The Best-Ever Latticed Cinnamon Peach Pie
Serving Size / Yield
- 2 1/2 C. all purpose flour
- 1 Tbs. sugar
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 1/4 sticks chilled unsalted butter, cubed
- 1/2 C. chilled vegetable shortening, cubed
- 4 Tbs. ice water
- 2/3 C. dark brown sugar
- 1/4 C. cornstarch
- 1 tsp. lime juice
- 1/2 tsp. ginger, ground
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. clove, ground
- 3 lbs. medium peaches, peeled, pitted, and sliced
Mix the first five ingredients in the bowl of an electric stand mixer. Add butter and vegetable shortening until it resembles pea-sized clumps. Add the ice cold water, and more if the dough looks too dry. Use the dough hook attachment to form into a ball.
Divide ball of dough into two (one ball about 20% larger than the other), and flatten into disks. Wrap and refrigerate for 3 hours.
While dough is refrigerating, mix the sugar, lime juice, spices, and cornstarch in a large bowl. Boil water in a medium saucepan, and blanch the peaches for about 1 minute. Add blanched peaches to the cornstarch mixture, and allow peaches to site for about 20 minutes.
Preheat the oven to 375, and roll out both disks of dough. Place the larger one into the bottom of a greased 9-inch pie dish. Roll out the smaller dough, and slice into 1/2-inch wide strips. Spoon the peach filling into the dish, and top with horizontally-aligned strips of dough. Place the remaining dough strips across the pie vertically, interweaving with the horizontal. Trim any overhang. Crimp edge as desired.
Bake for about 1 hour and 15 minutes, or until the crust has turned golden brown and the filling is thick and bubbling. Cool to room temperature before serving.