Brown Sugar-Cinnamon Peach Pie
Few desserts satisfy quite like a fresh peach pie in the summer, and this recipe, from Chef Shae Rehmel of Five & Ten, is one of the best out there. Serve this juicy double-crust peach pie with vanilla ice cream sprinkled with candied or toasted pecans. The brown sugar and the cinnamon complement the natural sweetness of the fresh peaches.
Lovely Lattice: For an equally impressive top crust, cut remaining dough disk in Step 3 into 3 (1 1/2-inch-wide) strips and 8 (1/4-inch-wide) strips using a fluted pastry wheel. Proceed as directed through Step 4. In Step 5, replace whole crust with dough strips, making a lattice design. Omit pastry leaves. Brush lattice with beaten egg, and sprinkle with sugar. Omit slits in crust. Proceed as directed in Steps 6 and 7, shielding just the edges with foil.
Five & Ten, Athens, Georgia