Lattice-Top Peach Pie - Recipe - FineCooking
"I macerate the peaches and boil the juices to concentrate them. This intensifies their peachiness and means you need less cornstarch thickener, thus preserving the fruit’s flavor...."
INGREDIENTS
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6 oz. (12 Tbs.) cold unsalted butter
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6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
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3-1/2 oz. (3/4 cup) cake flour
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1/4 tsp. table salt
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1/4 tsp. baking powder
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4-1/2 oz. (1/2 cup plus 1 Tbs.) cold cream cheese
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3 Tbs. heavy cream
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1 Tbs. cider vinegar
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2-3/4 lb. ripe but firm peaches (about 8 medium)
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1 Tbs. fresh lemon juice
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2/3 cup turbinado sugar (or granulated sugar)
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Pinch table salt
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4 tsp. cornstarch
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1/4 tsp. pure almond extract
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2 Tbs. milk
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1 Tbs. turbinado sugar or granulated sugar
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