Peach-Raspberry Lattice Pie
What's not to love about peaches and raspberries baked together in a pie?
- Yield: Makes 1 nine-inch pie
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Winter 2004
- 3 pounds peaches (about 7), peeled, halved lengthwise, pitted, and cut into 1/2-inch-thick wedges
- 1 tablespoon fresh lemon juice
- 3/4 cup sugar
- Pinch of salt
- 1/4 cup cornstarch
- 1 teaspoon finely grated lemon zest
- Pate Brisee
- 1 1/2 cups fresh raspberries
- 1 large egg, beaten
Gently toss peaches, lemon juice, sugar, and salt in a medium bowl. Let stand until peaches are juicy, about 30 minutes.
Drain peaches in a sieve over a small saucepan. Set peaches aside. Place saucepan over medium-high heat, and bring to a boil. Reduce heat to a simmer; cook until juices have reduced to about 1/2 cup, about 10 minutes. Let cool completely.
Preheat oven to 425 degrees. Toss reserved peaches with cornstarch, zest, and reserved juices. Pour into prepared pate brisee; sprinkle with raspberries.
Wet rim of pate brisse with a pastry brush dipped in water. Lay pastry strips over filling; weave to create a lattice. Fold edge of crust inward so it encases strips and a rim is formed around pie. Crimp edges. Freeze until firm, about 30 minutes.