Yield: Yields one 9-inch pie.
I macerate the peaches and boil the juices to concentrate them. This intensifies their peachiness and means you need less cornstarch thickener, thus preserving the fruit’s flavor.
I often have trouble with pie crusts- they’re soggy, the top crust cooks too fast, they taste like cardboard. However, this peach lattice pie was fantastic! The crust is beautiful and it complements the delicious filling! Possibly, the key was all of the refrigeration steps.
Like others, I felt that it took an awfully long to make, but next time I will split up the steps and make the crust the day beforehand.
This recipe takes some time but well worth it! I made this for a dinner party and it got rave reviews. Peach flavour is intense. One young guest loved the crust more than the peaches much to his mother’s surprise! Looks so beautiful & professional.
I have cooked from Rose Levy Beranbaum's recipes since the original printing of The Cake Bible. If there is one thing I've learned it is that if she issues instructions there is science, reason and art behind them. Do as she says and you will be rewarded with results. This recipe is no exception - a bite of the most perfect peach with a luscious pastry crust. So grateful.
This is an outstanding peach filling. Boiling down the juices really intensifies the flavour and produces a succulent and fresh fruit taste.
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