Lattice-Top Fresh Peach Pie

Name: Lattice-Top Fresh Peach Pie
Yield: Serves 8
Ingredients: 3 cups, unbleached all-purpose flour; 2 tablespoons, granulated sugar; 1 teaspoon, table salt; 7 tablespoons, vegetable shortening, chilled; 10 tablespoons, unsalted butter (1 1/4 sticks), chilled, cut into 1/4-inch pieces and frozen for 30 minutes; 10 - 12 tablespoons, ice water; 6 - 7 , medium peaches (ripe, about 6 cups); 1 tablespoon, lemon juice from 1 lemon; 1 cup, granulated sugar; 1 tablespoon, granulated sugar; pinch, ground cinnamon; pinch, ground nutmeg; pinch, table salt; 3–4 tablespoons, potato starch (or substitute pulverized Minute tapioca)

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Appears in Cook's Illustrated July/August 2000, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Dessert Pies

Fruit Desserts

We went in search of a pie with a filling that was juicy but not soupy, a well-browned bottom crust, and an easy-to-make lattice top.

SERVES8

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WHY THIS RECIPE WORKS

Fresh peach pies are often soupy or overly sweet, with a bottom crust that is soggy or undercooked. We wanted to create a filling that was juicy but not swimming in liquid, its flavors neither muscled out by spices nor overwhelmed by thicke...

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