Lattice Pumpkin Pie: A Fall Classic with a Gorgeous Twist
Discover how to make a delicious lattice pumpkin pie with apples and peaches - a beautiful upgrade of the classic Thanksgiving dessert.
Servings: 8 Pies
Calories: 414kcal
Equipment
- Mixing bowl
- pastry cutter
- pie dish
- pastry brush
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups apples peeled, cored, and thinly sliced or grated
- ½ cup pumpkin puree
- 1 ½ cups peaches peeled and sliced
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp cornstarch
- 1/2 cup unsalted butter cold and cut into small cubes
- 1/2 cup ice water
- 1 egg beaten
- 1/2 teaspoon salt
Instructions
- Mix the flour and salt in a large bowl.3 cups all-purpose flour, 1/2 teaspoon salt
- Use a pastry cutter or your hands to cut in the cold butter into the mixture until it resembles coarse crumbs.1/2 cup unsalted butter
- Add the ice water slowly, using a fork to stir the mixture until a dough forms.1/2 cup ice water
- Divide the dough in half. Then, wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375° F.
- In a separate small bowl, combine the apples, pumpkin puree, peaches, cinnamon, cornstarch, and granulated sugar. Mix them well.1 ½ cups apples, ½ cup pumpkin puree, 1 ½ cups peaches, 1 cup granulated sugar, 1 tsp ground cinnamon, 2 tbsp cornstarch
- Take out the pie dough from the fridge. Roll out half of the dough on a lightly floured surface that will fit a 9-inch pie dish. Then, place the dough in the pie dish, and trim off any excess dough.
- Fill the pie crust with the pumpkin puree, peaches, and apple mixture.
- Roll out the other half of the dough. Cut it into strips.
- Using the strips of dough, create a lattice pattern on top of the pie.
- Brush the lattice crust with the beaten egg using a pastry brush.1 egg
- Bake the pumpkin pie with lattice top for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Notes
- Make Even-Sized Strips: Use a ruler when cutting the dough into lattice strips. This will give them uniform width and help ensure that the pie bakes evenly.
- Evenly Space the Strips: Space out the dough strips evenly. This will keep the pie from being too soggy.
- Let The Pie Sit: To make it easier for you to cut into the pie, let it cool at room temperature on a wire rack for about 20 minutes before slicing. This allows the pie filling to set correctly, giving you cleaner slices.
- Bake on the Lower Rack: If possible, bake the pie on the lower oven rack so the lattice top won’t over-brown too quickly.
Nutrition
Calories: 414kcal | Carbohydrates: 70g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 162mg | Potassium: 155mg | Fiber: 3g | Sugar: 30g | Vitamin A: 2875IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 3mg