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Perfect Fresh Peach Pie Recipe Easy Homemade Buttery Lattice Crust Guide

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A quick and easy homemade peach pie featuring a flaky buttery lattice crust and juicy fresh peach filling, perfect for summer gatherings and nostalgic treats.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6 to 8 tablespoons (90-120ml) ice-cold water
  • 5 to 6 large ripe peaches, peeled and sliced (about 6 cups/900g)
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (15g) cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar or turbinado sugar (for sprinkling on crust)

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add cold, cubed butter and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces.
  2. Add ice-cold water, tablespoon by tablespoon, mixing gently with a fork until dough just comes together. Form dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
  3. Toss peeled and sliced peaches with ¾ cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon (if using). Set aside to macerate.
  4. Lightly flour surface and roll out one dough disc into a 12-inch circle. Transfer to 9-inch pie dish and trim edges to leave about 1-inch overhang.
  5. Spoon peach mixture evenly into crust, including syrupy juices.
  6. Roll out second dough disc into 12-inch circle. Cut into ½-inch wide strips. Lay half strips over filling spaced evenly, fold back every other strip, place a strip perpendicular, then unfold folded strips over it. Repeat weaving until lattice is complete. Trim edges to match bottom crust overhang.
  7. Fold overhang edges of both crusts under each other and press to seal. Crimp edges with fingers or fork. Brush crust with beaten egg and sprinkle coarse sugar over it.
  8. Place pie on baking sheet and bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake for 35 to 40 minutes until crust is golden and filling bubbly. Cover edges with foil if browning too quickly.
  9. Let pie cool on rack for at least 2 hours before slicing and serving.

Notes

Chill dough twice to keep crust flaky and prevent shrinking. Use cornstarch to thicken filling and avoid soggy crust. If lattice strips are too soft, chill before weaving. Use foil to protect crust edges if browning too fast. Let pie cool fully before slicing to set filling.

Nutrition

Keywords: peach pie, lattice crust, fresh peaches, summer dessert, homemade pie, flaky crust, easy peach pie

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