How to make a lattice top peach pie from Food Wishes by John Mitzewich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on August 29, 2014

    Since I used the Perfect Peach Pie recipe for the filling for my pie, I won't rate the recipe itself. If I could rate Chef John's instructions for paring and slicing the peaches and his instruction for preparing the lattice top, I would give the recipe 5 stars. Who knew that I needed to be told how to prepare peaches. First Chef John shocked me by tearing open a peach at the market to see if it was a freestone. I haven't the nerve but you can't trust anyone. I bought 8 peaches in the same pile and couldn't believe that one was not freestone. Chef John cut a peach in half stem to stern, removed the pit and then pared with a potato peeler. I have always peeled the whole peach before cutting. His way is much better because a pared peach is so slippery. He then cut each half in half again but sliced on the horizontal. Much better. I won't try to describe making the lattice but it is easy and looks great. My husband is impressed. Watch the video.

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