|Julian's Fresh Peach Pie|
|Julian's Fresh Peach Pie with Lattice Cutout|
|Julian's Fresh Peach - Solid Top Crust|
Prepared pie dough, homemade or purchased
2 discs of dough, 1 for top and 1 for bottom, crusts required
3 pounds peaches
1/2 cup sugar, plus 2 tablespoons
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/8 teaspoon salt
2 tablespoons low- or no-sugar-needed fruit pectin*
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
2 tablespoon cornstarch
or 3 tablespoons Instant ClearGel
1 egg lightly beaten
1-2 tablespoons water
Sanding or crystallized sugar for decoration
*For fruit pectin purchase either Kraft Sure.Jell for Less or No Sugar Needed Recipes or Ball RealFruit Low or No-Sugar Needed Pectin.
Bring a large pot of water to a boil. Immerse peaches for 30 seconds to 2 minutes depending on ripeness of the peaches (the more ripe, the shorter the time); remove with a slotted spoon. Let cool briefly in an ice-water bath, then slip off the peach skins with your hands. If they will not come off use a potato peeler or knife to remove them. Pit and slice the peaches into a medium mixing bowl.
Add the sugar, lemon zest and juice, and salt to the peaches and toss gently. Let stand at room temperature for at least 30 minutes or up to 1 hour.
Combine pectin, cinnamon, nutmeg, and 2 tablespoons sugar in small bowl and set aside.
Prepare your pie crust and place the bottom crust in the pan, leaving at least 1/2" overhang. Refrigerate the bottom crust and leave the top crust sit out while you finish preparing the peach filling.
Adjust oven rack to lowest position and place a baking sheet on the rack. Preheat oven to 425F degrees.
Transfer 1 cup peach mixture to small bowl and mash with fork until coarse paste forms. Set aside. Drain remaining peach mixture through colander set in large bowl. Transfer peach juice to liquid measuring cup (you should have about 1/2 cup liquid; if liquid measures more than half cup, discard remainder). Return peach pieces to medium mixing bowl and toss with cornstarch or Instant ClearGel. Transfer peach juice to 12-inch skillet, add pectin mixture, and whisk until combined. Cook over medium heat, stirring occasionally, until slightly thickened and pectin is dissolved (liquid should become less cloudy), 3 to 5 minutes. Remove skillet from heat. Athe cooked pectin mixture to the peaches in the medium bowl along with the peach paste and toss to combine.
Remove the dough-lined pie plate from the refrigerator and transfer peach mixture to the pie plate, mounding peaches toward the center.
Cut the top crust pie dough into 8 strips. Lay 4 dough strips parallel to each other across pie, about 1 inch apart. Lay remaining 4 strips perpendicular to first layer of strips, about 1 inch apart. If you want a woven crust, lay the 4 dough strips as noted. Then when laying the additional 4 strips perpendicular, one by one lift the first strips so the dough weaves under every other strip, rather than over the top of all four.
Trim overhang to 1/2 inch beyond lip of pie plate. Press edges of bottom crust and lattice strips together and fold under. Folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Beat the egg with the water and brush the lattice strips and edge to moisten. Sprinkle with sanding or sugar crystals.
Place pie on the pre-heated rimmed baking sheet and bake until crust begins to brown, about 25 minutes. Rotate pie and reduce oven temperature to 375 degrees; continue to bake until crust is deep golden brown and filling is bubbly at center, another 30 minutes. If crust becomes too brown, cover loosely with foil. Remove from oven and let sit on a wire rack until room temperature. Refrigerate the pie for 3 hours, then bring to room temperature for serving. The latter refrigeration causes the corn starch to set and it will remain so even when brought back to room temperature.