July 4th Dessert: Peach Pie Recipe (Lattice-Top Pie)
We have been blessed with an abundance of insanely juicy and delicious doughnut peaches this year, and best of all, we got to them before the squirrels did! Like the more traditional apples, peaches also symbolise America, summer and the 4th of July and I thought it would be fun to use them in a dessert. As an added bonus, doughnut peaches represent our family really well, as they are also Asian "immigrants" to the land of the free.
I prepared a traditional peach pie, but for a twist, I added a touch of ginger. I also decided to top the pie with a lattice pastry dough. I watched Disney movies over and over again during my childhood and I always dreamed of making a pie as beautiful as the one Snow White made.
What's better with warm pie than ice cream? Since I made a fairly traditional pie, I paired it with a surprisingly rich goat milk ice cream. The sweetness from the peach pie filling and the light tartness of the goat milk are wonderful foils. Stay tuned for the goat milk ice cream recipe!
Yields: 6 servings1-3/4 pounds doughnut peaches (or regular peaches)
1 cup granulated sugar
½ teaspoon ground cinnamon, freshly grated
2 teaspoons freshly grated ginger
1 tablespoon candied ginger, finely chopped
3/4 teaspoon vanilla extract
2 cups all-purpose flour, + 2 tablespoons for the filling
¼ teaspoon salt
9 tablespoons unsalted butter (cold), diced
3 tablespoons ice water
1 teaspoon canola oil (or any neutral oil), for greasing the food processor
Prepping the peaches:
This step is optional but I like that the pie filling is skinless. Here's a neat method to peel peaches. Make a delicate criss-cross cut at the bottom of each peach using a sharp hook-like paring knife (don't make a deep cut so as not to bruise the fruit). Fill a saucepan with cold water and bring to a boil. Place the peaches in the water and wait for at least 30 seconds. Remove the peaches quickly (I use a large strainer), then transfer to an ice cold bath to stop the cooking process. The skin of the peaches will come right off. Cut the peaches in half. Remove the pit and cut in chunky pieces, gathering as much juice as possible. Set aside.
Making peach pie filling:
In a small saucepan, melt 1 tablespoon butter. Add the candied ginger. Cook, stirring well, for about 2 minutes. Transfer to a plate.
Place the peaches, 3/4 cup granulated sugar, 2 tablespoons flour, vanilla and ½ teaspoon cinnamon in the same saucepan. Toss well. Add the candied ginger and freshly grated ginger. Cook over medium heat for about 5 minutes until the peaches are fragrant. Stir frequently.
For the pastry dough:
Lightly oil the bowl of your food processor with a silicone brush. Add 2 cups flour, 4 tablespoons sugar and salt. Pulse for a few seconds, then add 8 tablespoons of cold butter. Pulse the mixture until it forms crumbs of butter and flour. Add the ice water. Pulse another 3-4 times until it forms a dough ball. Do NOT over-mix. Transfer the dough onto a pastry board lined with a sheet of parchment paper. Place a silicone mat (or parchment paper) on top of the dough like a sandwich. With a rolling pin, even out the dough to about ¼ to ½ inch thickness. Create 12 6"-diameter disks. Set 6 disks aside in the refrigerator until you're ready to assemble.
Line 6 individual non-stick pie molds with parchment paper. Place the dough in the individual pie shells (or in 2 9-inch pie pans).
Place the pie molds onto a baking tray lined with a silicone mat. Place about 3 tablespoons of the peach pie filling in the center. Even out the filling.
Create 6 lattice-top crusts (see tips) using the remaining dough disks and crown the mini peach pies with the lattice covers.
Chill in the refrigerator for about 15 minutes prior to baking.
Bake for 15 minutes at 375°F, then lower the temperature to 350°F and cook for another 20-25 minutes until golden.
Allow to cool for about 15 minutes.
Serve warm with a scoop of vanilla ice cream.
You could replace the peaches with any fruit you have on hand.
You could also add other dried fruit such as dried peaches or raisins instead of candied ginger.
I usually get a bag of cinnamon sticks at a more reasonable price at the Indian market, compared to the regular local chain stores. I grated it using a Microplane. You can use ready-made ground cinnamon but I think the flavor is more intense when freshly grated.
A little reminder on how to grate ginger: Clean the ginger and remove any dirt. Peel 1 1-inch ginger chunk with a paring knife. Grate the ginger with a fine mesh microplane. Gather about 1-½ teaspoons of grated ginger root.
Instead of making individual desserts, you could also lay the dough in a pie pan and make a large peach pie or 2 9-inch pie.
How to make lattice pie crust: This step is optional but adding an old-fashioned lattice crust gives the pie a prettier, more polished presentation. Weaving looks complicated but really is really simple. Once the pastry dough is rolled out (you might want to dust more flour), cut the dough disk into thin strips using a sharp knife or a pizza cutter. Space out half the strips of dough over a cutting board lined with plastic wrap. Place a strip perpendicularly to the already placed parallel strips into a cross design (starting from the middle). Lift every other parallel strip over the perpendicular strip. Connect the perpendicular strip with the parallel strips. Repeat the same procedure until the entire pie is covered with the woven-dough. Cover with another piece of plastic wrap and let the lattice top harden in the refrigerator. When you're ready to bake, cover the pie molds. Trim the excess dough by snipping the ends using kitchen shears. Your pie will come out gorgeous!
Published By: on July 1, 2011.
The pie is ready to be baked.