Lattice Crust Peach Pie

  • 4 cups thinly sliced peaches
  • 3/4 cups sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/4 teaspoon salt
  • Pastry for 2-crust, 9-inch pie, unbaked
  • 2 tablespoons butter or margarine

Combine peaches, sugar, tapioca, and salt. Turn into a 9-inch pie plate lined with pastry rolled 1/8 inch thick. Dot with butter or margarine. Roll remaining pastry into a circle, 1/8 inch thick. Cut into strips 1/2 inch wide. Arrange over pie in lattice fashion. Trim, turn under, and flute edge. Bake in pre-heated hot oven (425F) for 40 minutes, or until browned over the top.

  • Yields: 6 servings
  • Preparation Time: about an hour

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