Pastry for a 9-inch double-crust pie
6 cups fresh peaches, peeled and sliced
1/3 cup all-purpose flour
1 tablespoon lemon juice
1 1/2 tablespoons Peach Brandy
1 cup granulated sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons butter, cut into 1/2 inch cubes
2-3 tablespoons milk (for brushing over lattice top)
Granulated sugar (for sprinkling over lattice top)
Preheat oven to 400 degrees F (200 C).
Prepare pastry dough for a double-crust pie. Divide the dough into two pieces and form into round discs. On a lightly floured work surface, roll out one disc into an 11-inch in diameter circle. Fold in half, then in quarters, and gently place into bottom of a 9-inch pie pan and unfold. Make small slits with knife on bottom crust to reduce shrinkage. Roll out the second disc for the lattice top into another 11-inch in diameter circle and with a pastry wheel or with a small sharp knife cut the dough for the lattice top into 10 (1/2-inch wide) strips.
Mix sugar, flour, cinnamon, and nutmeg in a large bowl. Stir in peaches, peach brandy, and lemon juice. Pour peach mixture into pastry lined pie pan. Dot with cubed pieces of butter. Cover peach filling with the 10 strips of dough making a lattice design. Seal edges of strips to bottom crust, and flute edges. Brush strips with milk to give the top a nice glaze. Sprinkle lattice top with granulated sugar. Cover edges of crust with aluminum foil strips to prevent excessive browning.
Bake pie in preheated 400 degree (200 C) oven for 40-45 minutes (removing the aluminum foil strips after 15 to 20 minutes of baking) or until lattice top is golden brown and pie juices are bubbling.
Remove pie from oven and place on cooling rack. Let pie cool completely. Serve at room temperature or slightly warmed with whipped cream, non-dairy whipped topping, or vanilla ice cream.
Makes 8 servings.
Photograph taken by Diana Baker Woodall© 2001
Date: December 28, 2001