The Classic Lattice-Top Peach Pie is the quintessential dessert of summer, embodying warmth, comfort, and the sweet, juicy essence of ripe peaches. As beautifully captured in the image, this pie features a glistening, golden-brown lattice crust that allows tantalizing peeks of the vibrant, caramelized peach filling beneath. Often baked in a disposable aluminum pie pan, it speaks to the casual, heartfelt joy of homemade baking. The lattice top isn’t just for show; it allows steam to escape while baking, preventing the crust from becoming soggy and helping the filling to thicken perfectly.
This pie is a celebration of simple, high-quality ingredients. The filling is typically a generous mixture of fresh or frozen peaches, gently sweetened and spiced with hints of cinnamon or nutmeg, creating a thick, syrupy consistency that bursts with natural fruit flavor. The peaches soften and become incredibly tender during baking, releasing their fragrant juices which then meld with the sugar and spices to form a rich, golden sauce. The crust, whether homemade or store-bought, is flaky and buttery, providing the perfect textural and savory contrast to the sweet, soft filling. The crimped edges of the crust add a rustic, artisanal touch, while a light egg wash often gives the lattice its beautiful golden sheen. Serving a slice of this pie, perhaps still warm from the oven, possibly accompanied by a scoop of vanilla bean ice cream, is an experience in pure culinary comfort. It’s a timeless dessert that evokes feelings of home, family, and the bountiful sweetness of the peach season, making it an irresistible treat that is as delightful to look at as it is to eat.
Ingredients:
- For the Pie Crust (Double Crust Recipe):
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks / 226g) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup (120ml) ice water, plus more if needed
- For the Peach Filling:
- 6-7 cups (approx. 2.5-3 lbs / 1.1-1.4 kg) fresh peaches, peeled, pitted, and sliced (about ½-inch thick) OR 2 (29-ounce / 822g) cans sliced peaches, well-drained
- ¾ cup (150g) granulated sugar (adjust to taste based on peach sweetness)
- ¼ cup (50g) packed light brown sugar
- ¼ cup (30g) all-purpose flour OR ¼ cup (30g) cornstarch (cornstarch provides a clearer, glossier finish)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon fresh lemon juice (helps balance sweetness and brightens flavor)
- ½ teaspoon vanilla extract (optional)
- For the Egg Wash & Topping:
- 1 large egg, beaten
- 1-2 tablespoons granulated sugar (for sprinkling on top)
Instructions:
- Prepare the Pie Crust (Approx. 20-30 minutes prep, 30 minutes chill):
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
- Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Do not overmix.
- Divide the dough into two equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling is essential for flaky crusts.
- Prepare the Peach Filling (Approx. 10-15 minutes):
- If using fresh peaches: Bring a pot of water to a boil. Blanch peaches for 30-60 seconds, then immediately transfer to an ice bath. The skins should easily slip off. Peel, pit, and slice the peaches.
- In a large bowl, combine the sliced peaches (fresh or well-drained canned peaches).
- Add the granulated sugar, light brown sugar, flour (or cornstarch), cinnamon, and nutmeg (if using). Gently toss to coat the peaches evenly.
- Stir in the fresh lemon juice and vanilla extract (if using). Set aside.
- Assemble the Pie (Approx. 20-30 minutes assembly):
- Remove one disc of chilled pie dough from the refrigerator. On a lightly floured surface, roll out the dough into a 12-inch circle, about ⅛-inch thick.
- Carefully transfer the rolled dough to a 9-inch pie plate (a disposable aluminum pie pan, as seen in the image, works great). Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough, leaving about a ½-inch overhang.
- Pour the prepared peach filling into the pie crust, mounding it slightly in the center.
- Roll out the second disc of chilled pie dough into a 12-inch circle. Using a pastry wheel or knife, cut the dough into 1-inch wide strips.
- Create a lattice top: Lay half of the strips parallel across the top of the pie, about 1 inch apart. Fold back every other strip. Place one remaining strip perpendicular over the unfolded strips. Unfold the original strips. Now fold back the other set of parallel strips and place another perpendicular strip. Repeat until the lattice is complete. This creates the beautiful woven pattern seen in the image.
- Trim any excess lattice strips. Fold the bottom crust overhang over the lattice strips and crimp the edges decoratively to seal the pie.
- Bake the Pie (Approx. 50-65 minutes):
- Preheat your oven to 425°F (220°C).
- In a small bowl, whisk the egg for the egg wash. Brush the top of the lattice crust generously with the egg wash.
- Sprinkle 1-2 tablespoons of granulated sugar evenly over the egg-washed crust. This helps with browning and adds a sparkling finish.
- For best results, place the pie on a baking sheet to catch any potential drips.
- Bake at 425°F (220°C) for 15-20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is deeply golden brown and the filling is bubbly and thick. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
- Cool and Serve (Approx. 2-4 hours cooling):
- Remove the pie from the oven and place it on a wire rack to cool completely. This is a crucial step; allow the pie to cool for at least 2-4 hours (or even longer) to allow the filling to set properly. Slicing too early will result in a runny filling.
- Serve warm or at room temperature.
- Optional: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage:
- Store leftover peach pie, loosely covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Enjoy your delicious and visually stunning Classic Lattice-Top Peach Pie!