Another month, another pie! For my August pie, with Thom’s input (he loves peach) I went to Cook’s Illustrated and found a recipe for a lattice-top fresh peach pie. OK, to the pics!
After blanching and much peeling, pitting, and slicing:
I was up for the new challenge of a lattice top, and I have to say, it was a lot easier than I thought it would be. For some reason I imagined having to actually weave the strips of dough, but it’s just a matter of laying down and folding back the strips, strategically of course.
After a cut and crimp (sounds like a salon treatment) and a dusting of sugar, it’s ready for the oven:
Et voilà. I’m very happy with how it turned out. Unlike a couple of the other pies I’ve made, this one set up really well via the instant tapioca (the recipe calls for potato starch, which is finer than tapioca). It’s a minor aesthetic thing, but if I were to make this again I would grind the tapioca a little more so that it disappears more easily into the filling.
Mmm, peachy! There were leftover dough strips and filling, so I made that into a kind of mini-tart, which Thom and I ate that night as a preview before sharing the pie the next day.
More photos of this and other pies are in my pie project set on Flickr.