Peach Lattice Pie

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Peach Lattice Pie

Yield: 8 Prep 20 mins Cook 1 hr 20 mins


  • 1 recipe Perfect Pie Crust (see notes for this recipe)
  • 6 cups  (2 lbs) sliced frozen, thawed peaches, juices drained
  • 1/3 cup  light brown sugar
  • 2 tablespoons  cornstarch
  • 1 teaspoon  vanilla extract
  • 1 teaspoon  lemon zest
  • 1 large egg, lightly beaten


1. Heat oven to 375 degrees F and place rack in the lower third. Line a 9-inch pie plate with one crust. Trim crust to 1/2 inch beyond edge of pie plate; place in freezer until ready to fill.

2. Combine peaches, brown sugar, cornstarch, vanilla, and lemon zest. Place peach mixture in prepared crust. On a lightly floured surface, roll remaining crust into a 12-inch round; cut into 1-inch strips. Weave strips on top of filling in lattice pattern, pressing ends into bottom crust. Fold bottom crust over ends of strips; seal and crimp. Brush crust with a bit of the beaten egg.

3. Place pie on a baking sheet and bake until crust is golden and juices are bubbling and thick, about 1 hr. Cover with foil during the last 20 min to prevent overbrowning.

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