Peach Lattice Pie

Position a rack in the lower third of an oven and preheat to 400°F (200°C). Have ready a 9-inch (23-cm) pie pan.

Halve and pit the peaches, then cut them into slices about 1/2 inch (12 mm) thick. Place in a large bowl, add 4 Tbs. (2 oz./60 g) of the sugar, the lemon juice and tapioca and stir gently to coat. Set aside.

On a lightly floured surface, roll out the larger dough disk into a 12-inch (30-cm) round about 1⁄8 inch (3 mm) thick. Transfer to the pie pan and fit the dough into the pan. Sprinkle the flour and 1 Tbs. of the sugar over the crust. Pour the peach mixture into the crust and spread evenly. Roll out the smaller dough disk into a round about 1⁄8 inch (3 mm) thick. Using a pastry wheel, cut the dough into strips about 3/4 inch (2 cm) wide.

To make the lattice, beginning about 1 inch (2.5 cm) from the edge of the pie pan, lay about 5 of the strips about 1 inch (2.5 cm) apart over the filling. Fold back every other strip halfway over itself. Place a strip at a slight angle across the unfolded strips. Return the 2 strips that have been folded back to their flat position. Pull back the 3 alternate strips. Place the next strip across the unfolded strips about 1 inch (2.5 cm) from the last strip. Continue folding back and weaving strips until the top of the pie is latticed. Trim the dough overhang and then roll it under itself to make a rim. Gently brush the lattice with the egg mixture, then sprinkle with the 2 tsp. sugar.

Bake until the edges of the crust begin to brown, about 15 minutes. Reduce the oven temperature to 350°F (180°C) and continue to bake until the crust is lightly browned and the filling is bubbling, 40 to 45 minutes, covering the edges with foil if the crust browns too quickly. Let cool completely on a wire rack, about 2 hours, before serving. Serves 8.

Adapted from Williams-Sonoma Luscious Fruit Desserts (Weldon Owen, 2015)