Peach Lattice Pie

Peach Lattice Pie
Servings: 8 Prep 20 mins Bake 400°F 1 hr


  • 1 package (15 ounces) refrigerated prepared piecrust (2 crusts)
  • 2 bag (16 ounces) frozen peaches, thawed and drained
  • 4 tablespoons sliced almonds, chopped
  • 1/2 cup light brown sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon granulated sugar

Make It

1. Heat oven to 400 degrees F. Fit one crust into 9-inch pie plate. Refrigerate until ready to use.

2. 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. 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. Spoon peach filling into chilled crust.

5. 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. Lightly beat egg with 1 tablespoon water. Brush over lattice strips. Sprinkle top with granulated sugar.

7. 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. Cool on wire rack completely before serving. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 309, Fat, total (g): 13, chol. (mg): 27, sat. fat (g): 2, carb. (g): 47, fiber (g): 3, pro. (g): 4, sodium (mg): 291, Percent Daily Values are based on a 2,000 calorie diet.