Golden Peach Pie
Fourteen years ago, I entered this beautiful lattice-top pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for Best All Around! My large family and many friends agree with the judges that it's very delicious.
Fourteen years ago, I entered this beautiful lattice-top pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for Best All Around! My large family and many friends agree with the judges that it's very delicious.
- Carbohydrate 90.4553982876891 g
- Cholesterol 64.006250026162 mg
- Fat 26.1175732150041 g
- Fiber 11.9325416629196 g
- Protein 8.32221628219274 g
- Saturated Fat 15.4204668652264 g
- Serving Size 1 1 Recipe (996g)
- Sodium 55988.6165258695 mg
- Sugar 78.5228566247695 g
- Trans Fat 2.3622947058171 g
- Calories 589 calories
Step-by-step
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the peaches, lemon juice, orange peel and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.
- Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Brush pastry and cutouts with milk; place cutouts on top of pie. Cover the edges loosely with foil.
- Bake at 400° for 40 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
How can anyone tell when fruit is properly baked inside a sealed pastry crust? That central uncertainty plagues many kitchens when a double-crust pie enters the oven. Without a thermometer to pierce the interior fruit, bakers must rely entirely on exterior physical indicators to judge doneness. When working with fresh fruit, the moisture content is significantly higher than with canned or frozen alternatives, meaning extra steam builds rapidly beneath the dough. That trapped steam requires a precise window to thicken the internal starches without scorching the exterior fat. ### Reading the Visual Cues Watch the perimeter of the crust closely during the final fifteen minutes of baking. Removing the protective foil shield allows the fluted edges to achieve deep color, while the center vents must show distinct bubbling activity. If the juices visible through the decorative cutouts are merely simmering sluggishly, the cornstarch has not yet gelatinized fully. True doneness arrives when the bubbling appears thick and glossy rather than watery and translucent.
- Bake initially at 400 degrees Fahrenheit with foil shielding the fragile edges.
- Remove the foil after forty minutes to brown the pastry.
- Allow an extra ten to fifteen minutes for the filling to bubble actively.
- Cool the finished pastry entirely on a wire rack before refrigeration to let the starches set.
