Lattice-Top Peach Pie

Week 29

This week's host was Talesha she choose Lattice-Top Peach Pie. Recipe on page 376 of our book.

To be honest I procrastinated on baking the pie this week only because I was a little skeptical of peach pie. I like peaches and all, just have never had them in a pie. Well, I guess you could say I was just being a wimp. Earlier this week I was thinking back to the strawberry-rhubarb pie we made. Mine pie was runny and the bottom crust wasn't baked all the way through. This made me worry that the peach pie would turn out the same. 

Like most recipes we bake, I was pleasantly surprised. The peaches were the perfect sweetness, tenderness, and were bursting with flavor.  Hmm pie crust! Who doesn't enjoy pie crust? Even the burnt stuff around the edges is so yummy you have to pick it off and eat it. Luckily my edges fell down in the oven so some crust came off. It didn't look as pretty but it sure tasted good.

I had difficulty making a perfect 10 1/2 by 13 1/2 rectangle. It was required to use a straight edge because of the lattice design we were making. First I was to long, then to short. It was very frustrating. Finally. . .

I made the perfect rectangle. :) Now I was able to slice it into smaller/longer rectangles for my lattice design. The butter knife was used to separate the slices so when frozen they didn't stick together.

Now time to add the peaches. (I have to mention that these peaches are from the farmers market in down town Salt Lake. I am not a fan of the rock hard peaches they sell in the grocery stores. I was just lucky enough that my husband was going down town on Saturday, so him and our little girl took a trip to the farmers market.) The difference with the peach filling compared to the strawberry-rhubarb filling was cornstarch. I think adding cornstarch to the fruit filling really helped the sauce consistency not be so runny.

Making the lattice design was pretty fun other then the dough tore very easily. You can see where I had to patch it up. Good thing when the dough bakes it hides your mistakes.

Topped with some whipped cream and the pie was gone within a half hour. We had our neighbors over to help us eat it. Everyone loved it, even my hubby who doesn't like peaches had two pieces. I am really pleased at the how it turned out and will be making this pie again.

Click on Talesha's name at the top of my post for the recipe.

A Tip & A Question:

1. Make sure the pie is dark brown all over to ensure the crust is cooked all the way through. I baked my pie at 400 degrees at the beginning instead of 450, as indicated by the book. I feel that my oven is extra hot. By the end of the baking I left the pie in a few minutes longer to be sure the crust was fully baked through.
2. Can you pre-bake the bottom half of the pie crust before adding the filling?