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Perfect Classic Lattice-Top Peach Pie Recipe Easy Homemade Flaky Crust

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A classic lattice-top peach pie with a flaky golden crust and sweet, juicy filling. This recipe is simple, foolproof, and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 5–6 large ripe peaches, peeled, pitted, and sliced (about 6 cups or 900g)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg (optional)
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar, like turbinado (for sprinkling on the crust)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar. Add 1 cup cold, cubed unsalted butter. Use a pastry cutter or food processor to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Slowly add 6 tbsp ice water, mixing gently, until dough starts to come together. Add more water if needed, 1 tbsp at a time. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to …
  2. Prepare the Peach Filling: In a medium bowl, combine 5-6 sliced peaches (about 6 cups), ¾ cup granulated sugar, ¼ cup brown sugar, 2 tbsp cornstarch, 1 tsp cinnamon, ½ tsp nutmeg (optional), 1 tbsp lemon juice, and 1 tsp vanilla extract. Toss gently until the peaches are evenly coated. Set aside for 15 minutes to macerate and thicken.
  3. Roll Out the Bottom Crust: On a lightly floured surface, roll out one dough disc into a 12-inch circle, about ⅛ inch thick. Carefully transfer it to your 9-inch pie dish, easing it into place without stretching. Trim the edges to leave about 1 inch overhang.
  4. Fill the Pie: Spoon the peach filling evenly into the crust, letting some juices settle at the bottom.
  5. Create the Lattice Top: Roll out the second dough disc to the same size. Using a sharp knife or pizza cutter, slice into ½-inch wide strips. Lay half the strips horizontally across the pie, spaced evenly. Fold back every other strip halfway, then lay a strip vertically perpendicular, unfolding the horizontal strips over it. Repeat, weaving the lattice pattern carefully. Trim the edges to match the bottom crust’s overhang.
  6. Seal and Crimp Edges: Fold the overhanging dough edges from both crusts together and crimp with your fingers or a fork to seal.
  7. Apply Egg Wash and Sugar: Brush the lattice and edges with beaten egg, then sprinkle with coarse sugar for sparkle and crunch.
  8. Bake the Pie: Preheat oven to 425°F (220°C). Place the pie on a baking sheet to catch drips. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for 35-45 minutes more, until crust is golden and filling is bubbling. If edges brown too quickly, cover with foil.
  9. Cool Before Serving: Let the pie cool for at least 2 hours to allow the filling to set.

Notes

Use firm, ripe peaches for best texture. Thaw and drain frozen peaches well if substituting. Keep butter and dough cold for flaky crust. Chill dough before rolling. Use cornstarch to thicken filling and prevent soggy crust. Bake on a baking sheet to catch drips. Cover edges with foil if browning too fast. Cool pie for at least 2 hours before slicing for clean cuts.

Nutrition

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

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