Perfect Lattice Peach Pie Recipe for Summer Baking

In a large saucepan, combine the sliced fruit, sugar, lemon juice, and salt. Cook over medium heat, stirring often, until the fruit begins to soften and release juice, about 5 to 8 minutes. Carefully remove about ½ cup (120 grams) of the hot juice and place it in a small bowl. Whisk the cornstarch into that reserved juice until smooth, then stir the mixture back into the pan. Bring to a boil and cook, stirring frequently, until the filling becomes thick and translucent, 1 to 2 minutes. Remove from heat and let cool completely before filling the crust.

Preheat the oven to 400°F (200°C). Lightly spray a 9-inch deep-dish pie plate with cooking spray.

On a lightly floured surface, roll one half of the Double-Crust Pie Dough into a 13-inch circle about 1/8 inch thick. Transfer the dough to the prepared pie plate, pressing it into the bottom and up the sides. Trim excess dough so it extends about ½ inch beyond the edge of the plate. Spoon the cooled fruit filling into the crust and spread it evenly.

Roll the remaining dough to 1/8-inch thickness. Cut into 1-inch-wide strips and arrange them in a lattice pattern over the fruit. Trim the strip ends to about ½ inch beyond the plate edge, then press them into the bottom crust. Fold the edges under and crimp or flute as you like for a neat finish.

Whisk the egg with 1 tablespoon (15 grams) of water to make an egg wash. Lightly brush the lattice and crust edges with the wash using a pastry brush to promote even browning.

Bake until the crust is golden and the filling is set, 35 to 40 minutes. After about 20 minutes of baking, cover the crust edges with foil to prevent over-browning. Cool completely on a wire rack. Store in an airtight container in the refrigerator for up to 3 days.

In a food processor, pulse the flour and salt to combine. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces. With the processor running, pour the ⅔ cup (160 grams) of ice water in a slow, steady stream just until the dough begins to come together. The mixture may still look a bit crumbly, but it should hold when pinched; add a tablespoon more ice water if necessary.

Turn the dough out onto a work surface and divide it in half. Shape each portion into a disk, wrap tightly in plastic wrap, and chill for at least 1 hour and up to 2 days. If chilled longer than 1 hour, let the dough sit at room temperature for 10 to 15 minutes before rolling to make it easier to work with.