Fresh Peach Pie

Preparation

• 1 Mix peaches, 1/2 cup (125 ml) of the sugar, lemon zest and juice, and 1/4 teaspoon (1 ml) of the salt in large heat-safe bowl until well blended. Let stand 30 minutes.
• 2 Meanwhile, prepare pie crust as directed on package. Roll each crust into 12-inch (30-cm) circle on lightly floured surface. Place 1 crust into bottom of 9-inch (23-cm) pie plate. Cut remaining crust into 10 strips, about 1-inch (2.5-cm) wide. Refrigerate pie plate with bottom crust and prepared strips until ready to assemble pie.
• 3 Preheat oven to 425°F (220°C). Drain peaches, reserving 8 tablespoons (120 ml) of the juice. Return peaches to bowl. Mix 2 tablespoons (30 ml) of the remaining sugar, remaining 1/8 teaspoon (0.5 ml) salt, corn starch and cinnamon in small bowl. Add 2 tablespoons (30 ml) of the reserved juice to cornstarch mixture, stirring to mix well; set aside. Place remaining 6 tablespoons (90 ml) juice in small saucepan. Bring to simmer on medium-low heat. Stir in vanilla. Whisk cornstarch mixture into saucepan. Cook and stir just until thickened and smooth, about 30 seconds. Remove from heat. Pour syrup mixture over peaches; toss to coat. Allow to cool slightly.
• 4 Spoon peach mixture into chilled pastry-lined pie plate. Arrange pie dough strips over top to create a lattice over filling (see Tip below for detailed instructions). Trim dough strips about 1/2 inch (1 cm) longer than bottom pie crust. Fold strips underneath crust and pinch to adhere. Crimp or flute edges of crust, as desired. Brush lattice with water and sprinkle evenly with remaining 1 tablespoon (15 ml) sugar. Place pie plate on large shallow baking pan.
• 5 Bake 25 minutes or until crust is lightly browned. Reduce heat to 375°F (190°C). Rotate pan and pie. Bake 30 to 35 minutes longer, until crust is golden brown and filling is bubbly. Cool on wire rack. Serve with vanilla ice cream, if desired.
  
  Test Kitchen Tips:
  · How to weave a lattice top crust: Using the longer strips for the center of the pie and shorter strips for the edges, arrange 5 of the pie dough strips vertically over top of filling, leaving about 1 inch (2.5 cm) of space between each strip. Fold back every-other strip (2 & 4) to just above the midline of the pie. Place one of the longer strips across the pie horizontally, just below the fold. Fold vertical strips back down over top of the horizontal strip. Fold back the opposite vertical strips (1, 3, and 5) and place another strip below the first horizontal strip, again leaving about 1 inch (2.5 cm) of space between them. Fold vertical strips back down over top. Repeat this process with one more strip below, and then 2 strips above the first crosswise strip. Work quickly, as the warm pie filling may make the dough difficult to work with.
  · After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.