Lattice Peach Pie
|Sliced peaches||8 Cup (128 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|9 inch two crust pie pastry||1|
|Lemon juice||1 Tablespoon|
Peel and cut peaches into thin slices.
Put them in heavy saucepan and add sugar, water and mace.
Cover and simmer until peaches are tender.
Drain well, saving juice.
Cool.Heat oven to 425 degrees.
Line 9-inch pie pan with pastry, leaving a 1 inch overhanging edge.
Pile peaches in pastry-lined pan.
Sprinkle with lemon juice.
Dot with butter.
Make a lattice top with remaining pastry.
Roll edge of bottom crust and strips of lattice together, turning them under.
Crimp, making a high edge.
Bake until pastry is well browned, about 30 minutes.
Boil juice saved from simmering peaches very hard until reduced in half.
Pour over whole top of pie as soon as it comes from the oven.
Serving size: Complete recipe
Calories 1932 Calories from Fat 437
% Daily Value*
Total Fat 49 g75.7%
Saturated Fat 25.1 g125.3%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 24.3 mg1%
Total Carbohydrates 384 g127.9%
Dietary Fiber 23.3 g93.1%
Sugars 311.1 g
Protein 15 g29.3%
Vitamin A 105% Vitamin C 2519.1%
Calcium 1.7% Iron 2.1%
*Based on a 2000 Calorie diet