The top crust in the recipe isn't a lattice, but when I flipped to the photos in the middle of the book I saw the same recipe with a lattice and thought, why not? I'll describe the few adjustments to make when using a lattice in the recipe section after the jump.
The other thing I'll miss? Picking strawberries off my porch. The sweetness and subtlety of flavors just can't compare with grocery store strawberries.
Unfortunately, I only pick about 5 a week and they're barely bigger than grapes. Where are my pints? If you have strawberry-growing tips, please share! The information tab on this plant even promised huge berries.
Truth be told, although the cream cheese crust came out perfect, I'd prefer a flaky all-butter crust to pair with peaches. But I can attest to this same cream cheese crust being perfect for Apple Pie and Banana Cream Pie. And I'd give the filling a hit of cinnamon next time, as I usually do. But I can't complain, because it's still a pretty damn good pie.
If you've never done a lattice top, it's honestly one of the easiest parts. Not lyin'. Rolling out the dough and trying to prevent rips and tears can rile me up, but weaving those strips in and out takes only a minute.
One last tip: For peeling those soft peach skins, this serrated peeler is amazing. I found mine at Sur la Table. I've heard of cutting an X into the bottom of a peach, blanching it in a pot of water, and then plunging it into ice water. Skip the production and just get a serrated peeler. Happy baking!
This post is linked to:
* Sweet Treats Party
* Sweets for a Saturday
* Sweet Tooth Friday
* Tea Party Tuesday
