Pacific Northwest: Taste

Blue Ribbon Peach Pie
Makes one 9-inch pie
3 pounds ripe peaches
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice

1. Prepare the butter pastry (see below) and chill it in the refrigerator while you make the pie filling.

2. In a large pot over high heat, bring a gallon of water to a full boil. Fill a large mixing bowl with ice water and set aside. Drop the peaches into the boiling water; after one minute, use a slotted spoon to lift them out and put them in the ice water. The skins will slip off.

3. Slice the peeled peaches and combine them with the sugar, cornstarch and lemon juice.

4. Roll out one round of the pastry into a 12-inch circle. Fold the circle into quarters and place the folded pastry in a 9-inch pie pan, the point of the folds in the center. Unfold the round of dough in the pan and press it into place, letting the excess dough hang over the sides. Put the peach filling into the pastry-lined pie pan.

5. Roll the second piece of dough into a 12-inch circle and, using a pizza wheel or a sharp knife, cut the dough into 1-inch-wide strips. Lay half the strips of dough over the filling and fold every other one back on itself to the left. Starting at the right edge, lay a strip of dough at a 90-degree angle from the first strips you laid and unfold the strips that were folded back. Fold the strips that were not folded the first time and lay another strip. Repeat this process to create a lattice top over the surface of the pie. Press the edges of the dough around the edges of the pan and trim off the excess.

6. Put the pie pan on a baking sheet to catch any overflow. Bake in a preheated 400-degree oven 55 to 65 minutes. The crust should be well browned and the filling should be bubbling up between the seams of the lattice top. Cool the pie on a rack for at least an hour before serving so the juices have time to set.

Copyright © 2001 The Seattle Times Company

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