Name: Peach And Apple Lattice Pie recipe by Sonia Shringarpure at BetterButter
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 8
Ingredients: For pastry dough -; 2-1/2 cup all purpose flour; 1 tsp Salt; 1 tsp sugar; 1/2 cup ice cold water; 2 sticks (16 tbsp) cold unsalted butter; For Peach & Apple Stuffing -; 2 lbs gala apples peeled, cored, and sliced; 2 cans Peach chunks; 1/2 tsp cinnamon; 1/2 cup fine granulated sugar; 1 tbsp Lime juice

ABOUT Peach And Apple Lattice Pie RECIPE

Pies are generally the most favored dessert dishes for the festive season. Club them with icecream and they taste heavenly. This pie has combination of two fruits which is really very unique in flavor. I have tried my hand at lattice (decorative) pie and the outcome is Mindblowing. All work is handmade with no ready to use moulds.

Instructions

To make pastry dough -
Combine flour, salt, sugar, and give a whisk.
Cut the butter in small pieces and add to the flour. With fingers/pastry cutter/knives/forks, cut the butter into the flour. Make sure all ingredients are chilled. Work fast.
The mixture should resemble breadcrumbs with pea-sized chunks of butter still visible.
Add water 2 tbsp at a time and mix well with a fork.
Once all water is used up, transfer the dough to large parchment sheet and start folding the dough by overlapping the ends of the parchment sheet. This way the dough will remain cooler and not warm up because of the heat in our hands.
Gather the dough together and check whether it has reached the required consistency. If there are any dry patches, spritz some ice cold water over it and knead again.
Form a disc shape and wrap it up in cling film. Refrigerate the dough for 30 minutes.
To make Peach & Apple Stuffing - Mix all the stuffing ingredients together and keep aside.
To assemble - Preheat oven to 400 deg F.
Make two sections of the dough.
Roll the dough between two nonstick parchment sheets dusted with flour, maintaining about 1/4" thickness. Roll it out somewhat bigger than the pie pan (little overhang is okay). Repeat process with other section too.
Drape the dough on the rolling pin and gently place the dough in the pie pan. Pour the prepared stuffing in the hollow and drape the second rolled dough on top. Pinch the edges together and give a X cross in the center.
Refrigerate again for 20 minutes. Brush the pie with cream all over the pie.
Bake pie for 10 minutes and then reduce temperature to 375 Deg F. Bake for another 80 minutes or till evenly browned and bubbling.

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