I think I’ve been on Instagram too much lately.
All this beautiful, unique pie dough work has been on my mind and I decided to try my hand at braided lattices. I mixed it up with regular lattice strips, and they’re actually not difficult and take your pie up a level (insta baker celeb level). As long as you can braid, you can do this.
In terms of filling, I’ve basically been eating two peaches a day for the last 3 weeks and have been really happy about it. This pie is is pure summer, and the beautiful fresh fruits that are too fleeting are smack dab in the spotlight.
So run to the market while you can and get these amazing fruits, before we’re inundated with pumpkin spice in everything from lattes to steak.
- Dough for double crust pie (see recipes here and here), rolled out and lining 10 inch pie plate
- 4 peaches, sliced (about scant 3 cups)
- 1 1/2 cups wild blueberries
- 1/4 cup plus 1 tsp sugar
- 2 tbsp lemon juice
- 2 tsp arrowroot powder
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp sea salt
- 1 tsp flour
- Egg wash (1 egg mixed with 1 tsp water)
- Raw sugar for sprinkling
Preheat oven to 425F.
To make braided lattice, cut rolled out pie dough for topping into 8 even strips. Take 4 of these strips and carefully cut each into 3 smaller even strips (a pizza cutter is great for this).
Gently press the top of each strip on top of each other so they stay together from the top. Then, gently braid normally all the way down, gently pressing the bottom of the strips together like you did on the top part.
Repeat with the other 3 strips and set aside in fridge while you make filling.
Mix peaches, berries, 1/4 sugar, lemon juice, and spices in a large bowl until thoroughly combined.
Mix 1 tsp each of flour and sugar around bottom of pie plate to absorb extra juices and pour in filling.
Arrange lattice (see Rhubarb Pie post for steps) and crimp as desired. Place in fridge to rest for 10-15 minutes.
Brush with egg wash and sprinkle with raw sugar. Place on baking sheet on bottom rack and bake until pie begins to brown, about 20 minutes. Reduce heat to 375F and bake for another 30-35 minutes, until pie is golden brown and bubbling. Allow to rest for 2 hours.