Learn how to make peach pie with fresh peaches using a buttery homemade crust, juicy cinnamon-spiced peach filling, and a golden lattice top. The peaches stay soft and jammy inside while the pastry bakes crisp and flaky around the edges.
This is a beautiful summer dessert when fresh peaches are at their best. If you have extra fruit, try my Peach Preserves or Baked Peaches. For another bright dessert, make my Easy Lemon Cake, or serve the pie alongside Fresh Fruit Salad.
What Makes a Good Fresh Peach Pie?
A good peach pie needs three things: a flaky crust, peaches that still have some structure, and filling that thickens enough to slice without becoming stiff.
This recipe uses about 6 cups of fresh sliced peaches, cornstarch, sugar, cinnamon, vanilla, and lemon juice. The lattice top also leaves openings for steam to escape as the fruit bakes.
Table of contents
Ingredients
Let’s Make Fresh Peach Pie
- Make the Pie Dough
In a large mixing bowl, combine the flour, salt, and sugar. Add the cold cubed butter and work it into the flour with your fingertips or a pastry cutter until the mixture looks crumbly with small pieces of butter still visible.
Add the ice water 1 tablespoon at a time, starting with 4 tablespoons. Mix gently until the dough just comes together. Add the remaining water only if the dough still feels too dry. Divide the dough into two portions, shape them into discs, and refrigerate for about 30 minutes while you prepare the peach filling.
- Make the Fresh Peach Filling
Add the peeled and sliced peaches to a large bowl. Sprinkle over the sugar, cornstarch, cinnamon, optional nutmeg, vanilla extract, and fresh lemon juice.
Toss gently until every peach slice is evenly coated and no dry pockets of cornstarch remain. Let the filling sit for about 10 minutes while you roll out the crust.
- Roll Out the Bottom Crust
Lightly flour your work surface and roll one portion of dough into a circle large enough to fit a 9-inch pie pan.
Carefully transfer the dough to the pan and gently press it into the bottom and sides without stretching it. Trim any excessive overhang, leaving enough pastry around the edge to seal the lattice later.
Spoon the peach filling evenly into the crust, including the juices in the bowl. Dot the top with the 1 tablespoon butter.
- Make the Lattice Crust
Roll the second portion of dough into a similar-sized circle.
Use a sharp knife or pastry wheel to cut the dough into long strips about 3/4 to 1 inch wide.
Arrange half of the strips over the peach filling in one direction. Fold alternating strips back and weave the remaining pieces across them to create a lattice pattern.
Trim the excess pastry and gently press the lattice strips into the edge of the bottom crust to seal.
- Add the Egg Wash
Whisk the egg with 1 tablespoon water.
Brush the lattice and exposed crust lightly with the egg wash, then sprinkle with coarse sugar if using.
- Bake the Peach Pie
Preheat the oven to 425°F (220°C).
Place the pie on a baking sheet to catch any bubbling juices. Bake for 15 minutes at 425°F (220°C).
Without removing the pie from the oven, reduce the temperature to 375°F (190°C) and continue baking for 40–45 minutes, until the lattice crust is deeply golden and the peach filling is bubbling through the openings.
If the edges start browning too quickly, loosely cover them with foil during the final part of baking.
- Cool Before Slicing
Remove the pie from the oven and place it on a wire rack.
Let it cool for at least 3 hours before slicing. This gives the hot peach juices and cornstarch time to thicken and set, so the filling stays inside the slice instead of running onto the plate.
How to Keep Peach Pie From Being Runny
Start by coating the peaches evenly with the 2 tablespoons cornstarch in your tested recipe.
When the pie bakes, look for the peach juices to bubble through the lattice openings. That bubbling is an important sign that the fruit filling has become hot enough for its thickener to work properly.
Then let the finished pie cool before slicing. A peach filling that looks loose straight from the oven can become much more stable as it cools.
King Arthur also notes that peaches are naturally juicy and that lattice-topped pies allow more moisture to evaporate than pies with a completely solid top crust.
Common Mistakes to Avoid
Letting the butter get warm: Keep the pie dough ingredients cold.
Adding too much water: Add ice water gradually rather than pouring it in all at once.
Overworking the dough: Stop once it comes together.
Using extremely soft peaches: Choose ripe peaches that can still hold their shape when sliced.
Leaving dry cornstarch pockets: Toss the filling thoroughly.
Stretching the bottom crust: Lay it gently into the pan.
Making the lattice completely closed: Leave openings between the strips.
Removing the pie before the filling bubbles: The fruit filling needs sufficient heat.
Slicing immediately: Give the filling time to set first.
What to Serve With Fresh Peach Pie
This pie works especially well with:
- Vanilla ice cream
- Fresh whipped cream
- Crème fraîche
- Fresh raspberries
- Blueberries
- Coffee
- Black tea
- Iced tea
My first choice would be vanilla ice cream with a slightly warm slice of peach pie.
FAQs
Make a cold-butter pie dough, line the pie pan, then fill it with fresh peaches tossed with sugar, cornstarch, cinnamon, vanilla, and lemon juice.
Finish with a lattice crust, brush with egg wash, bake until golden and bubbling, then cool before slicing.
Possible causes include very juicy peaches, unevenly distributed cornstarch, insufficient baking, or slicing the pie while it is still too hot.
Look for a deep golden crust and bubbling peach filling coming through the lattice openings.
Your tested main version uses fresh peaches.
Although frozen peaches may work with adjusted preparation, I would not include them as an official substitution until you’ve tested the recipe with frozen fruit.
Yes.
It has a full bottom crust plus pastry strips on top, so it fits the general search intent of a two-crust or lattice peach pie.
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Fresh Peach Pie with Lattice Crust
Ingredients
Equipment
Method
- In a large bowl, combine the flour, salt, and sugar.
- Add the cold cubed butter and work it into the flour until the mixture is crumbly with small pieces of butter still visible.
- Add the ice water gradually, 1 tablespoon at a time, until the dough just comes together. Divide into 2 discs and chill for 30 minutes.
- In another bowl, combine the sliced peaches with the sugar, cornstarch, cinnamon, optional nutmeg, vanilla, and lemon juice. Toss until evenly coated.
- Preheat the oven to 425°F (220°C).
- Roll out one disc of dough and fit it into a 9-inch pie pan without stretching the pastry.
- Spoon the peach filling into the crust and spread it evenly.
- Dot the filling with 1 tablespoon butter.
- Roll out the remaining dough and cut it into 3/4- to 1-inch-wide strips.
- Weave the strips over the peaches to create a lattice, then trim and seal the edges.
- Beat the egg with 1 tablespoon water.
- Brush the lattice lightly with egg wash and sprinkle with coarse sugar, if using.
- Bake for 15 minutes at 425°F (220°C), then reduce the oven to 375°F (190°C) and bake for another 40–45 minutes, until the crust is golden and the peach filling is bubbling.
- Transfer the pie to a wire rack and cool for at least 3 hours before slicing so the filling can set.
Nutrition
Video
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