Fresh Lattice Peach Pie Recipe
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 6 ripe peaches (about 3 pounds) | ||
| Lemon juice | 1 Tablespoon | |
| Almond extract | 1/4 Teaspoon | |
| Flaky Pastry I or: 1 package piecrust mix | ||
| Butter/Margarine | 2 Tablespoon | |
| Milk or cream | ||
| Sugar | ||
Directions
1. Mix sugar, flour, cinnamon and salt together.
2. Drop peaches, 3 or 4 at a time, into boiling water; leave in 15 to 30 seconds; lift out with slotted spoon. Peel off skins; cut in half; remove pits, then slice (you should have 10 cups).
3. Place peaches in a large bowl; sprinkle with lemon juice and almond extract; toss lightly. Sprinkle with sugar mixture; toss gently to mix.
4. Prepare pastry. Spoon filling into bottom crust; dot with butter. Cover with lattice top. Brush lattice top with milk or cream and sprinkle with sugar.
5. Bake in a hot oven (425°) 15 minutes; then lower heat to 350°; continue to bake 35 to 40 minutes longer, or until pastry is golden and juices bubble up near center. Cool on wire rack 1 hour.
2. Drop peaches, 3 or 4 at a time, into boiling water; leave in 15 to 30 seconds; lift out with slotted spoon. Peel off skins; cut in half; remove pits, then slice (you should have 10 cups).
3. Place peaches in a large bowl; sprinkle with lemon juice and almond extract; toss lightly. Sprinkle with sugar mixture; toss gently to mix.
4. Prepare pastry. Spoon filling into bottom crust; dot with butter. Cover with lattice top. Brush lattice top with milk or cream and sprinkle with sugar.
5. Bake in a hot oven (425°) 15 minutes; then lower heat to 350°; continue to bake 35 to 40 minutes longer, or until pastry is golden and juices bubble up near center. Cool on wire rack 1 hour.
Chef
