July 4th Dessert: Peach Pie Recipe (Lattice-Top Pie)


We have been blessed with an abundance of insanely juicy and delicious doughnut peaches this year, and best of all, we got to them before the squirrels did! Like the more traditional apples, peaches  also symbolise America, summer and the 4th of July and I thought it would be fun to use them in a dessert. As an added bonus, doughnut peaches represent our family really well, as they are also Asian ”immigrants” to the land of the free.

I prepared a traditional peach pie, but for a twist, I added a touch of ginger. I also decided to top the pie with a lattice pastry dough. I watched Disney movies over and over again during my childhood and I always dreamed of making a pie as beautiful as the one Snow White made.

What’s better with warm pie than ice cream? Since I made a fairly traditional pie, I paired it with a surprisingly rich goat milk ice cream. The sweetness from the peach pie filling and the light tartness of the goat milk are wonderful foils. Stay tuned for the goat milk ice cream recipe!

1. Info for July 4th Dessert: Peach Pie Recipe (Lattice-Top Pie)

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for July 4th Dessert: Peach Pie Recipe (Lattice-Top Pie)

  • 1-3/4 pounds doughnut peaches (or regular peaches)
  • 1 cup granulated sugar
  • ½ teaspoon ground cinnamon, freshly grated
  • 2 teaspoons freshly grated ginger
  • 1 tablespoon candied ginger, finely chopped
  • 3/4 teaspoon vanilla extract
  • 2 cups all-purpose flour, + 2 tablespoons for the filling
  • ¼ teaspoon salt
  • 1 egg
  • 9 tablespoons unsalted butter (cold), diced
  • 3 tablespoons ice water
  • 1 teaspoon canola oil (or any neutral oil), for greasing the food processor

3. Directions:

  1. This step is optional but I like that the pie filling is skinless. Here’s a neat method to peel peaches. Make a delicate criss-cross cut at the bottom of each peach using a sharp hook-like paring knife (don’t make a deep cut so as not to bruise the fruit). Fill a saucepan with cold water and bring to a boil. Place the peaches in the water and wait for at least 30 seconds. Remove the peaches quickly (I use a large strainer), then transfer to an ice cold bath to stop the cooking process. The skin of the peaches will come right off. Cut the peaches in half. Remove the pit and cut in chunky pieces, gathering as much juice as possible. Set aside.
  2. In a small saucepan, melt 1 tablespoon butter. Add the candied ginger. Cook, stirring well, for about 2 minutes. Transfer to a plate.
  3. Place the peaches, 3/4 cup granulated sugar, 2 tablespoons flour, vanilla and ½ teaspoon cinnamon in the same saucepan. Toss well. Add the candied ginger and freshly grated ginger. Cook over medium heat for about 5 minutes until the peaches are fragrant. Stir frequently.
  4. Lightly oil the bowl of your food processor with a silicone brush. Add 2 cups flour, 4 tablespoons sugar and salt. Pulse for a few seconds, then add 8 tablespoons of cold butter. Pulse the mixture until it forms crumbs of butter and flour. Add the ice water. Pulse another 3-4 times until it forms a dough ball. Do NOT over-mix. Transfer the dough onto a pastry board lined with a sheet of parchment paper. Place a silicone mat (or parchment paper) on top of the dough like a sandwich. With a rolling pin, even out the dough to about ¼ to ½ inch thickness. Create 12 6”-diameter disks. Set 6 disks aside in the refrigerator until you’re ready to assemble.
  5. Line 6 individual non-stick pie molds with parchment paper. Place the dough in the individual pie shells (or in 2 9-inch pie pans).
  6. Place the pie molds onto a baking tray lined with a silicone mat. Place about 3 tablespoons of the peach pie filling in the center. Even out the filling.
  7. Create 6 lattice-top crusts (see tips) using the remaining dough disks and crown the mini peach pies with the lattice covers.
  8. Chill in the refrigerator for about 15 minutes prior to baking.
  9. Bake for 15 minutes at 375°F, then lower the temperature to 350°F and cook for another 20-25 minutes until golden.
  10. Allow to cool for about 15 minutes.
  11. Serve warm with a scoop of vanilla ice cream.
  12. Bon appétit!

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