Copycat Marie Callender’s Lattice Peach Pie Recipe

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Recipes.net Team Published March 14, 2020
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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

Filling:

  • 5 cups canned peaches (drained)
  • ½ cup all purpose flour
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ cup cold milk
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • Melted coconut oil (for glazing)

Crust:

  • ½ cup very cold coconut oil
  • 6 – 10 tbsp iced cold water
  • ½ tsp salt
  • 2 cups all purpose flour (plus more for dusting)

To serve:

  • Vanilla ice cream
  1. Start with the pie crust. Sift together flour & salt into a bowl.
  2. Add coconut oil chunks. Using a fork, mix until it forms crumbs.
  3. Gradually add 1 tbsp 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 & sticky.
  4. Lay a plastic wrap onto your work area. Transfer the dough onto the plastic wrap & divide the dough into 2 balls. Wrap both tightly until it forms a disk.
  5. Let both doughs rest in a chilled area for at least 2 hours, no more than 4 hours.
  6. Flour your work surface, & unwrap 1 disc of pie crust onto it.
  7. Using a rolling pin, gently roll from the center of the dough onto its edges. Continuous rolling to various directions until it forms a circular shape & it is 2-inches larger than your pie plate.
  8. Gently lift the rolled dough onto a 9-inch pie plate, leaving at least 1-inch dough excess dough on its edges for fluting.
  9. If any cracks form, mend by lightly pinching them together then smoothing it out.
  10. Using a fork, press on its edges for decoration. Trim any excess dough & set aside excess dough for future use, & the filled pie plate chilled.
  11. Preheat oven to 420 degrees Fahrenheit.
  12. For the filling, combine all ingredients together until fully incorporated. Fill up your pie plate with the mixed peaches.
  13. Roll out your second disc of pie dough until you achieve a wide circle. Using either a knife or pizza cutter, slice ½-inch pieces of dough & place them on top of your pie dish.
  14. To form the lattice pattern, lay down dough strips one way, then start in the middle going towards the opposite direction, alternating every other strip between pulling back & overlapping. Trim any pie dough that remains & set aside.
  15. Brush the lattice top with coconut oil to glaze & sprinkle with ground cinnamon.
  16. Bake the pie first for roughly 20 minutes, then lower your oven temperature to 350 degrees Fahrenheit and bake until pie turns golden brown, roughly 45 minutes.
  17. Transfer the baked pie onto cooling racks & allow to cool down. Serve cold with ice cream.

How To Make Copycat Marie Callender's Peach Lattice Pie

0 from 0 votes
Preparation Time: 1 hr 15 mins
Cooking Time: 1 hr 10 mins
Total Time: 2 hrs 25 mins
Makes:
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Ingredients

Filling:

  • 5 cups canned peaches, drained
  • ½ cup all purpose flour
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ cup cold milk
  • 1 tsp salt
  • 2 tsps ground cinnamon, divided
  • Melted coconut oil , for glazing

Crust:

  • ½ cup very cold coconut oil
  • 6 - 10 tbsp iced cold water
  • ½ tsp salt
  • 2 cups all purpose flour, plus more for dusting

To serve:

  • Vanilla ice cream

Instructions

  1. Start with the pie crust. Sift together flour & salt into a bowl
  2. Add coconut oil chunks. Using a fork, mix until it forms crumbs
  3. Gradually add 1 tbsp 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 & sticky
  4. Lay a plastic wrap onto your work area. Transfer the dough onto the plastic wrap & divide the dough into 2 balls. Wrap both tightly until it forms a disk
  5. Let both doughs rest in a chilled area for at least 2 hours, no more than 4 hours
  6. Flour your work surface, & unwrap 1 disc of pie crust onto it
  7. Using a rolling pin, gently roll from the center of the dough onto its edges. Continuous rolling to various directions until it forms a circular shape & it is 2-inches larger than your pie plate
  8. Gently lift the rolled dough onto a 9-inch pie plate, leaving at least 1-inch dough excess dough on its edges for fluting
  9. If any cracks form, mend by lightly pinching them together then smoothing it out
  10. Using a fork, press on its edges for decoration. Trim any excess dough & set aside excess dough for future use, & the filled pie plate chilled
  11. Preheat oven to 420 degrees Fahrenheit

  12. For the filling, combine all ingredients together until fully incorporated. Fill up your pie plate with the mixed peaches
  13. Roll out your second disc of pie dough until you achieve a wide circle. Using either a knife or pizza cutter, slice ½-inch pieces of dough & place them on top of your pie dish.
  14. To form the lattice pattern, lay down dough strips one way, then start in the middle going towards the opposite direction, alternating every other strip between pulling back & overlapping. Trim any pie dough that remains & set aside
  15. Brush the lattice top with coconut oil to glaze & sprinkle with the remaining ground cinnamon

  16. Bake the pie first for roughly 20 minutes, then lower your oven temperature to 350 degrees Fahrenheit and bake until pie turns golden brown, roughly 45 minutes

  17. Transfer the baked pie onto cooling racks & allow to cool down. Serve cold with ice cream
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Nutrition

  • Calcium: 32mg
  • Calories: 503kcal
  • Carbohydrates: 78g
  • Cholesterol: 1mg
  • Fat: 19g
  • Fiber: 4g
  • Iron: 3mg
  • Potassium: 313mg
  • Protein: 7g
  • Saturated Fat: 16g
  • Sodium: 588mg
  • Sugar: 36g
  • Vitamin A: 435IU
  • Vitamin C: 8mg
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