Peach pie tastes like the essence of summer. If using fresh peaches, make sure they are ripe but firm. (Frozen peaches can also be used. There's no need to thaw them.) The lattice crust looks stunning and is not difficult to do (see our how-to video, below), but if you're pressed for time, simply place the second crust on top and cut three slits in the dough to vent steam.
Source: EatingWell.com, July 2018
Tip: See how to make the lattice top here.
To make ahead: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months.
Serving Size:1 slice
309 calories; protein 4.9g; carbohydrates 45.7g; dietary fiber 3.3g; sugars 21.3g; fat 12.8g; saturated fat 6.2g; cholesterol 42.9mg; vitamin a iu 610.4IU; vitamin c 6.7mg; folate 29.9mcg; calcium 20.4mg; iron 2.9mg; magnesium 12.7mg; potassium 231.2mg; sodium 184.7mg; thiamin 0.1mg; added sugar 14g.
2 1/2 fat, 1 1/2 starch, 1 other carbohydrate, 1/2 fruit