Thursday, June 19, 2014

Peach Almond Lattice Pie

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I've come to the realization that I'm more of a pie fan than I am a cake fan. There's something about pie that I love... the various fillings, the crust, the first forkful taken from the tip of the pie. I was reminded how much I love pie when Jen, the Baron's sister, made a Key Lime Pie for dessert at our recent Father Day cookout last weekend. It was a great pie and ever since, I've had pie on the brain. So with fresh peaches on hand, I made this Peach Almond Lattice Pie. Sweet, juicy peaches kissed with almond extract are packed into a buttery crust and topped with a lattice before baking up...

The original recipe called for all purpose flour, but I ended up subbing it with a gluten free flour blend. It also called for almond paste. To incorporate the almonds in, I added chopped toasted almonds into a crumb mixture sprinkled throughout the fresh peach filling that had a touch of almond extract. This was an excellent pie to make use of the first of the season's peaches. I especially enjoyed this with a scoop of ice cream!

Peach Almond Lattice Pie
recipe adapted from Country Living

Pie Dough:
4 1/4 cups all-purpose flour or gluten free flour blend
3/4 cup sugar
1 nutmeg
1/2 teaspoons salt
1/4 cup vegetable shortening
1 1/4 cups unsalted PLUGRA butter, cubed and chilled

10 tablespoons (or more if needed) ice water


Filling:
2 pounds fresh peaches, sliced into 1/2-inch wedges
1 teaspoon almond extract
cup sugar
1/3 cup all-purpose flour
1/4 cup chopped toasted almonds
2 tablespoons unsalted PLUGRA butter, cubed and chilled

Eggwash {1 egg + 2 tablespoons water whisked together}
2 tablespoons raw sugar


Make the pie dough: 
Combine flour, cup sugar, nutmeg, and salt in a large bowl. Using a knife or pastry blender, add the shortening and butter to the bowl and blend together until the mixture resembles coarse meal. 

Add the water, a few tablespoons at a time as necessary, and mix until just combined. Gather dough into a ball, divide in half, and flatten into disks. 

Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours or overnight. 

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Make the filling:
Combine the peaches and almond extract in a bowl; set aside.

In another small bowl, combine the sugar, flour, almonds and butter, mixing until the mixture resembles crumbs.


Assemble the pie
Preheat oven to 450 degrees F.

Roll 1 pastry disk on a lightly floured surface into a 1/16-inch-thick circle and using a long, sharp knife cut 10 one-inch-wide strips. Cover and chill strips.

Roll the remaining disk on a lightly floured surface into a 1/16-inch-thick circle. Transfer to a pie plate and trim, leaving a 1/2-inch overhang.

Line the bottom pie crust with some peaches. Sprinkle some of the butter mixture on top and then add more peaches over the crumb mixture. Continue to layer this way until both the peach and crumb mixtures have been used up. 

Weave the dough strips in a crisscross pattern to form a latticework top over the filling. Trim the ends, leaving a 1/2-inch overhang. Crimp the bottom crust and the lattice together. 

Lightly brush the pie top and edge with eggwash. Sprinkle with raw sugar. Bake on baking sheet for 15 minutes. Reduce temperature to 400 degrees F and bake until filling bubbles and crust is golden brown -- about 45 minutes.

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