准备

Make the dough:

• 将黄油切成3/4英寸的立方体。将它们包裹在塑料中，冻结至至少30分钟。将通用面粉，蛋糕面粉，盐和发酵粉放在金属碗中，冷冻至少30分钟。
• Put the cold flour mixture in a food processor and process for a few seconds to combine.
• Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)
• Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.
  
• 将面团切成两半，将每一半放在一块大块的保鲜膜上。用塑料松散地覆盖面团。使用包裹作为帮助（为了避免用裸手加热面团），将面团的一半塑造成平盘，另一个将面团塑造成平坦的矩形。将每个都紧紧包裹在塑料中，然后冷藏至少45分钟，最多24小时。

Roll out the bottom crust:

• 从冰箱中取出面团盘（保持矩形冷藏）；如果它非常牢固，请坐在室温下，直到足以滚动到10到15分钟。
• 将面团放在两张塑料包裹之间，用面粉轻轻撒上。将其滚到1/8英寸厚的13英寸圆形圆形，偶尔松开并重新涂抹塑料包裹。
• 取出一块塑料，然后将面团翻转成标准金属9英寸派锅（应深1-1/4英寸，并容纳4杯液体）。将面团放入锅中，小心地将塑料剥落。修剪面团，以便有3/4英寸的悬垂。折叠在自身下方的悬垂，以创建一个边缘，该边缘延伸到馅饼锅的边缘之外约1/4英寸。用保鲜膜盖住面团衬里的馅饼板，冷藏。

Make the filling and top the pie:

• Peel the peaches. Halve each peach, remove the pit, and slice each half into eight thin wedges; you should have 6 cups.
• 将桃子放在一个大碗中，将柠檬汁撒在它们上。撒在糖和盐上，然后轻轻折腾以混合。静置至少30分钟，最多12小时。将它们转移到悬挂在碗上的漏勺中，以收集果汁。您应该有将近1杯液体（如果桃子坐了几个小时，您将有1至1-1/2杯液体）。
• Pour the juices into a small, nonstick saucepan set over medium heat. Boil down the liquid, swirling but not stirring, until it’s syrupy, about 10 minutes; it should reduce to 1/3 to 1/2 cup, depending on how much liquid you started with. Set aside to cool for 1 or 2 minutes.
• Meanwhile, transfer the peaches to a bowl and toss them with the cornstarch and almond extract until all traces of cornstarch have disappeared. Pour the reduced peach juices over the peaches, tossing gently. (Don’t worry if the liquid hardens on the peaches; it will dissolve during baking.)
• Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11×14-inch or larger rectangle (if it becomes an oval, that’s fine); it should be no more than 1/8 inch thick.
• 使用尺子测量并标记3/4英寸的间隔并切割直缘，将十个3/4英寸宽的条纵向沿矩形沿矩形纵向切下。如果您想在条带上卷发边缘，请使用凹槽的糕点轮。
• 搅拌几次桃子，然后将其刮入馅饼外壳中。从馅料上均匀地排列五根面团，首先是一条长条。轻轻地将其他条带（第二和第四条）折回中心。选择另一个长条面团，将其垂直于其他条带，然后将其设置在馅饼的中心。
  
• 展开两个折叠条，使它们平放在垂直条的顶部。现在，折回上次未折叠的条（第一个，第三和第五个）。
  
• Lay a second perpendicular strip of dough about 3/4-inch away from the last one. Unfold the three folded strips. Fold back the orginal two strips, set a a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.
  
• 在另一侧重复两个条带：折后交替条，在顶部放一条面团，然后展开。请记住要交替折叠的条件以创建编织效果。将条带到1/2英寸的悬垂物中。将每个底面的底面弄湿，然后将其塞在底部的外壳下，然后按下以使其粘附。如果愿意，边缘或长笛。
  

烘烤，让馅饼凉爽：

• 用保鲜膜轻轻覆盖组装的馅饼，冷藏1小时。经过30分钟的冷却后，将烤箱架放在最低的梯级上，并在上面放一条衬有箔纸的烘焙石或烤盘。将烤箱加热到425°F。
• 当蛋糕冷藏1小时,刷lattice with the milk and sprinkle on the sugar.
• Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 50 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.
• 让馅饼在架子上冷却，直到果汁变稠，3小时。