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Peach Lattice Pie

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Although apple pie might be the iconic American pie, in summer, when peaches reach their peak, there’s no surpassing an old-fashioned latticed peach pie. Be sure to choose ripe, juicy peaches that give slightly when gently squeezed. Better yet, ask for a sample at your local farmers’ market to make sure the fruit is intensely flavorful, with the perfect balance of tart and sweet.

Peach Lattice Pie

3 lb. (1.5 kg) peaches, peeled

5 Tbs. (2 1/2 oz./75 g) plus 2 tsp. sugar

2 tsp. fresh lemon juice

3 Tbs. quick-cooking tapioca

Basic Pie Dough for a double-crust pie, divided into 2 disks, one slightly larger than the other

1 Tbs. all-purpose flour

1 egg beaten with 1 Tbs. heavy cream

 

Position a rack in the lower third of an oven and preheat to 400°F (200°C). Have ready a 9-inch (23-cm) pie pan.

 

Halve and pit the peaches, then cut them into slices about 1/2 inch (12 mm) thick. Place in a large bowl, add 4 Tbs. (2 oz./60 g) of the sugar, the lemon juice and tapioca and stir gently to coat. Set aside.

 

On a lightly floured surface, roll out the larger dough disk into a 12-inch (30-cm) round about 1⁄8 inch (3 mm) thick. Transfer to the pie pan and fit the dough into the pan. Sprinkle the flour and 1 Tbs. of the sugar over the crust. Pour the peach mixture into the crust and spread evenly. Roll out the smaller dough disk into a round about 1⁄8 inch (3 mm) thick. Using a pastry wheel, cut the dough into strips about 3/4 inch (2 cm) wide.

 

To make the lattice, beginning about 1 inch (2.5 cm) from the edge of the pie pan, lay about 5 of the strips about 1 inch (2.5 cm) apart over the filling. Fold back every other strip halfway over itself. Place a strip at a slight angle across the unfolded strips. Return the 2 strips that have been folded back to their flat position. Pull back the 3 alternate strips. Place the next strip across the unfolded strips about 1 inch (2.5 cm) from the last strip. Continue folding back and weaving strips until the top of the pie is latticed. Trim the dough overhang and then roll it under itself to make a rim. Gently brush the lattice with the egg mixture, then sprinkle with the 2 tsp. sugar.

 

Bake until the edges of the crust begin to brown, about 15 minutes. Reduce the oven temperature to 350°F (180°C) and continue to bake until the crust is lightly browned and the filling is bubbling, 40 to 45 minutes, covering the edges with foil if the crust browns too quickly. Let cool completely on a wire rack, about 2 hours, before serving. Serves 8.

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Little Plum Galettes

Plum galettes

Think of these charming desserts as individual rustic fruit pies. Pleating the edge of the crust over the filling give the galettes a pretty appearance. When pleating the dough, work quickly so your fingers don’t melt the butter in the dough, which will produce a tough crust.

Little Plum Galettes

Basic Pie Dough for a double-crust pie, divided into 2 disks

1⁄2 cup (4 oz./125 g) sugar, plus more for sprinkling

2 Tbs. cornstarch

1⁄4 tsp. ground cinnamon

1⁄8 tsp. salt

2 lb. (1 kg) plums, pitted and cut into small chunks (about 4 cups)

1 large egg beaten with 1 Tbs. heavy cream

 

Line 2 rimmed baking sheets with parchment paper.

 

On a lightly floured surface, roll out both dough disks into 12-inch (30-cm) rounds. Using a 6-inch (15-cm) cardboard circle and a small, sharp knife, cut out 3 or 4 rounds from each dough round. Press the scraps together and reroll to cut out more rounds. You should have a total of 8 rounds.

 

Place the dough rounds on the prepared baking sheets. Do not trim the edges of the dough.

 

In a small bowl, stir together the sugar, cornstarch, cinnamon, and salt. Place the plums in a large bowl, sprinkle with the sugar mixture, and toss to coat evenly.

