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A chevron lattice peach chutney pie recipe with all the flavors of a classic peach pie, plus the pop of fresh ginger, apple cider vinegar, and spice.
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Chevron Lattice Peach Chutney Pie
Prep Time
20 mins
Cook Time
1 hr
Chilling time
30 mins
 

A chevron lattice peach chutney pie recipe with all the flavors of a classic peach pie, plus the pop of fresh ginger, apple cider vinegar, and spice. Recipe adapted from Melissa Clark's Plum Chutney Pie.

Recipe Type: Dessert
Makes: 8 servings
Author: Brooklyn Supper, adapted from Melissa Clark
Ingredients
For the Crust
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • 1 teaspoon sea salt
  • 16 tablespoons unsalted butter, frozen for 20 minutes
  • 2/3 cup ice water
For the Filling
  • 2 tablespoons apple cider vinegar
  • 1/2 cup brown sugar
  • 1 tablespoon grated fresh ginger
  • 1 whole star anise
  • 1/2 teaspoon fresh ground cloves
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon fresh ground cardamom seeds
  • 1/4 teaspoon sea salt
  • 3 pounds peaches (about 6 cups), sliced into 1/4-inch thick slices, divided
  • 1/4 cup granulated sugar plus 2 tablespoons, divided
  • 2 tablespoons ground instant tapioca (this can be purchased or ground up in your coffee grinder)
  • 1 egg, lightly beaten
Instructions

  1. To make crust, whisk to combine flour, sugar, and sea salt in a large bowl. With a box grater, grate in butter, using fingertips to blend into the flour until things are well blended and crumbly. Drizzle in water, turning dough with a silicone spatula, using just enough water for dough to hold together.

  2. Turn out onto a lightly floured surface and gather into a shaggy ball. Divide dough in half, flatten each round into a disc, and wrap each tightly with plastic. Chill in the fridge 30 minutes or up to 5 days.
  3. When ready to bake pie, position oven rack in the center of oven and preheat to 425 degrees F. Slide a rimmed baking sheet in oven to preheat as well.
  4. Set a medium-sized saucepan oven medium heat. Add apple cider vinegar, brown sugar, ginger, star anise, cloves, pepper, cardamom seeds, and sea salt. When mixture starts to bubble, fold in 1 pound (about 2 cups) sliced peaches. Bring mixture to a boil and then turn heat down to a lively simmer. Cook, stirring often, 20 - 30 minutes, or until mixture has thickened considerably – enough to easily coat a spoon. Set aside to cool.
  5. On a lightly floured surface, roll one of the dough discs out into a 14-inch round. Press into pie pan, trimming all but a one-inch overhang. Slide pie shell into the fridge while you prepare filling.
  6. In a large bowl, stir to combine remaining peaches, cooled chutney, 1/4 cup sugar, and ground tapioca. Set aside.
  7. Roll second disc into a 14-inch round. With a sharp paring knife, cut 3 2-inch wide strips and 5 1/2-inch ones.
  8. Spoon filling into chilled shell, weave lattice over the top (using 3 wide strips in one direction and 5 thin strips in the other; I also made my lattice at an angle rather than perpendicular), fold dough under the outer edge, and crimp. Working quickly, brush lattice with egg and sprinkle with remaining sugar. 

Set pie on preheated baking sheet and bake 15 minutes. Turn heat down to 350 degrees F, rotate pie, and bake for another 35 - 45 minutes, or until crust is a deep golden brown and the filling is bubbling vigorously.
  9. For the best filling set, cool pie a full 4 hours before cutting into it. (If you cut in sooner, the filling juices will run.)
  10. Serve as-is or with a scoop of vanilla ice cream.