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Prep Time:50 minsAdditional Time:2 hrs 15 minsTotal Time:3 hrs 5 minsServings:10Yield:1 pieJump to Nutrition Facts
Prep Time:50 minsAdditional Time:2 hrs 15 minsTotal Time:3 hrs 5 minsServings:10Yield:1 pie
Prep Time:50 mins
Prep Time:
50 mins
Additional Time:2 hrs 15 mins
Additional Time:
2 hrs 15 mins
Total Time:3 hrs 5 mins
Total Time:
3 hrs 5 mins
Servings:10
Servings:
10
Yield:1 pie
Yield:
1 pie
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1 ¼cupswhite whole-wheat flour1cupall-purpose flour¾teaspoonsalt8tablespoonscold unsalted butter (1 stick), cut into chunks2tablespoonscanola oil1largeegg yolk (egg white reserved)3-5 tablespoons ice water1egg white, beaten with 1 teaspoon water for brushingFilling6cupsfresh or frozen sliced peaches (6-8 medium)⅓cupgranulated sugar, plus 1 teaspoon for sprinkling⅓cuppacked dark brown sugar3tablespoonscornstarch1tablespoonlemon juice½teaspoonground cinnamon¼teaspoonvanilla extractPinch of ground nutmeg
Cook Mode(Keep screen awake)
Ingredients
Crust
1 ¼cupswhite whole-wheat flour
1cupall-purpose flour
¾teaspoonsalt
8tablespoonscold unsalted butter (1 stick), cut into chunks
2tablespoonscanola oil
1largeegg yolk (egg white reserved)
3-5 tablespoons ice water
1egg white, beaten with 1 teaspoon water for brushing
Filling
6cupsfresh or frozen sliced peaches (6-8 medium)
⅓cupgranulated sugar, plus 1 teaspoon for sprinkling
⅓cuppacked dark brown sugar
3tablespoonscornstarch
1tablespoonlemon juice
½teaspoonground cinnamon
¼teaspoonvanilla extract
Pinch of ground nutmeg
Directions
Position rack in the center of the oven and place a foil-lined baking sheet on the rack below to catch any drips. Preheat oven to 375 degrees F.
Remove the dough from the refrigerator and let stand for 10 minutes to warm up slightly (or 20 minutes, if the dough has been refrigerated for more than 1 hour).
Roll the larger portion of the dough between 2 sheets of plastic wrap or parchment paper into a 12- to 14-inch circle. Peel off the top sheet and invert the dough into a 9-inch deep-dish pie pan. Remove the other sheet of plastic wrap or parchment. Moisten the outer edge of dough with a little water. Refrigerate the crust while you prepare the lattice top.
For the lattice top, roll the remaining dough between 2 sheets of plastic wrap or parchment paper into a 12-inch circle. Peel off top sheet. Cut the dough into twelve 1-inch strips using a pastry wheel or knife. Refrigerate while preparing the filling.
To prepare filling: If using frozen peaches, let stand at room temperature for about 30 minutes, stirring occasionally. Drain off excess liquid. Combine peaches, 1/3 cup granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, vanilla and nutmeg in a large bowl; toss to coat. Spoon the filling into the bottom crust.
To weave the lattice (see our how-to video, below): Lift off every other lattice pastry strip and lay them on top of the pie, leaving about a 1-inch gap between strips. Use the shorter strips for the edges and the longer ones for center of the pie. (You may not need the outermost strips.) Lift and fold the first, third and fifth strips back to the edge of the pie. Place a shorter strip of dough across the second and fourth strips, about 1 inch from the edge. Unfold the folded strips over the crosswise strip. Fold back the second and fourth strips over the first crosswise strip, about 1 inch from the first. Unfold the strips over the second crosswise strip. Continue folding back alternating strips and placing crosswise strips until the top is covered with woven strips. Trim any uneven edges and tuck the overhanging crust under the bottom crust. Crimp or pinch the outer edge to seal the top and bottom crusts together. Brush egg white-water mixture over just the lattice top (not the outer edge). Sprinkle with 1 teaspoon sugar.
Bake the pie on the center rack until the crust is golden brown and the fruit is bubbling, 55 to 65 minutes. Let cool on a wire rack for at least 1 1/2 hours.
Tips
Tip: Seehow to make the lattice tophere.
To make ahead: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months.
Originally appeared: EatingWell.com, July 2018
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Nutrition Facts(per serving)309Calories13gFat46gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