 

Place about 1⁄2 cup (3 oz./90 g) of the plum mixture in the center of each dough round, leaving a 1-inch (2.5-cm) border all around. Fold the border up and over the filling of each tart, forming loose pleats all around the edges and leaving the centers open. Refrigerate the galettes on the baking sheets until the dough is firm, 15 to 20 minutes.

 

Meanwhile, place a rack in the lower third of the oven and preheat to 375°F (190°C). Lightly brush the top crust with the egg mixture (you will not use all of it). Sprinkle the crust with sugar. Bake the galettes until the crusts are golden and the juice around the plums has thickened, about 40 minutes. Let cool on the baking sheets on a wire rack for about 15 minutes before serving. Makes 8 galettes.

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Recipe Roundup: Thanksgiving Pies

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It’s the grand finale for our favorite meal of the year: the Thanksgiving pie! Whether you swear by the classics or are looking for a sweet new spin, these autumnal recipes have you covered. Keep reading, and get inspired to start baking.

 

Classic Pecan Pumpkin Butter PieClassic Pecan Pumpkin Butter Pie
This pie’s filling is a snap to prepare with Muirhead pecan pumpkin butter. With flavors of ripe pumpkin, premium pecans and classic spices, it’s a customer (and employee!) favorite every year.

Salted Caramel Apple Pie with Lattice CrustSalted Caramel Apple Pie with Lattice Crust
Capture the flavor of fall with a delicious apple pie, a traditional autumn favorite that gets a modern twist here with the addition of salted caramel.

Deep-Dish Apple Bourbon Streusel PieDeep-Dish Apple Bourbon Streusel Pie
Baked in a rectangular baking dish, this pie is perfect for serving a crowd. It’s packed with apples and spiked with a splash of bourbon, then topped with a crispy, buttery streusel.
Pear-Almond Pies with Toasted Almond-Spice Ice CreamPear-Almond Pies with Toasted Almond-Spice Ice Cream
Sized for individual servings and prepared with ourBreville pie maker, these little pies will be a hit at any gathering. Puff pastry makes a wonderfully flaky crust for the ripe pear filling.
Apple-Ginger-Cranberry Pie with Vanilla Ice CreamApple-Ginger-Cranberry Pie with Vanilla Ice Cream
Here, autumn flavors of apple and cranberry get an extra hit of warmth from crystallized ginger. This pie is easy to make ahead, which makes it great for entertaining.

Classic Pumpkin PieClassic Pumpkin Pie
This traditional pie is easy to make, so get the whole family involved! The creamy, spiced pumpkin filling is wonderfully comforting and a little nostalgic. To add a fanciful finish, use decorative piecrust cutters to create shapes from rolled-out pie dough. Then bake the cutouts and place them on the baked and cooled pie.

Apple PieApple Pie
There is nothing more homey, autumnal and American than a warm apple pie cooling on the kitchen counter. Top each slice with a scoop of vanilla ice cream or slices of sharp Cheddar cheese.
Spiced Apple-Cranberry PieSpiced Apple-Cranberry Pie
A medley of spices gives a flavor boost to this pie, which makes a festive addition to a winter gathering. Apples complement the flavor of tart cranberries, creating a bright, colorful filling.

Pecan PiePecan Pie
This Thanksgiving dessert is easy as pie, thanks to our jarred pecan pie filling. For even faster prep, use our piecrust mix instead of making the dough from scratch.
Pumpkin Ice Cream PiePumpkin Ice Cream Pie
Put a new spin on your holiday pie by filling it with pumpkin ice cream. A crispy crust and whipped cream topping completes this gorgeous dessert.
Sweet Potato Pie with Pecan StreuselSweet Potato Pie with Pecan Streusel
Sweet potatoes make a delicious and unexpected substitute for pumpkin in pies. This Southern-inspired treat is a great way to showcase yams in a new way.