Lattice Pie – Bead Yarn & Spatula

Summer is a great time to make pies with all kinds of fruit being in season. Although, if you prefer to enjoy your fruit as a snack and want to ensure that you are using the ripest fruit possible there’s nothing wrong with using frozen. That’s just what I did for this Peach Mango Pie. I happened to have frozen peaches (leftover from another recipe) and mangoes (I was planning on making smoothies) in my freezer so I decided to put them to good use.

While you can bake with frozen fruit, I opted to thaw out the peaches and mangoes beforehand. Once they were defrosted, I stirred together flour, cinnamon, ginger and nutmeg in a large bowl and then added in the peaches and mangoes. I gently folded everything together. I always opt to use refrigerated pie crust, it’s a great short-cut and foolproof. After rolling out 1 of the pie crust and extra inch or two I pressed it into a 9-inch pie plate and filled it with the peach mango filled and then drizzled it with fresh lime juice.

I then decided to get a little fancy and cut the other pie crusts into strips to make a lattice design. I used to be a bit intimated by making a lattice pie but after making a few of them I have the pattern down pat. Finally, I brushed the top of the pie with an egg white wash, sprinkled turbinado sugar over it and placed it on a baking sheet to bake in a 375 F preheated oven.

Once it cooled a bit it was time to slice into it. The peached and mangoes were a wonderful complement to each other and that squeeze of lime juice over the filling really brightened the flavors of the fruit.

Peach Mango Pie

Servings: 8
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Ingredients:

1 box refrigerated pie crusts (2 count)*

1 cup sugar

2 tablespoons flour

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

3 cups thinly sliced peeled peaches, fresh or frozen**

3 cups, peeled & sliced mangoes, fresh or frozen**

2 teaspoons fresh lime juice

1 egg white

1 tablespoon water

Coarse sugar

*You can also make your crust from scratch

Directions:

Preheat the oven to 375F. Whether you are using a store bought or homemade pie crust roll out one of the crusts into a 12-inch circle and then place in a 9-inch pie dish. Set aside.

If using frozen fruit, thaw the fruit and then drain. You can thaw the fruit in a colander in the sink to make it easier to drain.

In a large bowl whisk together the sugar, flour, cinnamon, ginger, nutmeg and salt. Add in the frost and toss to coat with the flour mixture. Transfer the mixture to the pie dish and drizzle with the lime juice.

Roll the other pie crust into a 12-inch circle as well and place on top of the filling. Cut slits into the top crust and then trim and crimp edges of the pie. Whisk together the egg white and water and then brush over pie. Sprinkle with the coarse sugar.

Place the pie on a baking and bake in the preheated oven for 50 minutes. If the edges of the pie begin to brown too quickly cover with foil for the last 20 to 25 minutes. Cool on a wire rack.

Recipe from Better Homes & Gardens

Truth be told I am not a big pie eater or baker; I may have mentioned that on here a few times before. I sometimes find them too sweet and pie crust is not one of my favorite things to work with. I always have these ambitious thoughts to make pie crust from scratch, but it never happens. My go-to is always Pillsbury refrigerated pie crusts. It’s been a no-fail for me and why risk a good thing. A bad crust can ruin any pie, even one with a delicious filling. With berries being in season I decided to try my hand at a Blueberry Pie. And this pie was a WINNER! Everyone who had a piece loved it and my niece, who is also not a big pie eater, had two pieces.

To make the filling I combined fresh blueberries, sugar, flour, lemon zest and freshly squeezed lemon juice in a large bowl. Using a store-bought pie crust, I rolled out one of the crusts an extra inch or so and then placed it in a 9-inch pie plate. I then filled the crust with the blueberry filling. I won’t lie, I thought it looked a bit sparse, but I figured the filling would be the perfect amount once the pie was baked.

Next, I worked on the lattice topping. I rolled out another store-bought pie crust an extra inch or so and using a pastry wheel lattice cutter I cut strips of the crust. This small tool makes it super easy to make a lattice pie. Each strip is the same width so there’s no need for measuring and hoping you will cut each piece the same size.

I don’t have a great way of explaining how to make a lattice topped pie and unfortunately, I didn’t take pictures while making this one. It was 90 degrees outside, and my oven was already preheated to 400 F so I wanted to get it done quickly and, in the oven, so I could get out of the kitchen. After cutting all the strips, I placed half of the strips on the pie close together. Next, I weaved in the strips to make the lattice design by folding back every other strip that was on the pie and placed a pie strip perpendicular to the strips folded back and then unfolded the strips I folded down. For the next row I folded back those strips I hadn’t folded back from the first row and then placed another pie strip across. I repeated these steps until my pie was covered with the lattice design.

To finish the pie, I trimmed the edges around the pie and crimped the edge of the pie with a fork and then brushed the entire pie with an egg wash and sprinkled it with sugar.

I placed the pie on a parchment lined baking sheet and baked it in a 400 F preheated oven for about 45 minutes, the blueberry filling was quite bubbly. After about the first 20 minutes of baking I placed a pie shield around the pie so the edges of the pie wouldn’t burn.

Unfortunately, my lattice wasn’t as pretty coming out of the oven as it was going in, but it was delicious!

And as you can see, my filling was the perfect amount. It was also the perfect consistency; it wasn’t runny at all.

Blueberry Pie

Servings: 6
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Ingredients:

Store-bought pie crust, or your favorite homemade pie crust

4 cups fresh blueberries, washed and dried

1/2 cup sugar, plus extra for sprinkling on the pie

1/2 cup flour

1 teaspoon lemon zest

1/4 cup freshly lemon juice, from two lemons

1 egg beaten with 1 tablespoon milk for egg wash

Directions:

Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.

In a large bowl combine the blueberries, sugar, flour, lemon zest and lemon juice. Mix the ingredients together well. Set aside.

Place one of the crusts into a 9-inch pie plate and fill with the blueberry mixture. Lay the second crust on top of the pie, or, use the second pie crust to create a design for the top of the pie. Place the pie on the prepared baking sheet and then brush with the egg wash and sprinkle the top with sugar.

Bake in the preheated oven for 45 – 50 minutes, or until the filling is bubbly and the crust has a nice golden color.

Cool on a wire rack to room temperature and then serve and enjoy!