Saturday, August 1, 2009

Punkin and Peach Pie

Lattice-Topped Peach Pie

makes 12 servings (if you eat tiny, skinny pieces)
prep 20 minutes (unless you are working with a four year old and can't peel peaches due to poor hand eye coordination- YOU, not the four year old)
Bake at 375 for 45 minutes, then at 350 for 20 minutes

1 package refrigerated pie crust (2 per package)
1/2 cup plus 1 teaspoon sugar
3 tablespoons cornstarch
pinch salt
pinch ground allspice
3 pounds peaches, peeled, pitted, and sliced (about 8 peaches)
1 egg white

1. Heat the oven to 375. Fit one piecrust into a 9 inch pie dish. Refrigerate while preparing filling. In a small bowl, blend 1/2 cup of sugar, the cornstarch, salt, and allspice.

2. Place peaches in a large bowl. Add sugar mixture and stir to combine. Pour peach mixture into the bottom crust.

3. Unroll the second crust. Place a lattice cutter (if you can find one, which probably won't be the case) on a cutting board. Drape crust over cutter and roll with rolling pin until piecrust is cut. Or be like me and try to cut your own lattice. LOL. Drape lattice piecrust over pie filling. Fold top crust edges together and crimp. (Isn't that what I used to do with my hair in the 80s?). Brush with egg white and sprinkle with remaining sugar. Extra sugar doesn't hurt.

4. Bake at 375 for 45 minutes. Lower oven temperature to 350 and continue to bake for 20 minutes or until fruit is bubbly and crust is nicely browned.