Copycat Marie Callender's Peach Lattice Pie

Copycat Marie Callender's Peach Lattice Pie


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This 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 this recipe adds a nice touch of flavor that will keep you thinking of this pie for years to come.

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Chicago, IL

Time needed

1 hour, 35 min preparation + 1 hour cooking

Serving Size / Yield

6-8 servings


  • ½ C Sugar
  • ¼ C Brown Sugar, packed
  • 4 ½ C Peaches, peeled and sliced
  • Pastry for Double Crust Pie, prepared according to package
  • 3 tbs Cornstarch
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Cinnamon
  • 1/8 tsp Salt
  • 2 tsp Lemon Juice
  • 1 tbs Butter
  • Confectioners’ Sugar, for garnish

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Begin this recipe for peach lattice pie by combining the sugars in a large bowl along with the peaches. Toss the bowl to completely coat the peaches in the sugar mixture. Cover the bowl and let stand for at least one hour. In the meantime, line a nine-inch pie plate with the bottom crust of the pastry. Once your peaches have rested for an hour, drain the juice into another small bowl and reserve.

Next, combine the cornstarch, nutmeg, cinnamon, and salt in a small pot. Slowly stir in the reserved peach juice, whisking constantly to avoid clumping. Bring the pot to a boil and let cook while stirring for about two minutes or until your mixture thickens. Remove from the heat and add in the lemon juice and butter. Fold the peaches into this mixture and transfer to the pie crust.

Now make your lattice crust. Cut the pastry into long strips and lay across the top of your pie in a crisscross pattern. Trim, seal and flute the edges. Cover the pie loosely with foil and bake for 50 to 60 minutes or until the crust is a light golden brown color. Remove from the oven and sprinkle with confectioners' sugar for garnish. Let cool before serving.

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