Peach Lattice Pie

Makes 8
Prep 20 m
Bake 60 m



  1. 1 of 8 Heat oven to 400 degrees F. Fit one crust into 9-inch pie plate. Refrigerate until ready to use.
  2. 2 of 8 If using fresh peaches, drop whole peaches into boiling water for 1 to 2 minutes. Place into cold water to stop cooking. Peel skin and remove pit. Slice into eighths.
  3. 3 of 8 In a large bowl, mix together the peaches, 3 tablespoons of the chopped almonds, the brown sugar, cornstarch, vanilla extract, almond extract and salt.
  4. 4 of 8 Spoon peach filling into chilled crust.
  5. 5 of 8 Cut remaining crust into 1-inch-wide strips. Weave strips in crisscross lattice over filling. Fold lattice strips under edge of bottom crust and crimp to seal edges completely.
  6. 6 of 8 Lightly beat egg with 1 tablespoon water. Brush over lattice strips. Sprinkle top with granulated sugar.
  7. 7 of 8 Bake in 400 degrees F oven 10 minutes. Reduce temperature to 375 degrees F and bake 50 more minutes until nicely browned and filling is bubbly. If edges brown too quickly, cover with foil halfway through baking. Sprinkle remaining 1 tablespoon nuts around edges during last 5 minutes of baking.
  8. 8 of 8 Cool on wire rack completely before serving. Makes 8 servings.
Nutrition Information for Peach Lattice Pie
Servings Per Recipe: 8
Per Serving: 309 kcal cal., 4 g pro., 47 g carb., 13 g Fat, total, 27 mg chol., 2 g sat. fat, 3 g fiber, 291 mg sodium