Colorful Lattice Pie
This deliciousness occu-pie our thoughts! We are in love with this beautifully delicious Colorful Lattice Pie. Add a lot of fun, and colors to your dessert table with vibrant, deep pink and purple hues made with Suncore Foods® Ruby Red Radish & Cosmos Red Cabbage Supercolor Powders. Baked to pie-fiction with fresh peach and strawberry, this beauty not only look like a dream but also taste like heaven! Keep your eyes on the pies!
2 cups all-purpose flour
1/3 cup cold unsalted butter
1 tbsp sugar
Pinch of salt
5 tbsp cold water
2 tbsp of Suncore Foods® Ruby Red Radish Supercolor Powder
1 cup all-purpose flour
1/4 cup cold unsalted butter
1 tsp sugar
1 pinch of salt
1 tbsp of Suncore Foods® Cosmos Red Cabbage Supercolor Powder
3 tbsp cold water
For the Filling:
2 LB (5 large) sliced peaches
2 cups diced fresh strawberries
1/3 cup of sugar
1 tsp lemon zest
12 tbsp cornstarch
1. Dissolve Ruby Red Radish powder in 5 tbsp of water. In a bowl of a stand mixer combine the flour, sugar, and salt until incorporated. Add cold butter and mix until crumbly. Add Red Beet powder mixture and blend.The dough should be beginning clamp together. If not, add more water. Refrigerate for 1 hour.
2. Dissolve Cosmos Red cabbage powder in water. In a bowl of a stand mixer combine flour, sugar, and salt until incorporated. Add cold butter and mix until crumbly. Add Canary Yellow Safflower powder mixture and blend.The dough should be beginning clamp together. If not add more water. Refrigerate for 1 hour.
3. To make the filling, add all of the filling ingredients in a bowl and toss together to coat peaches and strawberries evenly. Set aside.
4. Take Pink refrigerated dough and divide into 2 halves. Roll out the first half into 3 mm thick discs to be slightly larger than your pie pan. Carefully transfer onto the pie plate. Fill the pie crust with the filling. Roll out the second portion of pink dough and purple dough into 3mm thick discs. Using pizza cutter to slice both pink and purple discs into stripes, braid some of them, if desired. Recommend to assemble the lattice on a piece of a parchment paper for a more neat look. Create a lattice pattern using the colorful strips on the parchment paper. Don’t hesitate to pop the dough in and out of the fridge as needed because it should never feel too soft.
5. Freeze it for 10-15 minutes before transferring onto the pie.
6. Preheat the oven to 400F. In the mean time, brush the sides of the pie crust with egg wash and place the lattice over the filling. Press the edges slightly to seal up the edges. Trim the edges of the pie with scissors or a knife. Make braids out of the remaining dough and lay them around the edge of the pie, pressing gently to adhere.Bake for 30-40 minutes at 350F.
7. If the pie lattice is browning to fast , cover it loosely with foil to avoid over-browning. Let it cool before serving!