Lattice-Crust Peach Pie
Prep Time: 25 min
Cook Time: 1 Hr
Serves 8 Servings
Difficulty Moderate
Ingredients
- 1 Classic Crisco® Pie Crust | Crisco – 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
- 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.
