lattice pie crust

Classic Peach Pie Recipe - This Classic Peach Pie Recipe is a summer staple! Made with a lattice-topped double crust and filled with delicious peaches!

Classic Peach Pie Recipe

peaches

sugar + 2 tablespoons for topping

all-purpose flour

butter

Preheat oven to 425ºF.

Prepare two pie crusts according to instructions in the recipe. Arrange one pie crust dough into a pie dish and freeze according to the instructions. Roll the second pie crust dough and cut into 1-inch thick strips, refrigerate until ready to top the peach pie.

Place the peaches, sugar, and flour in a large saucepan set over low heat. Stir well and simmer over low heat until a thick syrup has formed, about 10 minutes. Remove from heat and set aside and allow to cool slightly.

Remove pie plate from the freezer and the strips from the refrigerator. Pour peaches on top of the bottom dough. Arrange the strips on top of peaches in a lattice pattern. Brush with melted butter and sprinkle top of cobbler with 2 tablespoons sugar.

Place the pie into the oven and bake until the crust has browned, about 30 minutes. Remove from the oven and allow to rest about 5 minutes before serving.

This apple pie recipe is easy to make from scratch! With a flaky, buttery pie crust and a sweet homemade apple pie filling, this apple pie is guaranteed to be a favorite. It&#x27;s perfect for the holidays or a weekend dessert.

Apple Pie

vanilla extract

all purpose flour

¼ cup to ½ cup granulated sugar (amount depending

brown sugar

cinnamon

nutmeg

salt

all purpose flour (may substitute up to half of the flour

sugar

unsalted butter,

water

milk

coarse turbinado sugar (optional)

Place the peeled, sliced apples in a large bowl.

Add the vanilla, ¼ cup flour, granulated sugar and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Set aside while you make the pie crust.

Make the Apple Filling

Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or your fingers to cut in the butter.)

Pulse to combine the dry ingredients. Add the cold butter cubes and pulse about 10 times, until the largest butter pieces are the size of small peas.

Add the ice-cold water and pulse just until the dough comes together.

Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.

On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie dish. (This is easily done by wrapping the dough round around your rolling pin to help move it.)

Make the Pie Crust

By this time, the apples should have released some of their juices. Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.

Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust. If putting the full dough round on top of the pie, cut a few slits in the top crust to allow steam to escape as the pie bakes.

To make a lattice top pie crust (see step-by-step photos in the post above): Cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie.

Brush the pie crust with milk (to help with browning and to help the coarse sugar stick) and sprinkle with coarse sugar, if desired.

Refrigerate pie for 30 minutes before baking.

Meanwhile, preheat oven to 400° F with a rack in the lower third of the oven.

Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking the pie for 40-50 minutes more, until the filling is bubbly. Check on the pie partway through the baking time and tent it with foil as needed to prevent the crust from over-browning.

Let the pie cool at room temperature for at least 2 hours before serving to allow the filling to thicken.

Store pie at room temperature for up to one day, or in the refrigerator, covered with plastic wrap, for up to 5 days. Pie can also be frozen, wrapped tightly, for up to 3 months.

Assemble the Pie

https://embed.mediavine.com/videos/h1plnmvurqupsxc6k0tq

A video demonstrating how to make an apple pie from scratch. This apple pie is made with a flaky, buttery pie crust. Includes steps to make a lattice crust. Easy, sweet, and delicious homemade apple pie filling. The best apple recipe for the holidays or a special dessert.

Apple Pie Recipe - Video

I love strawberries, but they are a bit too sweet and jammy on their own in a pie. The marriage of rhubarb and strawberries is perfection, because sometimes opposites attract.

Strawberry Rhubarb Pie

(375 grams) all-purpose flour

(85 grams) lard or vegetable shortening, chilled

ice water (more

vodka

Egg egg

Sugar

(907 grams) strawberries, fresh or frozen (cut in half if fresh and left whole if frozen)

(200 grams) sugar

cornstarch

To make the pie crust: Have all of your ingredients ready and chilled. Combine the flour, salt and sugar.

Add the butter. Use a pastry cutter or your hands to work the butter into the flour, until it looks like cornmeal and starts to stick together when squeezed. You want to keep some of the butter in pea-sized pieces. If the butter is too soft and it won&#39;t stay in pieces, place the bowl in the freezer for about 15 minutes and then try again.Add the shortening or lard in the same way, making sure to keep everything well chilled.

Mix together the water and vodka and add to the flour/butter mixture.Stir this with your hand or a wooden spoon, but be very gentle. The goal is to keep the pea-sized chunks of butter in tact.

When most of the flour is coming together, gently fold the dough with a bench scraper into a ball. It should not be perfectly smooth, but, it should also not seem dry or crumbly. If there is still any powdery flour, you can add drops of water to the pie dough. Elongate the ball into a squat log.

Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.

To roll out the pie crust:When you are ready to prepare the pie, roll one of the disks out on a floured surface. If the dough seems hard, let it sit at room temperature for about 10 to 15 minutes. This will prevent the edges from cracking too much. You still want the dough to be chilled, so the butter doesn&#39;t get too soft.

As you are rolling, you can round out the edges with your hands. Cracking edges are part of the beast, but this will help to keep them smoother.

