There is something so comforting about a homemade peach pie, especially when it comes out of the oven with a golden lattice crust and a warm, juicy peach filling. This Fresh Peach Lattice Pie is sweet, buttery, and full of ripe peach flavor, with tender fruit tucked beneath a beautifully crisp pastry crust.
The filling is simple and lets the peaches shine, while a touch of lemon juice, cinnamon, and vanilla adds just enough warmth and brightness. Finished with a light dusting of powdered sugar, this pie is the kind of dessert that feels right at the end of a summer dinner, served with a scoop of vanilla ice cream.
Why You’ll Love This Peach Pie
- Fresh peach flavor: Juicy ripe peaches are the star of this dessert.
- Buttery crust: The pastry bakes up golden, crisp, and tender.
- Beautiful lattice topping: The woven crust makes this pie look extra special without being difficult.
- Perfectly balanced: A little lemon juice keeps the peach filling from tasting overly sweet.
- Great for summer: It is a wonderful dessert for family dinners, picnics, and gatherings.
Flavor & Texture Highlights
The peaches become tender and juicy as they bake, creating a naturally sweet filling with a soft, almost jammy texture. A little cinnamon and vanilla add warmth, while lemon juice brings a fresh contrast to the sweetness.
The buttery pastry provides the perfect contrast, with crisp golden edges and a tender center. The lattice allows some of the peach filling to peek through while helping the crust bake beautifully.
How to Make Fresh Peach Lattice Pie
Begin by preparing the pie dough and chilling it until firm. While the dough chills, peel and slice the peaches, then combine them with sugar, flour, lemon juice, cinnamon, vanilla, and a small pinch of salt.
Roll out one portion of the dough and carefully fit it into a pie dish. Add the peach filling and spread it into an even layer.
Roll out the remaining dough and cut it into strips. Arrange the strips over the peaches in a simple crisscross lattice pattern, then trim and crimp the edges.
Brush the crust with an egg wash and bake until the pastry is deeply golden and the peach filling is bubbling. Allow the pie to cool before slicing so the filling has time to set.
Helpful Tips for the Best Peach Pie
- Choose peaches that are ripe and fragrant but still firm enough to slice easily.
- If your peaches are very juicy, add an extra teaspoon of flour or cornstarch to help thicken the filling.
- Keep the pie dough cold while working with it for a flakier crust.
- Place the pie dish on a baking sheet before baking to catch any bubbling filling.
- Let the pie cool for at least 2 hours before cutting for cleaner slices.
- For an extra beautiful finish, sprinkle coarse sugar over the egg-washed crust before baking.
Frequently Asked Questions
Can I use frozen peaches?
Yes. Frozen peaches can be used when fresh peaches are unavailable. Thaw and drain them well before making the filling, since excess liquid can make the crust soggy.
Do I have to peel the peaches?
Peeling is recommended for a smoother filling, but it is not absolutely necessary. If you like the color and texture of peach skin, you can leave it on.
How do I keep the bottom crust from getting soggy?
Use a thickened peach filling, avoid adding excessive liquid, and bake the pie until the filling is visibly bubbling. Baking the pie on a lower oven rack can also help the bottom crust brown properly.
Can I make the pie crust ahead of time?
Absolutely. The dough can be prepared up to 2 days ahead and kept tightly wrapped in the refrigerator. Let it sit at room temperature for a few minutes before rolling if it becomes very firm.
What should I serve with peach pie?
Vanilla ice cream is a classic choice. Fresh whipped cream, lightly sweetened mascarpone, or a drizzle of caramel sauce are also delicious.
Fresh Peach Lattice Pie
Prep Time: 35 minutes
Chill Time: 30 minutes
Cook Time: 50–60 minutes
Total Time: About 2 hours
Servings: 8
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cut into small cubes
- 6–8 tablespoons ice water
- 6 large ripe peaches, peeled, pitted, and sliced
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Egg Wash
- 1 large egg
- 1 tablespoon water
- 1 tablespoon coarse sugar, optional
For Serving
- Powdered sugar, optional
- Vanilla ice cream, optional
Instructions
- Make the dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add the water: Gradually add the ice water, one tablespoon at a time, gently mixing until the dough begins to come together. Do not overwork it.
- Chill the dough: Divide the dough into two portions, shape each into a disk, wrap tightly, and refrigerate for at least 30 minutes.
- Prepare the peaches: Place the sliced peaches in a large bowl. Add the sugar, flour, lemon juice, vanilla, cinnamon, and salt. Gently toss until the peaches are evenly coated.
- Prepare the bottom crust: Preheat the oven to 400°F (200°C). Roll one dough disk into a circle slightly larger than your pie dish. Carefully transfer it to the dish and gently press it into the bottom and sides.
- Add the filling: Pour the peach mixture into the prepared crust and spread the fruit evenly. Leave any excess liquid in the bowl rather than pouring it all into the pie.
- Create the lattice: Roll out the second dough disk and cut it into strips about 1 inch wide. Arrange half of the strips across the pie, then weave the remaining strips over and under them to create a lattice.
- Finish the edges: Trim any excess pastry around the edge of the pie. Pinch or crimp the edges to seal the crust.
- Brush with egg wash: Whisk the egg with the water and lightly brush it over the lattice crust. Sprinkle with coarse sugar if desired.
- Bake: Place the pie on a baking sheet and bake at 400°F for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35–45 minutes, or until the crust is deeply golden and the peach filling is bubbling.
- Cool completely: Remove the pie from the oven and let it cool for at least 2 hours before slicing. This gives the filling time to thicken and makes the slices easier to serve.
- Serve: Dust lightly with powdered sugar and serve as-is or with a scoop of vanilla ice cream.
Optional Notes
If the crust starts browning too quickly while the filling is still bubbling, loosely cover the edges with aluminum foil. For the prettiest lattice, work with chilled dough and return it to the refrigerator for a few minutes if it becomes soft while you are shaping it.
