Cherry Peach Lattice Pie

This Cherry Peach Lattice Pie is a gorgeous, classic summer pie that combines fresh summer fruit—sweet cherries and juicy yellow peaches—under a golden, buttery lattice crust. Sweet, a little tart, it’s the kind of showstopper that’s just begging to be brought to summer gatherings, picnics, or a weekend family dinner.

Course Dessert

Cuisine American

Keyword cherry pie, lattice pie, peach pie

Prep Time 40

Cook Time 55

Total Time 1 35

Servings slices

Calories 509kcal

Author Julia

Ingredients

For the Pie Dough (double crust)

1 cup unsalted butter (226 grams) cold and cubed
2 ½ cups all-purpose flour (300 grams)
1 tablespoon sugar (12 grams)
½ teaspoon salt (5 grams)
6 to 8 tablespoons ice water (90 to 120 milliliters)

For the Filling

3 cups sweet cherries (450 grams) pitted, fresh or frozen
3 cups peach slices (450g grams) peeled and sliced, fresh or frozen
¾ cup light brown sugar (150 grams) packed
¼ cup tapioca starch (32 grams)
1 tablespoon lemon juice (15 milliliters)
1 teaspoon vanilla extract (5 milliliters)
¼ teaspoon almond extract (1.25 milliliters) optional
⅛ teaspoon salt (0.5 gram)

For Assembly

1 egg beaten (for egg wash)

US Customary - Metric

Instructions

Make the Pie Dough

In a food processor, combine flour, sugar, and salt. Pulse once or twice to mix.
Add cold butter cubes and pulse 6 -8 times until the mixture resembles coarse meal with pea-sized bits of butter.
Drizzle in ice water, 1 tablespoon at a time, pulsing briefly after each addition, until the dough just begins to clump together.
Turn out onto a floured surface and gently press into a ball. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.

Prepare the Filling

In a large bowl, combine cherries and peaches.
Add light brown sugar, tapioca starch, lemon juice, vanilla, almond extract (if using), and salt. Toss gently to coat.
Let the mixture sit for 10–15 minutes to macerate and activate the starch.

Assemble the Pie

Preheat the oven to 400°F (200°C).
Roll out one dough disk into a 12-inch (30 cm) circle and fit it into a 9-inch (23 cm) pie dish. Trim the edges.
Pour in the fruit filling.
Roll out the second disk and cut into ½-inch (1.25 cm) strips. Weave a lattice pattern over the top. Trim and crimp the edges to seal. You can make the decorative border from trimmings if desired.
Brush the lattice and edges with egg wash and sprinkle with coarse sugar.

Bake the Pie

Place the pie on a baking sheet to catch drips.
Bake at 400°F (200°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake for 40–45 minutes more, until the crust is golden brown and the filling is bubbly.
Tent with foil if the crust starts to brown too much.

Cool and Serve

Let the pie cool completely at room temperature for 3–4 hours so the filling can set.
Serve on its own or with vanilla ice cream.

Notes

I like to cube the butter and then freeze it for 1 hour for the best dough texture. The colder the fat, the flakier the crust.
I chill the dough for at least 1 hour (sometimes overnight). It makes rolling out way easier and helps prevent shrinkage.
Tapioca starch is the best for the stable filling, but you can substitute with cornstarch.
Macerate the fruit: Letting the fruit, sugar, and starch sit for 10-15 minutes draws out juices and makes the filling jammy—not watery.
Add berries: Mix in ½ cup of fresh raspberries or blackberries to make some flavor variations.
You can also add 1 tablespoon of peach schnapps or amaretto to the pie filling.
Foil: If your crust browns too quickly, I tent it with foil so it doesn’t burn before the filling bubbles.
Let it set: I know it’s hard, but don’t cut into the pie until it’s completely cool! The filling needs time to thicken up.
Decorate with scraps: I use leftover dough trimmings to make little leaf shapes or braid for the edges—it’s a fun way to get creative and make the pie extra pretty.
Make-ahead tips: The pie dough can be made up to 2 days ahead or frozen for up to 3 months. The pie can be baked 1 day in advance and stored at room temperature, lightly covered.

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