Classic Homemade Peach Pie – Flaky Lattice Crust Recipe

 

Exclusive Recipe

Classic Homemade Peach Pie 🍑
Golden Lattice Crust & Juicy Filling

Tender sweet peaches wrapped in a flaky, buttery lattice crust — the kind of pie that makes your whole kitchen smell like summer!

⏱️ Prep: 30 min 🔥 Bake: 50 min 👨‍👩‍👧 Serves: 8 ⭐ Level: Medium

My grandmother made this peach pie every single summer, and I can still remember standing on a stool beside her, watching her weave that golden lattice crust like it was the easiest thing in the world. The day I finally nailed her recipe, I called her immediately. The secret is macerating the peaches in sugar for 30 minutes before baking — it draws out their natural juices and creates a filling that's jammy, glossy, and absolutely irresistible. This one's pure summer in every bite.

8

Slices

1h 20m

Total Time

340

Cal / slice

⭐⭐⭐⭐⭐

Family Rating

🛒 Ingredients

Pie Dough (for top & bottom)

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

Peach Filling

• 6 large ripe peaches, peeled & sliced
• ¾ cup granulated sugar
• 3 tbsp cornstarch
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Finishing

• 1 egg + 1 tbsp milk (egg wash)
• 1 tbsp coarse sugar for sprinkling
• 1 tbsp unsalted butter, cut into small pieces

👩‍🍳 How to Make It

1

Make the Pie Dough:

Mix flour, salt, and sugar. Cut in cold butter using a pastry cutter until it resembles coarse pea-sized crumbs. Add ice water one tablespoon at a time, mixing just until dough comes together. Do not overwork it — visible butter streaks mean a flakier crust. Divide in two discs, wrap, and chill for at least 1 hour.

2

Macerate the Peaches:

Toss sliced peaches with sugar, lemon juice, and vanilla. Let them sit for 30 minutes — they will release a beautiful golden syrup. Drain off excess liquid (keep it for pancakes!), then toss peaches with cornstarch, cinnamon, nutmeg, and salt.

3

Roll & Line the Pan:

On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing it into the corners. Trim the overhang to about 1 inch. Scatter the small butter pieces over the base before adding the filling.

4

Weave the Lattice Top:

Roll the second dough disc and cut into strips about 1 inch wide. Lay half the strips over the filling, then weave the remaining strips through to create the classic lattice pattern. Fold the overhanging bottom crust up and over the edges, crimping to seal. Brush all over with egg wash and sprinkle with coarse sugar.

5

Bake to Golden Perfection:

Bake at 220°C (425°F) for 20 minutes, then reduce to 175°C (350°F) for 30 more minutes until the crust is deep golden and the filling is visibly bubbling through the lattice. Let it cool for at least 2 hours before slicing — this is what lets the filling set! 🍑✨

💡 Tips From My Personal Experience

• Frozen peaches work beautifully off-season — thaw them first and pat dry before macerating.
• If your crust edges brown too fast, cover them loosely with foil after the first 20 minutes of baking.
• The 2-hour cooling time is non-negotiable — cutting too early means a runny, soupy filling.
• For a deeper flavor, add ½ tsp of almond extract to the filling — it pairs magically with peaches.
• Brush the lattice with egg wash twice for an extra glossy, deeply golden finish.

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❓ Frequently Asked Questions

How do I peel peaches easily?

Score a small X on the bottom of each peach and blanch in boiling water for 30 seconds, then transfer immediately to ice water. The skin slips right off with no effort at all.

Can I make this pie ahead of time?

Yes! The pie keeps well at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat individual slices in a 160°C oven for 10 minutes to revive the crispy crust.

My filling is too runny — what went wrong?

Two likely causes: not draining enough liquid after macerating, or not letting the pie cool fully before slicing. Always drain the syrup and wait the full 2 hours — patience is the secret ingredient!

Can I skip the lattice and use a full top crust?

Absolutely! A full top crust works just as well. Just cut a few steam vents in the top before baking. The lattice is beautiful but purely decorative — the flavor is identical either way.