Lattice-top Peach Pie with Butter Crust
10 firm but ripe peaches, sliced
¾ cu light brown sugar, packed
¾ cu granulated sugar
¼ cu flour
1 tsp ground cinnamon
½ lemon, juiced and strained
4 tbsp sweet butter cut into cubes
2 tbsp turbinado sugar
2 tbsp (about) of half & half
2 ½ cu all-purpose flour
1 tbsp sugar
¾ tsp salt
1 cup (2 sticks) chilled unsalted butter, cut into ½” cubes
6 tbsp (about) ice water
Combine peaches, brown sugar, granulated sugar, flour, cinnamon and lemon juice in large bowl.
Roll out one of the dough disks to fit a 9-inch pie dish, letting it hang over edge.
Pour pie filling into pie dish and dot with the cubes of butter.
Roll out 2nd dough disk. Using pizza or pie dough cutter, make ½ inch strips for lattice top. Weave lattice on top of pie filling. Pinch edges together to seal dough and wrap edges lightly with foil to prevent burning.
Place a foil lined cookie sheet bottom oven rack into a 450 degree preheated oven. Place pie on middle rack. Back for 30 minutes.
Lower oven temp to 400 degrees. Gently remove foil from crust. Brush half and half on crust and sprinkle with turbinado or crystallized sugar.
Bake until golden brown, about 30 minutes.
Cool before serving.
Great with vanilla ice cream
Mix flour, sugar, and salt in food processor.
Add butter and pulse until coarse meal forms.
Slowly blend enough ice water to form moist clumps. Gather dough into ball and divide in half.
Form dough halves into 2 balls and flatten each into disks.
Wrap each half in plastic wrap and chill 2 hours or overnight.