Photo by Rojoimages/iStock
SERVES 8–10
2 9-inch pie crusts (your favorite recipe or store bought)
8–10 medium-sized, ripe peaches, peeled and sliced
1 cup sugar
1 tablespoon cornstarch
1½ teaspoons cinnamon
1 teaspoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
3–4 tablespoons butter
2 teaspoons sugar, optional
Preheat oven to 350 F. Place one pie crust in a 9-inch, round baking dish, covering the bottom and sides. Cut away any excess. Cover crust with parchment paper and secure with pie weights or dry beans. Bake for 20 minutes or until golden brown. Remove paper and weights. Let cool. Using a paring knife or pizza cutter, cut the second pie crust into strips that are ¾ to 1 inch wide.
In a large bowl, combine sugar, cornstarch, cinnamon, lemon juice, vanilla and salt. Add to peaches, and combine well. Pour peaches into cooled pie shell; dot with 3–4 tablespoons of butter on top. Weave the pie-crust strips in a lattice design (or lay them crosswise) over the peaches. Be sure to secure the ends of the lattice strips to the bottom crust. Sprinkle with sugar, if desired. Bake 45–60 minutes or until golden brown.