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.