Saturday, July 24, 2010

Nancy's Lattice Peach Pie

Type your summary here.Ingredients:
1 package refrigerated pie crusts, or favorite recipe for 2 crusts
6 cups thinly sliced, pared ripe peaches
1 teaspoon lemon juice
3/4 cup brown sugar, firmly packed
2 T all purpose flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 T unsalted butter, cut into small pieces
Preparing the pie:
Roll out 1 pie crust to fit your pie plate.

Roll out the other pie crust to fit into a 12-inch circle. Cut fourteen 3/4-inch wide strips. Refrigerate until ready to use. Preheat oven to 425 degrees F.

Sprinkle the sliced peaches with lemon juice. Combine sugar, flour, salt and cinnamon in a small bowl and add to the peaches, tossing lightly to combine. Turn the mixture into the pastry-lined pie plate. Dot with the butter pieces.

Moisten the edge of the pastry slightly with cold water. Arrange 7 pastry strips across the filling; press ends to the pastry edges. Place the remaining 7 strips across the first ones, at right angles, to make the lattice. Press ends to the pastry edges. Fold the overhang of the lower crust over the ends of the strips to make a rim.

Bake 45 to 50 minutes or until the peaches are tender and the crust is golden.


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