Classic Peach Pie with Lattice Crust Recipe

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Classic peach pie with a lattice crust is a timeless summer dessert that captures the essence of sun-ripened peaches and warm, flaky pastry. This pie is all about celebrating the juicy sweetness of fresh peaches, balanced with just the right amount of sugar and a hint of lemon. The beautiful lattice top not only adds an artistic touch but also allows the filling to peek through, inviting everyone to dig in.

Why You’ll Love This Recipe

This peach pie is perfect for summer gatherings and family dinners. Its delightful combination of flavors and textures makes it a must-try.

• Fresh Ingredients: Made with ripe, juicy peaches for the best flavor.
• Classic Presentation: The lattice crust is visually stunning and adds a rustic charm.
• Easy to Make: With simple ingredients and clear steps, this pie is accessible for bakers of all levels.
• Versatile: Serve it warm, cold, or with a scoop of ice cream for extra indulgence.

Ingredients

• 6 cups fresh peaches, peeled and sliced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 recipe for pie crust (homemade or store-bought)

How to Make Peach Pie

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, cinnamon, and salt. Toss until the peaches are evenly coated. Let the mixture sit for about 15 minutes to allow the juices to develop.
3. Roll out half of the pie crust on a floured surface to fit your pie dish. Transfer it to the dish, trimming any excess dough hanging over the edges.
4. Pour the peach mixture into the prepared crust and dot the filling with small pieces of butter.
5. Roll out the second half of the pie crust and cut it into strips to create the lattice top. Weave the strips over the pie, trimming and tucking the edges under the bottom crust. Crimp the edges to seal.
6. Brush the lattice crust with a bit of water or milk and sprinkle with sugar for a nice finish.
7. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
8. Remove the pie from the oven and let it cool for at least 2 hours before slicing. This will help the filling set.

Tips for the Best Results

• Choose ripe but firm peaches for the best texture and flavor.
• If using store-bought pie crust, let it thaw in the refrigerator overnight for easy handling.
• For added depth of flavor, consider adding a pinch of nutmeg to the filling.
• Make sure to let the pie cool completely before serving to ensure clean slices.

Easy Variations

• Add a handful of blueberries or raspberries to the peach filling for a berry twist.
• Replace half of the peaches with nectarines for a different flavor profile.
• Experiment with herbs like basil or mint for a refreshing touch.

What to Serve With It

• A scoop of vanilla ice cream for a classic pairing.
• Fresh whipped cream for a light and airy complement.
• A drizzle of caramel sauce for added sweetness.

Storage and Reheating

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Store any leftover peach pie covered at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. Reheat individual slices in the microwave or in a preheated oven at 350°F (175°C) until warmed through.

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