Old-Fashioned Peach Pie with a Flaky Lattice Crust (Summer Dessert)

A slice of Peach Pie topped with a scoop of vanilla ice cream, caramel drizzle, and chopped pecans, served on a plate with fresh peach slices and a fork.

Old-Fashioned Peach Pie with a Flaky Lattice Crust (Summer Dessert)

This Peach Lattice Pie is a classic American peach pie with Southern influences. It features a flaky all-butter double crust and a juicy peach filling made with brown sugar, vanilla, lemon, and fresh peaches. Make this pie with fresh, summer-ripe peaches or use frozen peaches for a taste of summer all year round.

Course Dessert

Cuisine American

Keyword peach lattice pie, peach pie

Prep Time 40

Cook Time 1 5

Cooling Time 4

Total Time 5 45

Servings slices

Calories 572kcal

Author Julia

Equipment

Food processor
9-inch pie plate

Ingredients

For the Double-Crust Pie Dough:

2 ½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup unsalted butter cold and cubed
6 to 8 tablespoons ice water

For the Filling:

7 cups peeled and sliced peaches fresh or frozen
1 cup packed light brown sugar
⅓ cup tapioca starch
1 tablespoon lemon juice
1 teaspoon vanilla extract

For Assembly:

2 tablespoons butter cold and cut into ¼-inch cubes
1 large egg
1 tablespoon milk
1 tablespoon coarse sugar optional, for sprinkling

US Customary - Metric

Instructions

Make the Pie Dough (Food Processor Method)

In the bowl of a food processor, combine flour, sugar, and salt. Pulse once or twice to combine.
Add cold butter cubes and pulse 8–10 times until the mixture resembles coarse crumbs with pea-sized bits of butter throughout.
Drizzle in ice water, 1 tablespoon at a time, pulsing briefly after each addition, until the dough just comes together.
Turn the dough out onto a floured surface, press into a ball, and divide into two disks. Wrap in plastic and refrigerate for at least 1 hour.

Prepare the Filling

In a large bowl, toss the peach slices with light brown sugar, tapioca starch, lemon juice, and vanilla extract.
Let sit for 10–15 minutes to draw out juices and activate the starch.

Assemble the Pie

Preheat oven to 400°F (200°C).
On a floured work surface, roll out one dough disk into a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie dish. Trim any excess.
Pour the peach filling into the crust and dot with diced butter.
Roll out the second dough disk and cut into ½-inch-wide (1.25 cm) strips. Arrange in a lattice pattern over the filling. Trim and crimp edges to seal.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the lattice and edges with egg wash and sprinkle with coarse sugar if desired.

Bake the Pie

Place the pie on a parchment-lined rimmed baking sheet to catch drips.
Bake at 400°F (200°C) for 20 minutes, then reduce oven to 350°F (175°C) and continue baking for 35–45 minutes more, until golden and bubbling.
If the crust is browning too quickly before the pie is done baking, cover lightly with foil or a pie crust shield.

Cool and Serve

Let the pie cool completely at room temperature for at least 3–4 hours before slicing to allow the filling to set.
Serve as-is or with a scoop of vanilla ice cream.

Notes

Alternate Pie Crust Method

If you do not have a food processor, you can make the crust by hand. Whisk together the flour, sugar, and salt in a large bowl, then cut the butter into the dry ingredients using a dough blender/pastry cutter until the mixture resembles coarse meal with some pea-sized pieces of butter throughout. Gradually add the ice water, stirring with a fork, until the dough is shaggy and holds together when squeezed in your palm. Form into a ball, wrap, and chill according to the directions above.

Storage

Baked: Store the baked and cooled peach pie loosely covered at room temperature for up to 1 day or in the refrigerator for up to 4 days.
Unbaked: Tightly wrap assembled pie and freeze for up to 2 months. Bake from frozen, adding 10-15 minutes to the baking time.

Make Ahead

The pie dough can be made up to 2 days in advance (or frozen up to 3 months). The whole pie can be baked 1 day ahead and loosely covered until ready to serve. Warm slices in a 325°F oven for about 10 minutes if you like it served warm.

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