Lattice Top Fresh Peach Pie

This year is a good year for peaches.

We travel over the Cascade Mountains on occasion and on the return trip we stop at Thorpe’s Fruit Stand along I-90.

The fruit we buy depends on the season.

Auntie Polly Cayou appreciates us bringing her a box of fruit.

We bring her fruit as a gift. Taking care of aunties is very important.

There are close bonds in our tribal culture with our aunties.

They are like mothers to us.

Even at my age, it’s good to have an auntie who appreciates a visit and gifts.

This summer we brought Auntie Polly the best looking box of peaches.

She water bath cans them.

I bake with them and make jam.

Yum! This recipe is from another auntie of mine, on my dad’s side of the family.

Auntie Mary Ann’s recipe calls for cornstarch.

I substituted with Clear Jel.

Either will thicken the pie.

Ingredients

8 inch pie crust and pie crust dough for lattice

8 medium peaches, peeled and cut into wedges, about 8 per peach

Sugar, ¾ cup

Clear Jel, 3 tablespoons or cornstarch, 1 tablespoon

Lemon juice, 1 teaspoon

Vanilla, ½ teaspoon

Butter, 2 tablespoons

Milk, 2 tablespoons

Preparation

When slicing the peaches, I capture all the peach juice in the bottom of the mixing bowl. The Clear Jel instructions say to premix it with the sugar. Then add the peaches. Next add the rest of the ingredients and gently mix together. Pour into the pie crust. Prepare the lattice and place on top. Brush top with milk. Place pie on top of a sturdy cookie or baking sheet to catch any juices that bubble over. Bake at 350 degrees for 50 to 60 minutes.