PaPa's Lattice-Top Peach Pie

By sandy_h

From: Charles David Heise

Ingredients

• Pastry for 2-crust pie
• 6 cups thinly sliced, pared ripe peaches (about 2 1/2 pounds)
• 1 teaspoon lemon juice
• 3/4 cup light-brown sugar, firmly packed
• 2 Tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon

Preparation

Step 1

1. On lightly floured surface, roll out half of pastry into an 11 inch circle. Use to line 9 inch pie plate. Refrigerate.
2. Roll out remaining pastry into a 12 inch circle. With knife or pastry wheel, cut fourteen 3/4 inch wide strips. Refrigerate, on waxed paper, until ready to use.
3. Preheat oven to 425 degrees.
4. In large bowl, sprinkle peaches with lemon juice.
5. In small bowl, combine sugar, flour, salt, and cinnamon, mixing well.
6. Add to peaches, tossing lightly to combine.
7. Turn mixture into pastry-lined pie plate.
8. Moisten edge of shell slightly with cold water. Arrange 7 pastry strips across filling; press ends to rim of pastry.
9. Place 7 pastry strips across first ones, at right angles, to make lattice. Press ends to rim of shell.
10. Fold overhang of lower crust over ends of strips, to make a rim. Crimp decoratively.
11. Bake 45 to 50 minutes, or until peaches are tender and crust is golden.
12. Cool on wire rack.