Once you have it rolled out to about 1/8-inch thick round, measure the dough to make sure it will fit the 12-inch pie plate. I usually just hold the plate over the dough and eye it. There should be about 2-inches of extra dough beyond the bottom of the plate.

Fold the dough over the rolling-pin to lift it. Lift it over the plate and gently fit the crust into the plate. Do NOT trim the edges yet. Set the crust in the refrigerator while you prepare the filling.

To make the filling:Cook the strawberries and vanilla over gentle heat (use a fork to break up the fruit if using fresh strawberries) until they start to break down slightly. Cook until the strawberries are tender and have released their juices.

Whisk together the sugar and cornstarch, then add the rhubarb and sugar mixture to the strawberries. Cook over medium-low heat until the mixture starts to thicken and turn translucent. Remove from heat and allow to cool to room temperature before filling the pie shell and covering with lattice top.This step can be done ahead and chilled, but it may increase the baking time by a little bit.

To bake:Preheat oven to 425°F. It is best, but not a must, if you have a Pizza Stone or Baking Steel in the oven, to make sure you get a nice bottom crust.

Freeze the pie until the crust is quite hard before brushing with egg wash and sprinkling with sugar. Set the pie on a baking sheet (in case the juices bubble over) and then set it directly on the preheated baking stone/steel.

Bake for 30 minutes and then drop the temperature to 375°F. Continue to bake until the fruit juices are bubbling throughout the pie and it has puffed slightly in the middle. This can take up to an hour, depending on how long you froze the pie. If the edge of the crust is browning too quickly, tent with foil.

Allow the pie to cool completely before cutting or it may be too loose to cut. This pie will still have some juice to it and not set up solid, because I don&#39;t like a gloopy filling.If you want a cleaner slice, you&#39;ll want to add another tablespoon or two of cornstarch.

This really is the best Strawberry Rhubarb Pie recipe made with a sweet-tart ruby-hued filling in a flaky, buttery homemade pie crust! It&#039;s fantastic all on its own or with a scoop of vanilla ice cream!

Best Strawberry Rhubarb Pie Recipe

recipe double-crust pie crust

strawberries, (washed, hulled and cut into pieces about the same size

Tablespoons minute tapioca

Tablespoon all-purpose flour

lemon zest

lemon juice

Tablespoons salted butter

Prepare double-crust pie crust recipe. Roll out one half of the crust and cover the bottom of a pie dish, while reserving the other half of the dough for the top crust.

Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla together in a large bowl and pour out into prepared crust.  Slice the butter into small chunks and place them around the top of the strawberry rhubarb filling.

Roll out the remaining half of the pie crust and gently place it over the filling either as a solid crust with slits cut into it for ventilation or by cutting into strips and laying them out in a lattice pattern. Crimp to seal edges.

Make an egg wash by beating the egg with 1 teaspoon of water in a small bowl, then brush it over the top of the pie with a pastry brush and sprinkle the top of the pie with a teaspoon or two of sugar.

Loosely cover the edges of the pie with foil and bake at 425 degrees F for 15 minutes.  Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling is bubbling and the crust is a golden brown.

Let the pie cool for at least 2 hours before cutting and serving.

This easy Homemade Cherry Pie recipe is the best I&#x27;ve ever had.  It&#x27;s made from scratch with an easy cherry pie filling using canned tart cherries, which means you can easily enjoy homemade cherry pie all year round.

Best Cherry Pie Recipe

[double pie crust recipe]

cherries

(200 grams) granulated sugar ((200 grams))

Red food coloring ((optional))

sugar (for sprinkling on top)

In a medium saucepan, whisk together the sugar, cornstarch, and salt, then add the reserved cherry juice from the canned cherries.

Bring the mixture to a simmer over medium heat, stirring frequently until thick and bubbly and the cloudy liquid turns into a clear gel, about 5 to 7 minutes.

Stir in the cherries, butter, and food coloring, if using, then cool completely before adding to the pie crust. This can be done up to 1 week in advance and stored in the fridge in an airtight container.

Preheat oven to 425°F.

On a lightly floured surface, roll out the bottom pie crust and use it to line a 9-inch deep dish pie plate. Spoon the cherry pie filling into the bottom crust.

Roll out the remaining crust and use it to top the cherry pie filling. You can make a lattice crust, or just do a solid crust with slits cut in the top using a sharp knife for venting. Be sure to seal the edges, either by crimping or fluting, then brush the top crust with the beaten egg and sprinkle with sugar, if desired.

Bake for 10 minutes at 425°F, then decrease the oven temperature to 375°F and finish baking for 45-50 minutes, until the crust is golden brown on top and the filling is bubbling. Check the pie around 25 minutes and cover the edges with a pie protector or tinfoil if they are starting to brown too much.

Remove the pie from the oven and cool for at least 3-4 hours before serving.

This is ACTUALLY the best cherry pie recipe I've ever had - and it's because of the filling. I don't remember the crust at all, but the filling is incredible. I have this page bookmarked and use it every yer. One tip: I feel like TJ's either stopped selling its cherries or they're hard to find - but Aldi actually sells a very similar cherry (sour morello's in light syrup). They work exactly the same!

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