Pie Crust

Peach Pie

• Place the peaches in a fine mesh strainer in a large bowl, drizzle the lemon juice over the peaches, and drain the peaches for 30 minutes up to 1 hour.
  3 1/2 lbs Fresh peaches, 1 tbsp Fresh lemon juice
• Preheat the oven to 425 degrees F. Prepare a baking sheet with aluminum foil to catch any spillage.
• In another small bowl beat the egg with 1 tablespoon of cold water.
  1 large Egg, 1 tbsp Water
• In a small bowl combine the sugars, ground ginger, ground nutmeg, cornstarch, and kosher salt.
  1/3 cup Dark brown sugar, 1/3 cup Granulated sugar, 1/4 cup Cornstarch, 1/4 tsp Ground ginger, 1/4 tsp Nutmeg, 1/4 tsp Kosher salt
• Using a 9-inch pie pan. Roll out 1 dough disk (leave the other on in the fridge) to a 12-inch circle. Transfer to the pie pan and gently ease it down into the pan. Brush some of the egg wash over the bottom pie crust and refrigerate.
• Roll out the second dough disk to a 12-inch circle. Using a pizza cutter, pastry cutter, or sharp knife cut out 1/2″ strips of the dough.
• Discard the peach juices from the large bowl, pour the drained peaches into the bowl, pour the vanilla extract over the peaches, and then sprinkle the dry ingredient mixture over the peaches and gently stir to evenly coat the peaches.
  1/2 tsp Vanilla extract
• Pour the peach mixture into the prepared bottom pie crust.
• Arrange half of the pie dough strips vertically over the filling. Fold down every other strip and place one strip horizontally across the top. Unfold the folded strips, and fold up the remaining strips. Lay another strip horizontally. Continue weaving the remaining strips to form a lattice top. Trim excess dough from the pie plate and crimp the edges of the pie.

  Freeze the unbaked pie for at least 10 minutes.
• Place the formed pie on the prepared baking sheet. Brush the top crust with egg wash and sprinkle with turbinado sugar over the top if desired.
  1 tsp Turbinado sugar
• Bake the pie for 20 minutes at 425 degrees F, then reduce the oven temperature to 375 degrees F and bake for 45 – 60 minutes until the entire pie filling is bubbling especially in the center. Use a pie shield or tent with aluminum foil to keep the crust from browning too much.
• Remove to a wire rack to cool for a minimum of 4 hours. The pie needs to cool completely before slicing. Cutting a warm fruit-filled pie will result in a runny filling.