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Lattice-Top Peach Pie

Best pie of the summer! The secret to a sweet, juicy pie is making it with local peaches!

Prep Time 45 minutes
Cook Time 45 minutes

Ingredients

  • 4-5 pounds peaches, peeled and sliced - 6 cups
  • 3/4 cup sugar
  • 1/3 cup King Arthur pie enhancer or all-purpose flour
  • 1/2 lemon, squeezed
  • 1/2 t. ground cinnamon
  • 1 recipe double-crust pie crust
  • 1/4 cup whole milk

Instructions

  1. Preheat oven to 425ºF.

  2. Toss the lemons with the freshly squeezed lemon juice.

  3. Toss the dry ingredients together.

  4. Add to the peaches, stir a couple of times to combine.

  5. Roll out 1/2 of the pie dough. Place in the bottom of a pie plate.

    Add the peaches to the pie plate.

  6. Roll out the other 1/2 of the pie dough. Cut into strips. Place 5 strips, in one row, on the pie.

    Fold back every other strip, place one strip vertically on the pie, replace the strips.

    Repeat until the lattice is complete.

    Lightly brush with milk.

    Place on a jelly roll pan(to catch the juices during baking).

  7. Bake for 45 to 50 minutes.

  8. Remove form oven and place on a wore rack to cool until lukewarm.

    Enjoy!