Peach Lattice Pie Recipe

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Peach Lattice Pie
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Ingredients
13
Count
Nutrition
371
Calories
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Ingredients:

Directions:

  1. Position rack in center of oven and preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil; fill with dried beans. Bake crust until sides are set and pale golden, about 35 minutes. Transfer to rack; remove foil and beans. Brush warm crust with egg white. Cool completely.
  2. Meanwhile, line another baking sheet with parchment paper. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Cut into 3/4-inch-wide strips. Place strips on prepared baking sheet. Chill while preparing filling.
  3. For filling: Combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches and lemon juice and toss gently to coat. Let stand 30 minutes.
  4. Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter and cream (mixture will bubble vigorously); stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm. Preheat oven to 375°F. Add caramel and flour to peaches in bowl; toss gently. Transfer filling to crust, mounding in center.
  5. Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with cinnamon sugar.
  6. Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.
  7. Test-kitchen tip:Lattice Here's an easy way to create the beautiful lattice-top look without any of the tricky weaving: Simply arrange 6 of the chilled pie crust strips diagonally across the top of the pie, then place the remaining 6 pastry strips diagonally in opposite direction atop first 6 strips.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 371.25 Kcal (1554 kJ)
Calories from fat 218.31 Kcal
% Daily Value*
Total Fat 24.26g 37%
Cholesterol 69.61mg 23%
Sodium 41.87mg 2%
Potassium 451.25mg 10%
Total Carbs 38.7g 13%
Sugars 31.37g 125%
Dietary Fiber 4.2g 17%
Protein 3.53g 7%
Vitamin C 14.7mg 24%
Vitamin A 0.3mg 9%
Iron 0.1mg 1%
Calcium 34.4mg 3%
Amount Per 100 g
Calories 140.14 Kcal (587 kJ)
Calories from fat 82.4 Kcal
% Daily Value*
Total Fat 9.16g 37%
Cholesterol 26.28mg 23%
Sodium 15.81mg 2%
Potassium 170.33mg 10%
Total Carbs 14.61g 13%
Sugars 11.84g 125%
Dietary Fiber 1.59g 17%
Protein 1.33g 7%
Vitamin C 5.5mg 24%
Vitamin A 0.1mg 9%
Iron 0.1mg 1%
Calcium 13mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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