Whisk an egg and brush the crust gently.Dab water along the edges and gently press the braids in place so they will cook together and stay in place. It took 3 braids to cover the whole edge of my pie crust.You basically alternate bringing the outer strips in towards the center. Cut ¼-inch strips and braid the pie crust on the counter. If you have extra pie crust, you can make a braided edge.Press the lattice pieces into watered edge of the bottom crust and cut off the ends of the strips.Wet your fingers, and dab the edge of the bottom pie crust all the way around. Grab two more strips and weave them horizontally over, under, over, under, and over the vertical pieces.Grab two more strips and weave them vertically over, under, and over the horizontal pieces.Take two more strips and horizontally weave them over, under, and over the vertical pie crust strips.Place two more strips vertically on top of the horizontal strip.Use the center pie crust strips because they are the longest. Adjust the oven rack to the lower third position and preheat to 425F (218C). Set filling in the refrigerator while you roll out the dough. Place the first strip vertically (up and down), the second strip horizontally (left to right). In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, ginger, and cinnamon together until thoroughly combined. Criss-cross two of the pie crust strips over the center of the pie.With a pizza cutter, cut 1-inch wide strips – you will need at least 10, but save any extra crust for a braided edge.Roll out the other half of the pie crust into a circle about ¼-inch thick.Fill your crust with the filling of your choice.
Divide the pie dough in half, roll one half out, fit it in your pie dish, and cut off the excess crust around the edges.Make sure that it makes enough for a top and bottom crust. Start with your favorite pie crust recipe.It's especially good served warm with a scoop of vanilla ice cream. All that goodness, just expanded to serve even more slices! Among peach desserts, our Peach slab pie is a standout. But please note, this is not a low cal dessert! Im in love with this pie crust design Its so creative its the perfect twist on a classic lattice pattern for an apple pie This pie crust design by. It looks more like a lattice top pie this way. We think it's fun to braid the dough and cross the pie with the braids.
#BRAIDED LATTICE PIE CRUST FULL#
A full top crust, a crumble top, a lattice top, etc. There are so many ways you could top this peach pie. Our suggestion is to roll it out, then cut it half to move it into the sheet pan (see dotted cutting line above.) When using a large pan, I think it's a little hard to coordinate the lifting of all that pie dough. You can make it by hand or in a food processor with the dough blade. Our flakey pie crust is tender, slightly sweet with a kiss of lemon.
The peach filling is sweet with just enough tart, and just thick enough to stay in place when the pie is cut. The sweet peaches have added white and brown sugar, butter, vanilla and a bit of lemon juice along with flour for thickening. Just thaw and drain, and continue with the recipe as written. The best peach pie, we love this pie as a summer dessert during the summer peach season, but we also make it with frozen peaches as a fall dessert, and actually all year long! Frozen peaches are so easy to use. We add just a touch of lemon zest and sugar to the crust which gives it a subtle lemon sugar cookie taste.
Serve this pie for the holidays, or for a gathering, when a simple round pie just isn't enough. Our fruit pie features braids of sugar sprinkled pastry across the filling. Slab pie recipes are open face pies, like a tart or galette. It's big enough to feed a crowd and easy to slice into neat squares. This peach slab pie is filled with fresh sweet peaches in a flakey pastry crust.
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