This peach pie recipe is everything that you want a peach pie to be. It is a delicate pie with sweet peach flavors that really shine through. The nutmeg in the filling adds a nice touch of flavor that makes this pie extra special.
How To Make Copycat Marie Callender's Peach Lattice Pie
Sift together the flour and salt into a bowl.
Add the coconut oil chunks. Using a fork, mix until it forms crumbs.
Gradually add 1 tablespoon of iced cold water at a time, while gently mixing with a fork. Keep adding water until the dough starts to clump together, stopping before it gets too wet and sticky.
Lay a plastic wrap onto a work area. Transfer the dough onto the plastic wrap and divide the dough into 2 balls. Wrap both tightly until it forms a disk.
Let both doughs rest in a chilled area for at least 2 hours, no more than 4 hours.
Flour the work surface, and unwrap 1 disc of pie crust onto it.
Using a rolling pin, gently roll from the center of the dough onto its edges.
Continue rolling to various directions until it forms a circular shape and it is 2-inches larger than the pie plate.
Gently lift the rolled dough onto a 9-inch pie plate, leaving at least 1-inch excess dough on its edges for fluting. If any cracks form, mend by lightly pinching them together then smoothing them out.
Using a fork, press on its edges for decoration and trim any excess dough to be set aside for future use.
Preheat the oven to 420 degrees F.
Combine the peaches, sugar, 1 teaspoon of ground cinnamon, salt, and vanilla extract, flour, milk, and then mix until fully incorporated.
Roll out the second disc of pie dough until you achieve a wide circle. Using either a knife or pizza cutter, slice ½-inch pieces of dough to be placed on top of the pie dish.
Fill up the pie plate with the mixed peaches.
Form the lattice pattern by laying down dough strips one way, then starting in the middle going towards the opposite direction, alternating every other strip between pulling back and overlapping. Trim any excess pie dough, then use a fork to press the edges, then set aside.
Brush the lattice top with coconut oil to glaze and sprinkle with the remaining 1 teaspoon of ground cinnamon.
Bake the pie first for roughly 20 minutes, then lower the oven temperature to 350 degrees F and bake for roughly 45 minutes until the pie turns golden brown.
Transfer the baked pie onto a cooling rack and allow it to cool down.
Serve with 1 cup of ice cream, and enjoy!
- Sugar: 36g
- Calcium: 35mg
- Calories: 523kcal
- Carbohydrates: 78g
- Cholesterol: 1mg
- Fat: 22g
- Fiber: 4g
- Iron: 3mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 317mg
- Protein: 7g
- Saturated Fat: 18g
- Sodium: 588mg
- Vitamin A: 437IU
- Vitamin C: 8mg
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