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Homemade fresh peach pie with a golden lattice crust and juicy peach filling

Fresh Peach Pie with Lattice Crust

A homemade fresh peach pie with a buttery flaky crust, juicy cinnamon peach filling, and golden lattice top.
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Prep Time 35 minutes
Cook Time 55 minutes
chill time and cooling time 3 hours 30 minutes
Total Time 5 hours
Servings: 6
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Video

Ingredients
  

Pie Crust
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter cold and cubed
  • 4 –6 tablespoons ice water
Peach Filling
  • 5 –6 large ripe peaches peeled, pitted, and sliced, about 6 cups
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg optional
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter cut into small pieces
Egg Wash
  • 1 large egg beaten
  • 1 tablespoon water
  • 1 tablespoon coarse sugar optional

Equipment

  • large mixing bowls
  • Pastry cutter or fingertips
  • Rolling Pin
  • Sharp knife or pastry wheel
  • Pie pan — add tested size
  • Pastry brush
  • Measuring cups and spoons

Method
 

  1. In a large bowl, combine the flour, salt, and sugar.
  2. Add the cold cubed butter and work it into the flour until the mixture is crumbly with small pieces of butter still visible.
  3. 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.
  4. In another bowl, combine the sliced peaches with the sugar, cornstarch, cinnamon, optional nutmeg, vanilla, and lemon juice. Toss until evenly coated.
  5. Preheat the oven to 425°F (220°C).
  6. Roll out one disc of dough and fit it into a 9-inch pie pan without stretching the pastry.
  7. Spoon the peach filling into the crust and spread it evenly.
  8. Dot the filling with 1 tablespoon butter.
  9. Roll out the remaining dough and cut it into 3/4- to 1-inch-wide strips.
  10. Weave the strips over the peaches to create a lattice, then trim and seal the edges.
  11. Beat the egg with 1 tablespoon water.
  12. Brush the lattice lightly with egg wash and sprinkle with coarse sugar, if using.
  13. 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.
  14. Transfer the pie to a wire rack and cool for at least 3 hours before slicing so the filling can set.

Nutrition

Calories: 500kcalCarbohydrates: 63gProtein: 6gFat: 26gSaturated Fat: 3gSodium: 115mgPotassium: 250mgSugar: 32g

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