Peach pie from The Best Recipe (page 489) by Cook's Illustrated Magazine

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Notes about this recipe

  • anya_sf on June 04, 2022

    I opted for the firm American pie dough for decorative edging, which worked well for the decorative edging (although the peach juice got all over it), but might not have been best for the lattice top I wanted. Instructions say to form the lattice on waxed paper (nice idea since the filling was super juicy), but trying to "slide" the lattice onto the top of the pie resulted in 3 failed attempts and having to redo the lattice before I finally managed to get it on there by flipping it. There was an awful lot of peach juice but 4 Tbsp tapioca starch thickened it sufficiently. Not a fan of crystallized ginger, I substituted 1/4 tsp ground ginger and was happy with that, although the nutmeg (mine was freshly grated) was a bit strong. The smaller quantity of white sugar was plenty. My pie was slow to brown (maybe because the lattice sat in the juice) and took 10 extra min at 400, plus 10 extra min at 350. My family enjoyed this pie very much.

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