Peach Lattice Pie Dessert Recipe

Peach Lattice Pie Dessert Recipe

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Peach Lattice Pie is a timeless dessert that captures the essence of summer in every bite. With its golden, flaky crust and juicy peach filling, this pie is both rustic and elegant. The lattice top not only adds visual charm but also allows steam to escape, ensuring the fruit cooks evenly and the crust stays crisp. Infused with warm spices like cinnamon and nutmeg, and balanced with a touch of lemon juice, the filling is rich, aromatic, and perfectly sweet. Whether served warm with a scoop of vanilla ice cream or enjoyed chilled with whipped cream, this pie is a celebration of seasonal fruit and classic baking.

INGREDIENTS:

For the crust:

  • 2½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • ½ tsp salt
  • 6–8 tbsp ice water

For the filling:

  • 6–8 ripe peaches, peeled, pitted, and sliced
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 tsp vanilla extract

For the topping:

  • 1 egg, beaten (for egg wash)
  • 1 tbsp granulated sugar (optional, for sprinkling)

INSTRUCTIONS:

  1. Make the Pie Crust: In a large bowl, combine flour, sugar, and salt. Add cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  2. Prepare the Peach Filling: In another bowl, combine sliced peaches with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla extract. Toss gently to coat and let sit for 15–20 minutes to allow the juices to release and the flavors to meld.
  3. Roll Out the Dough: Preheat the oven to 375°F (190°C). On a floured surface, roll out one disc of dough into a circle large enough to fit a 9-inch pie pan. Transfer to the pan and trim the edges. Pour the peach filling into the crust, spreading evenly.
  4. Create the Lattice Top: Roll out the second disc of dough and cut into strips about ½ inch wide. Lay half the strips horizontally across the pie. Weave the remaining strips vertically to form a lattice pattern. Trim and crimp the edges to seal.
  5. Apply Egg Wash and Bake: Brush the lattice crust with beaten egg and sprinkle with granulated sugar if desired. Place the pie on a baking sheet to catch drips and bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
  6. Cool and Serve: Let the pie cool for at least 2 hours to allow the filling to set. Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.

Serving Suggestions & Variations:

  • Add a handful of raspberries or blueberries to the peach filling for a berry twist.
  • Use almond extract instead of vanilla for a nutty undertone.
  • Make mini lattice pies in ramekins for individual servings.

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