PEACH LATTICE PIE

1 (11-oz) piecrust mix (or your own pie pastry for a 2-crust pie)

3 1/2 lbs peaches, peeled, pitted, cut into 1/2" wedges

2/3 cup sugar

1/4 cup instant tapioca

1/4 cup peach preserves

1 tbsp vanilla extract

1 egg, beaten

Coat a 9-inch pie pan with cooking spray.

Prepare the pie crust mix according to the package directions for a 2-crust pie. Shape dough into 2 disks.

On a floured surface roll one dish into a 12-inch circle. Fit into the pie pan, folding edges under. Chill.

On floured surface roll remaining dough into 11-inch circle and transfer to a baking sheet. Cover and chill.

Line baking sheet with foil and place on center oven rack. Heat oven to 375-degrees.

In a large bowl, combine peaches, sugar, tapioca, preserves and vanilla. Let stand 15 minutes then spoon into the pie shell. Cut the remaining dough into 1/2" wide strips and some 3/4" wide strips. Arrange on top of peach filling in a lattice pattern. Press edges together and flute. Brush with the beaten egg.

Bake on the hot baking sheet in the oven 1 hour and 30 minutes or until golden brown and bubbly. Allow to cool before cutting.

file photo for reference