vanilla peach lattice pie

split vanilla bean? check.
3lbs of sweet sliced peaches? check.
a buttery, flaky lattice crust? check, check, check.

I couldn't have been more pleased with the outcome of my first pie crust from scratch. yes, this was the first time I've ever made a pie crust, and I admit, it's a little wonky in places. and of course, I opted to create a lattice top so it's a little less than perfect, but I wasn't entering the pie baking olympics and dlb didn't mind it's mediocre beauty. and besides, it's all the more reason to go at it again, isn't it?
the combination of split vanilla bean and sweet, ripe peaches made for the most excellent combination for this pie. warm and fresh, right out of the oven, topped with a dollop of organic vanilla ice cream..... a match made in heaven.

Vanilla Peach Lattice Pie

:: for crust ::
3 cups all purpose flour
2 tablespoons sugar
1 3/4 teaspoons salt
2 sticks chilled butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar

1 egg white

• blend flour, sugar, and salt in processor.
• add butter; using on/off turns, process until coarse meal forms.
• add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• gather dough together. turn dough out onto work surface; divide dough in half. form each half into ball and flatten into disk. wrap disks separately in plastic; refrigerate at least 1 hour.

• after chilled, roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. transfer to 9-inch-diameter glass pie dish. trim overhang to 1 inch. fold edges under and crimp decoratively, forming high rim.
• chill crust 30 minutes.
• line crust with foil; fill with dried beans. bake crust until sides are set and pale golden, about 35 minutes. transfer to rack; remove foil and beans. brush warm crust with egg white. cool completely.

• meanwhile, line another baking sheet with parchment paper. roll out second pie crust disk on floured surface to 13 1/2-inch round. cut into 3/4-inch-wide strips. place strips on prepared baking sheet. chill while preparing filling.

:: for filling ::
3 pounds ripe peaches, peeled, halved, pitted, each half cut into 6 wedges (about 6-7 cups)
1/4 cup sugar
1/4 cup golden brown sugar
1/4 cup all purpose flour
1 vanilla bean, split lengthwise

• combine peaches, sugar, brown sugar, flour and in large bowl.
• scrape in seeds from vanilla bean; discard bean.
• toss to blend well. let stand until dry ingredients are moistened, about 30 minutes.

:: for pie ::
• preheat oven to 375°F.
• arrange 6 dough strips in 1 direction across top of pie, spacing apart. working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. gently press ends of strips to edge of baked bottom crust to adhere. trim overhang.
• bake pie 35 minutes. tent pie loosely with foil to prevent overbrowning. continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. cool pie on rack.

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