PREPARE Double-Crust Pie Crust recipe as directed. Chill dough until ready to use. Heat oven to 425°F.
STIR sugar, flour, cinnamon and salt in large bowl until blended. Add peaches. Drizzle with lemon juice. Stir gently until evenly blended.
ROLL out bottom crust; line 9-inch pie plate with crust. Spoon filling into unbaked pie crust. Drizzle evenly with butter.
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.
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.
Nutrition
Serving size
(1/8 of recipe)
Calories 410
Calories from Fat180g
Total Fat 20g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 10mg
Sodium 340mg
Potassium 0mg
Total Carbohydrates 54g
Dietary Fiber 2g
Sugars 25g
Protein 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
