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 firstname.lastname@example.org.