Lattice-top peach pie from Fine Cooking by Rose Levy Beranbaum

  • heavy cream
  • peaches
  • Show all ingredients...

  • EYB Comments

    Prepared pie dough must be refrigerated at least 45 minutes and up to 24 hours. Macerate the peaches at room temperature at least 30 minutes or up to 12 hours before continuing with recipe. The assembled pie must be refrigerated for 1 hour before baking.

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Notes about this recipe

  • Recipe Notes

    Prepared pie dough must be refrigerated at least 45 minutes and up to 24 hours. Macerate the peaches at room temperature at least 30 minutes or up to 12 hours before continuing with recipe. The assembled pie must be refrigerated for 1 hour before baking.

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