Fresh Peach Lattice Pie Recipe
Ingredients
Pastry for 2 Basic Flaky Piecrusts
4 cups sliced peeled peaches
1 tablespoon lemon juice
1 teaspoon ground cinnamon
2 tablespoons quick-cooking tapioca
1/4 cup honey (1/2 cup if fruit is tart)
1 egg yolk, beaten
Directions
Preheat oven to 375°F.
Roll out half of pastry, and line a 9-inch deep-dish pie plate with it.
Roll out other half of pastry and cut into 1-inch strips.
In a large bowl, toss peaches with lemon juice, cinnamon, and tapioca.
Add honey and toss again.
Turn into prepared pie shell.
Wet edges of pastry.
Place strips on top, 1/2 inch apart.
Make lattice pattern by placing remaining strips across those already in place at right angles.
Press ends of strips into bottom pastry, and brush with egg yolk.
Bake on middle shelf of oven for 40 to 45 minutes, or until fruit is bubbly and pastry is golden.
Roll out half of pastry, and line a 9-inch deep-dish pie plate with it.
Roll out other half of pastry and cut into 1-inch strips.
In a large bowl, toss peaches with lemon juice, cinnamon, and tapioca.
Add honey and toss again.
Turn into prepared pie shell.
Wet edges of pastry.
Place strips on top, 1/2 inch apart.
Make lattice pattern by placing remaining strips across those already in place at right angles.
Press ends of strips into bottom pastry, and brush with egg yolk.
Bake on middle shelf of oven for 40 to 45 minutes, or until fruit is bubbly and pastry is golden.
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