First time making a lattice top for a pie. This was made for pie day 2020 before I knew this year was going to be a hot mess.
Store bought pie crust or make your own if you’re fancy
1 bag of frozen peaches or ~6 large peaches
2 tsp lemon juice
2 ½ tbsp corn starch
9 tbsp sugar
½ tsp ground ginger
2 cups of frozen or fresh raspberries
1 egg & water for an egg wash
Lay the pie crust on your pan. Set the oven to 425 F.
If you are using frozen peaches, put them in the microwave for ~2 minutes or thaw before. Toss peaches into a large mixing bowl with lemon juice and ½ cup sugar.
Set aside for 20 minutes.
While you wait on the peaches place your raspberries in a medium mixing bowl and toss with 1 ½ tsp cornstarch and 1 tbsp sugar.
You can also score the pie crust with a for while you wait and cut up your top crust into thick lines for the lattice. Don’t forget to leave some dough to create your pi!
When the peaches time has come, keep ½ cup of the peach juice and discard the rest. With the frozen peaches I had about 1 cup produced so I didn’t need to discard.
Toss peaches with 2 tbsp cornstarch, the ginger, and a pinch of salt.
Fill the crust with ½ of your peach bowl, ½ of your raspberries, rest of the peaches, and then the raspberries again.
Cover your fruit with your chosen pie top. If you are doing lattice work, good luck! I just looked at a picture and did it, but there is probably a better way to do it.
Put your pi pieces on top!
The recipe suggested to chill the pie in the freezer for 15-20 minutes, but because I used frozen fruit I did not follow that instruction.
Brush the top crust with an egg wash (1 egg & 2 tbsp water)
Sprinkle with sanding sugar or regular sugar.
Place pie on a sheet pan and bake for 30 minutes.
Reduce heat to 350 F and bake for 45-60 or until you get a golden brown crust.
Remove and let it cool before you slice so you get prettier pieces.
TA DA now you have a pie that pairs perfectly with vanilla ice cream.