Peachy-keen pie made easy – Peaches are in season for such a short time. Make the most of the bounty with the easiest lattice-top pie ever.
Peachy-keen pie made easy – 1. LIMIT THE JUICE: Macerating large chunks of peaches and reserving the resulting juice allows us to add only as much liquid as the filling can handle—no more.
Peachy-keen pie made easy – 2. ADD PECTIN (AND CORNSTARCH): A combination of pectin and cornstarch keeps the filling smooth, clear, and moist without being soupy.
Peachy-keen pie made easy – 3. MAKE A STICKY MASH: A bit of mashed-up peaches added to the filling acts like glue, preventing any peach chunks from falling out of a slice.
Peachy-keen pie made easy – 4. ROLL AND CUT: Roll dough into 12-inch circle, transfer to parchment paper--lined baking sheet, and cut into ten 1 1/4-inch-wide strips with a fluted pastry wheel, pizza wheel, or paring knife. Freeze for 30 minutes.
Peachy-keen pie made easy – 5. LAY AND WEAVE: Lay 2 longest strips perpendicular to each other across center of pie to form cross. Place 4 shorter strips along edges of pie, parallel to center strips.
Peachy-keen pie made easy – 6. FINISH AND TRIM: Lay 4 remaining strips between each edge strip and center strip. Trim off excess lattice ends, press edges of bottom crust and lattice strips together, and fold under.