PgrancerThe family recipe box

Desserts

Peach Lattice Pie

Source
Magazine clipping

Ingredients

  • 1 recipe Double Crust Pastry
  • Two-thirds cup sugar
  • 2 tablespoons corn starch
  • 1/8 teaspoon salt
  • 5 cups sliced peeled ripe peaches (about 9 medium)
  • 1 teaspoon lemon juice
  • 1 tablespoon margarine

Steps

  1. Mix together sugar, corn starch and salt; sprinkle over peaches. Add lemon juice and toss until well coated.
  2. Line 9-inch pie plate with one half of pastry allowing 1-inch to overhang. Fill shell with peach mixture and dot with margarine.
  3. Roll remaining pastry into 12-inch circle. Cut into 10 (1/2-inch) strips with pastry wheel or knife. Place 5 of the strips across filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips; seal and flute. Cover fluted edge with strips of foil; remove during last 15 minutes if more browning is desired.
  4. Bake in 425 degree oven about 55 minutes or until lattice top is golden brown.

Notes

Makes 1 (9-inch) pie.

peachlattice crustpie