Ingredients
Scale
- 2 and 1/2 cups all-purpose flour (spooned & leveled), plus more for shaping and rolling
- 1 teaspoon salt
- 6 Tablespoons unsalted butter, chilled and cubed
- 2/3 cup vegetable shortening, chilled
- 1/2 cup ) ice cold water
- 2 ½ cups peaches (diced, fresh or frozen)
- ½ cup brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon cardamon
- 1/2 teaspoon ground ginger or freshly grated ginger
- 2 tbsp potato starch (can be replaced with corn starch)
- ½ cup ice cold water
- 1 stick butter
- 2 egg yolks
- ½ tsp salt
Instructions
- For the Pie Crust:
- Whisk the flour and salt together in a large bowl.
Add the butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). In this step, you’re only breaking up the cold fat into tiny little flour-coated pieces; you’re not completely incorporating it. Do not overwork the ingredients. - Using a fork combine butter, egg yolk and flour by pressing it. Add water and make the dough. Once the dough is formed, wrap it in plastic wrap and chill in the freezer for about 30 min. Or, you can chill in the friedge for 2 hours.
- Prepare the filling: Cut peaches in small chunks and place them in a medium bowl.
- Lightly toss peaches in sugar and potato starch. Add remaining spices and a dash of salt. Combine everything gently.
- Once dough is chilled, divide, and put aside one third of the dough to make a lattice top.
- Roll out the larger portion on a lightly floured surface using a rolling pin. Make an oval shape to fill a 9 inch pie dish.
- Transfer the pie crust to the pie plate and trim the edges. Pour the peach filling into the pie crust.
- Roll out your last portion of pastry and use a pizza cutter to cut the dough into 1-inch strips.
- Arrange 5 strips of the dough over the pie filling, placing them all in one direction.
- Add 5 more strips in the opposite direction, lifting strips and weaving over and under forming a lattice. Keep repeating this process until the pie is covered.
- Bake the pie on the center rack at 425°F for 20 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375° (190°C). Place a pie crust shield (bascially pieces of aluminum foil) on the edges to prevent them from over-browning. See post for additional details.
- Bake for 35 more minutes.. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F when done.
Optional: brush the top of lattice with egg yolk to achieve a glaze before putting it in the oven
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 305
- Sugar: 15
- Sodium: 246
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 5
- Cholesterol: 76