Fresh Peach Pie

Ingredients

• 3 pounds peaches, peeled, quartered, and pitted, each quarter cut into thirds
• ½ cup (3½ ounces) plus 3 tablespoons sugar
• 1 teaspoon grated lemon zest plus 1 tablespoon juice
• ⅛ teaspoon salt
• 2 tablespoons low- or no-sugar-needed fruit pectin
• ¼ teaspoon ground cinnamon
• Pinch ground nutmeg
• 1 recipe Pie Dough for Lattice-Top Pie (recipe follows)
• 1 tablespoon cornstarch

Instructions

1. 1Toss the peaches, a half cup of sugar, lemon zest, lemon juice, and salt together in a medium bowl. Let the mixture stand at room temperature for 30 to 60 minutes.
2. 2Mix the pectin, cinnamon, nutmeg, and two tablespoons of sugar in a small bowl and set it aside.
3. 3Take the pie dough out of the refrigerator. Let it rest on the counter for about 10 minutes to soften slightly before rolling.
4. 4Roll one disk of dough into a 12-inch circle on a lightly floured surface. Move the rolled dough to a baking sheet lined with parchment paper.
5. 5Cut the dough round into ten strips that are about one and a quarter inches wide using a pizza cutter or paring knife. Place the sheet in the freezer for about 30 minutes until the strips are firm.
6. 6Move an oven rack to the lowest position, place a rimmed baking sheet on it, and preheat the oven to 425 degrees Fahrenheit. Roll the second disk of dough into a 12-inch circle on a lightly floured surface.
7. 7Roll the dough loosely around your rolling pin and gently unroll it over a 9-inch pie plate, allowing the excess to hang over the edges.
8. 8Gently lift the edges of the dough with one hand while pressing it into the bottom of the plate with your other hand. Leave the overhanging dough exactly as it is.
9. 9Cover the dough-lined pie plate loosely with plastic wrap and chill it in the refrigerator for about 30 minutes until firm.
10. 10Move one cup of the macerated peach mixture to a small bowl and mash it with a fork to form a coarse paste. Drain the rest of the peaches in a colander set over a large bowl.
11. 11Pour the drained peach juice into a liquid measuring cup. Keep exactly a half cup of the liquid and discard any extra.
12. 12Put the drained peach pieces back into the bowl and toss them with the cornstarch. Pour the measured peach juice into a 12-inch skillet, add the pectin mixture, and whisk everything together.
13. 13Cook the liquid over medium heat for 3 to 5 minutes, stirring occasionally, until it thickens slightly and the pectin dissolves completely.
14. 14Take the skillet off the heat. Add the peach pieces and the mashed peach paste, tossing well to combine.
15. 15Pour the finished peach filling into the chilled, dough-lined pie plate.
16. 16Take the dough strips out of the freezer. If they are too stiff to bend, let them sit at room temperature briefly until they soften enough to work with while remaining very cold.
17. 17Place the two longest dough strips across the center of the pie so they cross perpendicularly.
18. 18Take the four shortest strips and lay two parallel to one center strip and two parallel to the other center strip near the edges. You will now have six strips on the pie.
19. 19Arrange the remaining four strips across the pie, placing them parallel to and evenly spaced between the center and edge strips.
20. 20Chill the pie and the dough strips in the refrigerator if the dough becomes too soft to handle at any point.
21. 21Trim the overhanging dough to a half inch beyond the lip of the pie plate. Press the edges of the bottom crust and the lattice strips together, then fold them under so the edge sits flush with the plate.
22. 22Crimp the edges of the dough evenly with your fingers. Mist the lattice lightly with water from a spray bottle and sprinkle the remaining tablespoon of sugar over the top.
23. 23Set the pie on the preheated baking sheet in the oven and bake for about 25 minutes until the crust sets and starts to brown.
24. 24Turn the pie around and lower the oven temperature to 375 degrees Fahrenheit. Bake for another 25 to 30 minutes until the crust turns deep golden brown and the filling bubbles in the center.
25. 25Allow the pie to cool on a wire rack for three hours before slicing and serving.

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