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Fresh Peach Pie with Lattice Crust Recipe

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4.1 from 66 reviews

  • Author: Sophia
  • Total Time: 2 hours
  • Yield: 10 slices

Description

This Fresh Peach Pie recipe features a homemade pie crust filled with juicy peaches simmered with sugar, cornstarch, butter, and lemon juice for a perfectly sweet and tangy filling. The lattice crust adds a classic touch and crisps beautifully in a 400°F oven. This pie is ideal for summer, making the most of fresh peaches for a fruit-forward, gooey, and satisfying dessert that’s delicious served warm or chilled.

Ingredients

Pie Crust

  • 1 full recipe homemade pie crust (divided into two discs)

Peach Filling

  • 6 to 7 fresh peaches (about 2 ½ pounds; peeled and sliced)
  • ½ cup (100g) granulated sugar
  • 2 Tablespoons (20g) cornstarch
  • 1 Tablespoon (14g) unsalted butter
  • 2 Tablespoons (30mL) lemon juice
  • 2 to 3 Tablespoons (15-22g) all-purpose flour

Topping

  • 1 large egg (for egg wash)
  • 1 teaspoon water (for egg wash)
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Prepare the Filling: Place chopped peach pieces in a small saucepan with sugar, cornstarch, butter, and lemon juice. Heat over medium heat while stirring, then bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and pour mixture into sliced peaches in a bowl. Stir to combine. Add 2 tablespoons of flour and stir again; if peaches are extra juicy, add additional tablespoon. Set aside.
  2. Prepare the Pie Crust: Remove one pie crust disc from the refrigerator, roll it out, and line a 9-inch pie plate. Chill in the refrigerator while preparing the lattice strips.
  3. Prepare the Lattice Strips: Roll the second disc into a 12-inch circle. Mark 1-inch increments across diameter and cut to create 12 strips. If dough softens, chill for 10 minutes.
  4. Assemble and Lattice the Pie: Pour peach filling evenly into pie crust. Lay 6 vertical strips (every other strip #2,4,6,8,10,12) evenly spaced atop filling. Weave a lattice by folding alternating strips and placing horizontal strips perpendicular row by row until lattice is complete. Do not trim excess dough; pinch together with bottom crust and flute edges. Chill pie in refrigerator for 30 minutes.
  5. Bake the Pie: About 15-20 minutes before chilling is complete, preheat oven to 400°F (204°C) and place an oven rack in the center. Brush pie with egg wash and sprinkle with coarse sugar. Bake on a baking sheet for 50-60 minutes until bubbly and filling is spilling slightly. Remove from oven and cool before slicing and serving. Store leftovers refrigerated for up to 5 days, or freeze unbaked pie (without egg wash) for up to 3 months.

Notes

  • Do not use canned peaches as they are pre-cooked; frozen peaches can be used out of season, thawed in the refrigerator with excess liquid discarded.
  • Chop one peach for simmering and slice remaining peaches about ½-inch thick.
  • Lattice top is optional but helps keep the filling contained for easier serving; alternatively cover with a whole top crust or a streusel topping.
  • The last lattice strip is optional depending on desired spacing; excess dough should be pinched and fluted with the edge crust.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasdishes.com/fresh-peach-pie-with-lattice-crust-recipe/