I love making a lattice crust for my fruit pies. I think it looks so pretty, and decidedly homemade. For the added "pie appeal", lattice is easy to make. Here are Elise's, from Simply Recipes, lovely step-by-step photographic instructions.
One thing that irks me about pie recipe instructions, is the fact that they almost always include something akin to, "if the edges of the pie start getting too dark, cover them with strips of aluminum foil. Surprise, the edges always get too dark. And have you ever tried covering the edges of a round pie with strips of rectangular foil while the pie is steaming hot? All the while, letting the oven heat escape.
Go ahead and loosely cover the edges of the pie with strips of foil before putting it into the oven. It is so much easier to remove them toward the end of baking time.
Many peach pie recipes call for "warm" spices, such as cinnamon. I love cinnamon, but it makes me think of fall. I want my peach pie to taste like peaches and summer. And what a glorious peach season we have had this year.
Old Fashion Peach Pie
(My Mother's Recipe)
Your favorite recipe for a 9-inch double crust pie
1 egg, beaten
5 cups peeled and sliced peaches - about 7 to 8 peaches
2 Tbsp. lemon juice
1/4 cup flour
3/4 cup sugar
2 Tbsp. butter
Preheat the oven to 450 degrees.
Line the bottom and sides of a 9-inch pie dish with one of the pie crusts. Brush with some of the beaten egg.
Place the sliced peaches in a large bowl and stir in the fresh lemon juice. Add the sugar and flour. Mix together very well, yet gently. Let sit for 10 to 15 minutes.
Place peaches into the prepared crust and dot with butter. Top with lattice crust. Brush with some of the beaten egg yolk. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees and bake for an additional 30 to 35 minutes, until browned and the juices are bubbling through the spaces of the lattice.
Serve with vanilla ice cream.