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.
Looks great! The Cook’s Illustrated peach cobbler recipe is also very good.
Thanks, I’ll check it out!
Now I’m hungry! Yum!