Last week, Charlotte Fresh bought a lot of peaches from Webb’s Orchard at Atherton Market. Webb’s Orchard has been growing peaches in Lawndale, N.C. for three generations since 1925. I’ve been eating the juicy fruit during the week, but then decided to blow my supply to make a Peach Crescent Lattice Pie even though it was 95 degrees out. (Call me crazy.)
This is a delicious pie with a beautiful presentation that allows the fruit to speak for itself – perfect for taking along on a picnic or to a party to celebrate Independence Day. I must admit that I strayed from hubby’s Grandma’s crust this time, and I’m not so happy with the crust recipe I was testing. It was very crisp, almost like a puff pastry, and I prefer a more traditional flaky pie crust. (But, I do have a friend who tasted the pie and loved the crust.) I would suggest that you use your favorite butter pie crust for this pie because right now I can’t recommend the one that I tried unless I give it a few more test whirls and some tweaking.
Recipe: Charlotte Fresh’s Peach Crescent Lattice Pie
Serves 6 to 8
- Dough for two 9-inch butter pie crusts
- 8 medium-sized ripe peaches (about 2 to 2 1/2 pounds)
- 3/4 C sugar
- 3 to 4 Tbs cornstarch
- juice from 1/2 lemon
- pinch of salt
- 1/2 tsp nutmeg
- 1/4 C heavy cream
- Turbinado sugar for decoration
Make your favorite butter crust recipe (enough for two 9-inch crusts), then divide the pie crust into approximately 2/3 and 1/3 discs. Wrap in plastic, and chill for at least 1 hour.
Peel the peaches with a paring knife. If the skin doesn’t readily come off, blanch the peach in boiling water for 1 minute, then plunge into ice water – the skin should more easily peel. Remove the pit and slice the peaches. Place in a large bowl with the sugar, cornstarch, lemon juice, salt and nutmeg. Mix to coat. Let rest for 15-30 minutes, or until juices start to come out of the peaches.
Preheat oven to 425 degrees. On a floured surface, roll out the larger disc so it slightly exceeds a 10-inch pie plate or a deep 9-inch pie plate. Fold the overhanging edges under and crimp. Place aluminum foil in the crust and weigh down with pie weights or beans. Blind bake the crust as you normally would (or for 30 minutes at 425 degrees). Remove the foil and pie weights.
Roll out the remaining dough disc on a floured surface. With a round cookie cutter cut a starting circle at the edge of the dough. About halfway across, the circle, make another cut to create a crescent moon. You’ll have a leftover “football” scrap – reserve this. Keep moving across the dough, cutting crescent moon shapes. You can re-roll the scraps once.
Fill the pre-baked crust with the peaches and peach juice. If there is too much juice, don’t overflow the pie. Place the football cutting in the center. Overlap crescent moons all around the pie so it looks like a lattice of concentric circles of moons. Brush the top crust with heavy cream. Sprinkle the Turbinado sugar so it sticks to the cream-brushed dough.
Place the pie on a rimmed baking sheet and bake at 375 degrees for 1 hour, or until slightly golden brown. Cool completely before serving.