peach pie

Sally McKenney’s peach pie combines chunky fresh peaches with cinnamon, lemon and optional fresh ginger beneath a lattice crust. The selected crust uses both unsalted butter and vegetable shortening, with extra butter dotted over the fruit filling.

The crust’s flour and salt are mixed before cold butter and shortening are cut into coarse crumbs. Ice-cold water is added gradually until the dough gathers, then the dough is divided into two discs and chilled.

Peeled peach chunks are mixed with granulated sugar, flour, lemon juice, cinnamon and any chosen ginger. The first crust lines the pie dish, and the filling is spread inside with small butter pieces above it.

The second disc is rolled and cut into strips, woven into a lattice and joined to the bottom crust at the rim. An egg-and-milk wash brushes the surface, with coarse sugar optional before baking until the filling bubbles across the pie.

The pie cools for several hours before slicing so the filling can set. McKenney’s emphasis on peach chunks and a visible lattice makes the fruit’s shape and the buttery crust central to this version.