Recipe – Fall lattice cinnamon peach pie (From scratch)

Hola! Have been neglecting this blog quite a bit for the past few months, but its time to refresh this space with some updates of what I’ve been up to recently 🙂

Today’s recipe will be a classic summer peach pie given a fall twist with the addition of cinnamon into the pie filling. For the pie pastry, I used food.com’s Homemade Pie Crust Recipe which has had some great ratings! You can tweak the portions according to how much pie pastry you need.

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PIE PASTRY 

For 2 pie crusts:

Ingredients

  • 2 cups all purpose flour, sifted
  • 1 teaspoon salt
  • 2/3 cup butter
  • 5-7 tablespoons of cold water

Method: 

  1. Put flour into a mixing bowl with the butter.
  2. Using a pastry cutter, cut the butter into the flour.
  3. add salt and water.
  4. Mix until dough is formed.
  5. Roll out on flat surface.
  6. Bake at 375 degrees until brown.

PEACH PIE FILLING

For 6-8 servings

Ingredients

  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4-1/2 cups sliced peeled peaches
  • Pastry for double-crust pie (9 inches)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter

Method

  1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
  2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
  3. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

This recipe all in all worked out perfectly for me and will be my go-to pie recipe in the future. The crust is easily manageable for pie-beginners. I will describe the crust as firm and buttery with texture, and the filling moist, sweet and flavourful. Wonderful combination. (You can cut the sugar if you opt for a less sweet pie) And of course, rave reviews from fellow family and friends mean that this recipe deserves a big thumbs up!

Credits to:

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