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Lattice-Crust Peach Pie

lattice-crust-peach-pie

Cook Time: 1 Hr

Yield: 8 Servings

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lattice-crust-peach-pie

Ingredients

  • 1 Double-Crust
  • 1 C. sugar
  • 1/4 C. all-purpose flour
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. salt
  • 7 medium fresh peaches, peeled and sliced
  • 1 Tbsp. lemon juice
  • 2 Tbsp. butter, melted

Directions

  1. PREPARE Double-Crust Pie Crust recipe as directed. Chill dough until ready to use. Heat oven to 425°F.
  2. STIR sugar, flour, cinnamon and salt in large bowl until blended. Add peaches. Drizzle with lemon juice. Stir gently until evenly blended.
  3. ROLL out bottom crust; line 9-inch pie plate with crust. Spoon filling into unbaked pie crust. Drizzle evenly with butter.
  4. ROLL out top crust into a 10-inch circle. Cut into about 11 long strips of random widths. Lay 6 strips across top of pie, about 1-inch apart. Weave remaining strips, one at a time, perpendicularly across top of pie to create a lattice top. Press outside edges together to seal. Trim and flute edge, as desired.
  5. BAKE 15 minutes. Reduce oven temperature to 350°F. Bake an additional 45 minutes or until crust is golden brown and filling is bubbly. Cool completely on wire rack before cutting.

Lattice-Crust Peach Pie

lattice-crust-peach-pie

Cook Time: 1 Hr

Yield: 8 Servings

Ingredients

  • 1 Double-Crust
  • 1 C. sugar
  • 1/4 C. all-purpose flour
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. salt
  • 7 medium fresh peaches, peeled and sliced
  • 1 Tbsp. lemon juice
  • 2 Tbsp. butter, melted

Directions

  1. PREPARE Double-Crust Pie Crust recipe as directed. Chill dough until ready to use. Heat oven to 425°F.
  2. STIR sugar, flour, cinnamon and salt in large bowl until blended. Add peaches. Drizzle with lemon juice. Stir gently until evenly blended.
  3. ROLL out bottom crust; line 9-inch pie plate with crust. Spoon filling into unbaked pie crust. Drizzle evenly with butter.
  4. ROLL out top crust into a 10-inch circle. Cut into about 11 long strips of random widths. Lay 6 strips across top of pie, about 1-inch apart. Weave remaining strips, one at a time, perpendicularly across top of pie to create a lattice top. Press outside edges together to seal. Trim and flute edge, as desired.
  5. BAKE 15 minutes. Reduce oven temperature to 350°F. Bake an additional 45 minutes or until crust is golden brown and filling is bubbly. Cool completely on wire rack before cutting.

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