I’ve provided directions for making both a double-crust and lattice-top pie. I must admit that the lattice top is more work, but worth it. If you’ve never made one, don’t give up before you start. Lattice tops are easier than you think. Just follow the directions, strip by strip.
6-8 large ripe peaches, peeled and sliced
1 tablespoon all-purpose flour, plus extra for assembling the pie
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
2 recipes Foolproof Pie Crust
1/2 cup firmly packed brown sugar (light or dark)
1/2 cup sour cream
2 tablespoons unsalted butter, cut into small pieces
Preheat the oven to 400 degrees. Peel and pit the peaches, then slice them into a large bowl. Add the 1 tablespoon flour, cinnamon, nutmeg, lemon juice, and zest to the bowl and toss the peaches to distribute the mixture evenly. Set aside.
Roll out half the pie crust dough, 1/4 inch thick, onto a lightly floured work surface, and fit it into a 9-inch pie plate. Put in half the peaches. Sprinkle with half the brown sugar and add 3 or 4 dollops of sour cream. Layer in the rest of the peaches and the rest of the brown sugar and sour cream, finishing with the pieces of butter.
Roll out the top crust 1/4 inch thick and place it over the peaches. With a sharp knife, cut around the pie plate at the edge to make a perfect circle. Take a fork, dip the tines into some flour, and press around the two crusts to join them. Make 6 or 7 (1-inch-long) vents in the crust to allow the steam to escape.
Bake the pie in the center of the oven for 10 minutes, reduce the oven temperature to 350 degrees, and bake until the crust is brown and the peaches are bubbling, 35-40 minutes.
Foolproof Pie Crust:
1-1/4 cups all-purpose flour, plus extra for dusting
1 teaspoon baking powder
2 tablespoons granulated sugar
Pinch of salt
1/2 cup vegetable shortening
1/4 cup milk
Sift the flour, baking powder, sugar, and salt together in a medium-size bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse meal. You may also use a food processor. Add the milk, little by little, working with a fork until the mixture comes together. Turn the dough onto a lightly floured work surface and roll it out so it is about 1/4 inch thick. Do not overhandle the dough. Transfer it to a 9-inch pie plate for your pie. Or form it into a ball, wrap in plastic, and refrigerate for up to 3 days.
NOTE:
To make latticework for the top crust, roll the dough out 1/4 inch thick on a lightly floured work surface. Cut the dough into 1/2-inch-wide strips. Place the strips, about 1/2 inch apart, over the pie. Fold every other strip back 3/4 of its length. Lay new strips across perpendicularly to weave over and under until the lattice is complete. Even if the strip breaks, it can be patched with some water and you can continue. Make sure the lattice openings are about 1/2 inch in diameter. When you become more familiar with the dough, it becomes easier.