Peach pie

1/2 cup sugar

3 TBSP cornstarch 

1/2 tsp. ground cinnamon 

1/4 tsp. salt

6 cups fresh peaches, pitted, and cut into 8 slices each. 

2 pie crusts

1 TBSP. milk

1 TBSP. turbinado sugar

Preheat oven to 400 degrees.

Combine sugar, cornstarch, cinnamon and salt in large bowl, stirring with a whisk. Add peaches and toss gently to coat with sugar mixture. 

Put pie crust in a 9-inch pan. Cut the second pie crust into 10 strips.  

Spoon peach filling into crust. Arrange dough strips in a lattice pattern on top of filling. Turn edges under, flute. Brush dough with milk and sprinkle with sugar. Enjoy!

Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at