temperature to 425 degrees. Place pie on baking sheet and bake until crust is set and begins to brown, 25 to 30 minutes. Rotate pie and reduce oven temperature to 375 degrees; continue baking until crust is deep golden brown and juices bubble, 25 to 30 minutes longer. Cool pie on wire rack for at least 2 hours before serving.


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