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Lattice-Top Peach Pie

Lattice-Top Peach Pie
Photo by Scott Phillips

Ingredients

  • 6 oz. (12 Tbs.) cold unsalted butter
  • 2-¾ lb. ripe but firm peaches (about 8 medium)
  • 2/3 cup turbinado sugar (or granulated sugar)
  • 1 Tbs. cider vinegar
  • 1 Tbs. fresh lemon juice
  • 4 tsp. cornstarch
  • 3-½ oz. (¾ cup) cake flour
  • + 9 more ingredients
    • 1 Tbs. turbinado sugar or granulated sugar
    • ¼ tsp. pure almond extract
    • ¼ tsp. baking powder
    • 4-½ oz. (½ cup plus 1 Tbs.) cold cream cheese
    • 6-½ oz. (1-½ cups) bleached all-purpose flour
    • ¼ tsp. table salt
    • 2 Tbs. milk
    • 3 Tbs. heavy cream
    • Pinch table salt

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes. Put the cold flour mixture in a food processor and process for a few seconds to ...

View full recipe at Fine Cooking

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