Late Summer Peach Pie

Directions

• Prepare the pie crust recipe- In the bowl of a food processor, combine the salt and flour. Pulse three times. Cut in the butter and shortening in small pulses until the mixture is crumbly. Slowly add in the ice water. Then pulse in the vodka. Do not over-mix.
  Turn the dough out onto a lightly floured surface. Work the dough with clean cold hands until it comes together. With a bench scraper divide the dough into two equal parts. Press each half into a round 1″ thick disc. Wrap in plastic wrap and chill for at least 1 hour.
• Peel the peaches and cut into 1-2 inch chunks. If you slice the peaches, the filling becomes very “jammy” Chunks hold their shape much better. In a large bowl add the sugar, lemon juice, cinnamon, ginger and tapioca to the peaches. Chill the peach mixture while you prepare the pie plate with the dough.
• Pre heat the oven to 425 degrees.
• On a floured surface, roll out one of the discs of the chilled dough into a 12 inch circle. Rotate the dough frequently adding more flour to the surface if necessary. Using a rolling pin, roll up the dough loosely then unroll the dough into a 8″ pie plate. Tuck the excess dough under and then crimp using your thumb and middle finger. Pour the filling into the dough. Dot with the 2 TBSP of butter. Chill the pie in the fridge while you prepare the lattice.
• Roll out the second disc of dough. With a pizza cutter or long sharp knife, cut the dough into 6- 2″ strips. Alternating the strips, place three across the pie about then weave the remaining strips over and under to form your lattice. Once you have topped the pie with the lattice, brush with the egg wash and sprinkle with sanding sugar.
• Place the pie plate on a rimmed baking sheet lined with parchment paper for catching drips. Bake the pie at 425 degrees for 45-50. If the edges begin to brown too much, cover them lightly with strips of foil.
• Let pie rest for 4 hours before slicing. The pie will be too soupy if you do not let it “set up” for several hours.