Friday, August 22, 2014

Lattice Top Peach Pie – How to Weave Dough Like a Dream

We are right in the middle of peach season, and what better way to show them off, than in this classic, lattice-top pie? And by classic, I mean the peek-a-boo crust design, not the filling, which has a few ingredients that are definitely not classic.

By the way, if you’re peaches are too ripe to peel, then you can remove the skin by cutting an “X” on the bottom and dipping in boiling water. Of course, if they’re really ripe and juicy, you probably shouldn’t be making pie with them anyway. Those are the kind of peaches where you take off your shirt and just eat them over the sink.

Above and beyond beautiful, this lattice design is also very practical. When you’re making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded “watery pie syndrome.” That’s also the reason we boil the excess juices down to a syrup. 

So, whether you use this lattice-top technique for a peach pie, or other juicy fruits, I hope you give it a try soon. Enjoy!

Ingredients for One 10-inch Pie:
about 3 pounds fresh peaches, peeled and sliced (about 2 lbs 12 oz once trimmed)
1 cup white sugar, divided
tiny pinch of salt
1/4 cup flour
1 tbsp cornstarch
pinch of cayenne
1 tsp lemon juice
pinch of cinnamon
enough pie dough for a double crust pie (get recipe here)
- Bake at 350 F. until browned and bubbling. Mine took about 1 hour 15 minutes, but I peek a lot)


Unknown said...

That's beautiful. It's like you're reading my mind, overflowing with thoughts of peaches that have come into season with a vengeance. You can't have Summer without them. Thanks John!

Julie said...

What a gorgeous, delicious looking pie! Thank you for the recipe and the tip about reducing the juices....By the way, a serrated peeler works great on ripe peaches. I love my Kuhn Rikon peeler so much I bought a second one.


My peaches are ripe & I need to master the art of making good pie dough. In the past, the dough was too tough. Your instructions are very enjoyable and inspire me to at least try the recipe.

Thanks for taking the time to share.

Anonymous said...

Okay, John. Here's a couple of totally unrelated questions that I'd like to know. You might know I'm a new fan, and I don't know things yet, so yeah!. First off, just out of curiosity, how old are you? And secondly, as well out of curiousity, what's with cayenne? I'd like to know the story! :P (pls maek jollof rice)

Anostiana said...

This looks absolutely delicious! Gonna give it a try tomorrow! :)

Unknown said...

Thanks so much chef John! I know I emailed you about the peach pie before and I really appreciate the advice! So sorry I haven't gotten back to you because I wanted to share with you my results. But I haven't really tried it again because the house had to eat a lot of peach pie before I could muster some courage to leave you a message! All I'm trying to say is thank you so much and I'll definitely try this again soon :)

Unknown said...

Chef John, this looks like a great recipe and now wish I hadn't passed up the freestones yesterday at the farmer's market.
I have a couple of questions for you. First, why didn't you par-bake your bottom crust with some weights? Wouldn't that have made the bottom a little bit more crisp? Second is when to par-bake a crust and when not to? Is there a general guideline?
Thanks for your time, and all your great recipes, your royal Chefleeness.

Dan said...

Even better with Chinese Five Spice instead of cayenne and cinnamon.

Chef John said...

I'm no pie expert, but I usually only blind bake if for a single crust pie, like coconut cream, etc.

For pie like this I never bother. I'm sure it would make the bottom better though. May hard to get the top weave to stick to the cooked dough? Not sure!

The Vincent Family said...

I followed the procedure, but still came out with watery pie! What gives? I mean, it tasted delicious, so who cares, but it was watery!

S/V Blondie-Dog said...

Dang Chef! Thanks yet again fer' another awesome recipe. I'll also has ya' done knows dat' I do luvs' succulent, perky peaches as my finicky lady-friend be gratuitously attesting to. In facts' I'm sure dat' she'd be da' first to tells' ya' dat' I only be too eager to shake her lovey-dovey tree. Thanks! You're da' best!

Unknown said...

Hey chef John, are you able to make a teriyaki sauce for wings? I haven't seen one yet that makes me want to attempt one.

Anonymous said...

Chef john, what pie dish are you using? I really like it. Did you get it online?

Chef John said...

Sorry, don't remember! Had it forever.

Jesse from Detroit said...

What's with the cornstarch? What does it do for the pie?

McShine said...

@ The Vincent Family: I found 20-30 minutes to be a little bit too short as well...I let it sit for another 20 minutes after I drained them and found them sitting in quite a bit of liquid I drained them again, reduced the sirup again and then it came out perfect :)

ScienceSusan said...

No diamond lattice? Hardly pointy at all.

cookinmom said...

Made this and it was wonderful!!! Good flavor and was not watery at all. Warm w/ ice cream on top! Marvelous, simply marvelous!

Unknown said...

Chef John, I owe you a thanks for this one, because this pie just helped me win first place in our company bake-off!! (along with your philly style vanilla ice cream, yum.) I live in Alabama mind you, so even though you're a west-coast guy, please know that a bunch of Southerners approve of this recipe.

I avoided watery-ness by letting my peaches macerate in the sugar about an hour (or as long as it took us to eat dinner), then let them drain for 30 minutes while churning the ice cream.

I'm too far away to split my prize of a gift card with you, but if I'm ever in San Fran, man would I like to buy you a beer. Thanks Chef!

Unknown said...

Hey Chef John,

That peach pie looks unbelievably incredible. A quick question though.
I noticed in the video (and in the accompanying blog post) you
didn't seem to make any mention of or show yourself doing a blind bake
for the bottom crust with the parchment and pie weights and that
whole thing.

Is that not necessary with this peach pie recipe?
I know in your awesome looking pecan pie video, you do execute the
blind bake so I wasn't sure why the peach pie didn't need it. What's the
difference chef?

Is the fact that the ingredients for the pecan pie filling are
just a little more wet? However, I know in the peach pie video, at the very least you do talk
about reducing the macerated peach juices for the very reason to prevent
the soggy bottom and I immediately thought well, isn't he going to also do a blind bake just to cover all the bases?


Steph said...

I have made this pie over and over again. It turns out perfect every single time. Thanks for sharing this recipe!