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.
(1/8 of recipe)
Calories from Fat180g
Total Fat 20g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 54g
Dietary Fiber 2g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet