Name: Peach Lattice Pie
Yield: Makes 8 servings
Ingredients: 2 Tender Pie Crust dough disks; 1 egg white, beaten to blend; 1 cup sugar, divided; 1/2 teaspoon (scant) ground cinnamon; Pinch of salt; 3 1/2 pounds firm but ripe peaches, peeled, halved, pitted, each half cut into 3 wedges; 1 tablespoon fresh lemon juice; 1/4 cup water; 2 tablespoons (1/4 stick) unsalted butter; 2 tablespoons whipping cream; 3 tablespoons all purpose flour; 1 egg yolk, beaten to blend with 2 teaspoons water (glaze); 1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon (cinnamon sugar)

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The fruit is tossed with a peach caramel sauce (juices from the peaches combined with homemade caramel) that adds depth of flavor to the filling. Keep an eye on this pie as it bakes; it browns quickly and so needs to be tented with foil.

Test-kitchen tip:Lattice

Here's an easy way to create the beautiful lattice-top look without any of the tricky weaving: Simply arrange 6 of the chilled pie crust strips diagonally across the top of the pie, then place the remaining 6 pastry strips diagonally in opposite direction atop first 6 strips.

Recipe notes

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