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Add a photoServings: 8
Ingredients
- 1 x Basic Pie Pastry see * Note
- 6 c. Peeled, pitted, and sliced peaches (about 1 1/4 lbs)
- 2 Tbsp. Fresh lemon juice
- 1/4 c. All-purpose flour
- 2/3 c. Sugar
- 1/4 tsp Salt
- 1 pch Grnd nutmeg
- 2 Tbsp. Unsalted butter
Directions
- Preheat an oven to 425 degrees. Roll out the pastry for the bottom crust and use to line a 9-inch pie pan. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set aside.
- Place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well; set aside. In a small bowl stir together the flour, sugar, salt, and nutmeg. Add in to the peaches and toss to combine. Pile the fruit mix into the pastry-lined pan and dot with bits of butter.
- Use the pastry strips to make a lattice top. Trim and flute the edges.
- Bake for 25 min, then reduce the heat to 350 degrees and bake till the juices are bubbling and the top is browned, about 25 min longer.
- This recipe yields one 9-inch lattice-top pie and serves 8 to 9.
- Comments: One of the best pies you'll ever make, with a lattice top to show off the beautiful filling. For some reason, peaches taste even better when cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 8 servings | |
| Calories 106 | |
| Calories from Fat 26 | 25% |
| Total Fat 2.94g | 4% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 73mg | 3% |
| Potassium 10mg | 0% |
| Total Carbs 20.01g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 16.78g | 11% |
| Protein 0.45g | 1% |
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