Lattice-top peach pie is the perfect solution for anyone craving a homemade dessert that captures the flavor of summer’s best peaches. This post and recipe will guide you, step by step, through common problems like soggy crusts and bland fillings, so you can create a showstopping pie every time.
Finding the Perfect Peach
When peaches are in season, you’ll find me at local orchards or scouring the stalls at farmers’ markets, searching for the sweetest, juiciest fruit I can find. I can never resist bringing home a generous haul—there’s just something about the scent of ripe peaches that means summer is officially here, and that first bite of homemade pie is always worth the wait.
A Word About Peaches
To get the best results for this pie, use only ripe yellow peaches. Freestone peaches work best because the pit is easy to remove from the flesh. They are not as sweet as clingstone varieties, but they are perfect for pie-making because they retain their shape during baking.
Say no to white peaches because they are better eaten raw than baked. And never use canned peaches. As for the frozen ones, you can use them, but thaw them first and drain off the excess water, or you might end up with a watery pie!
Lattice Top Peach Pie: Blanching Peaches
Make peeling peaches easy by blanching them first. Although this sounds complicated, it is really an easy step. You will need a pot for boiling water and a large bowl filled with ice and water. First, fill a medium-sized pot with water and bring it to a boil. Then, place ice water in a large bowl. While the water heats, wash, then cut an X shape on the bottom of each peach.
When the water boils, add the peaches to the pan and let them cook for 30 seconds. If they are not good and ripe, let them cook for 60 seconds. The riper the peaches are, the less time it takes to blanch them.
Remove the peaches from the boiling water using a strainer or large slotted spoon, then plunge them into the ice water to stop them from cooking further.
Let the peaches cool until you can pick up one and remove the skin. Do this by pulling the skin from the cut X. It will pull away easily until all the skin is removed. If it is difficult to peel, put it back into the boiling water and cook it for another 30 seconds, and try again.
Lattice Top Peach Pie: Mixing the Filling
Mix the pie filling in a few easy steps. After peeling the peaches, cut them into slices. Add the lemon juice, extract, sugar, spices, and corn starch as a thickener. Stir to mix and dissolve the sugar. Then add the filling to the crust in the pie dish.
How to Add the Lattice Top
There are several ways to add a lattice top to a pie, but I will show you how to begin in the middle and complete one side at a time. Know that you can parbake the bottom crust to avoid a soggy bottom (as outlined in this recipe), but you can also add strips to a crust that has not been parbaked. You can use thin strips to construct the lattice top. Or, use fewer, but thicker strips.
Lattice Top Peach Pie: Prepare to Bake
Now that you have your lattice crust assembled, attach the strips to the edges of the pie. You can do this using a fork to secure them together. At this point, you can trim the excess pie dough around the edge of the pie to give it a finished look.
Then add an egg wash, which will give your finished crust a nice, shiny look after baking. However, before you place it in the oven, add a pie shield to keep the edges from over-browning. The Recipe Notes section explains how to make a homemade shield out of aluminum foil.
The Finished Pie
Once the pie bakes, remove it from the oven and immediately remove the pie shield. Then let your pie sit for 2 to 4 hours. This will allow the juices to thicken, making it easier to cut the pie.
Lattice Top Peach Pie: Storage
Once your pie is completely cool, you can cover it for storage with aluminum foil or plastic wrap. Store it on the countertop for about 2 days. For longer storage, or if you live in a very hot, humid location and need to prevent mold, store the pie in the refrigerator for up to 4 days.
Q and A: Peach Pie Basics
Can I use white peaches for this recipe?
It is best to use ripe yellow peaches. White peaches, while delicious eaten raw, don’t hold up as well as yellow peaches in baking.
Can I use canned or frozen peaches?
Do not use canned peaches because they are too soft. You can use frozen peaches, but thaw and drain them first.
My pie filling is too runny. What should I do?
First, let the pie cool for at least 2 hours to set the filling, although 4 hours is ideal. Be sure to use the recommended amount of cornstarch listed in the recipe. And remember, some peaches are juicier than others.
Can I make the pie a day in advance for a party?
Yes! Once the pie is completely cooled, cover and store it at room temperature for up to 2 days, or refrigerate it for up to 4 days. However, if your room is very hot and humid, store the pie in the refrigerator at all times.
I like nutmeg, so can I add it?
Nutmeg is optional for this pie, but if you enjoy its flavor, feel free to include it. Refer to the recipe notes for the suggested amount.
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Lattice Top Peach Pie
Equipment
- 9-inch deep dish pie dish
- pie shield or aluminum foil shield
- pastry brush
- parchment paper
- baking pan or sheet
- pie crust weights (optional)
Ingredients
- 5 ½ cups peeled and sliced ripe yellow peaches
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¾ cup granulated sugar
- 4 tablespoons brown sugar, packed (add 5 tablespoons if you like a sweeter pie)
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 2 pie crusts
- 2 tablespoons butter
- 1 egg, beaten
- 1 tablespoon water
- coarse ground sugar (optional)
Instructions
Crust
- Place the bottom crust in the pie dish and crimp the edges. Set the pie dish in the freezer for 30 minutes to chill.
- Preheat the oven to 425°F. Place the chilled pie on a baking sheet lined with parchment paper and add the optional pie weights to the crust. The baking sheet will act as an insulator for your baking dish, preventing it from breaking from the thermal shock of a hot oven rack.
- Cover the edges of the crust with a pie ring or make one from aluminum foil. See the Note below for instructions on making a homemade crust shield.
- Bake for 15 minutes. Remove the pie from the oven and take off the pie shield. Let it cool while you make the filling.
Pie Filling
- Wash, peel, and slice the peaches and place them in a large bowl.
- Add the lemon juice, vanilla, and almond extract, stirring to combine.
- Add the sugars, cornstarch, cinnamon, and salt; stir.
- Add the peaches to the parbaked crust.
- Cut the butter into thin slices or small cubes, then scatter it across the peaches.
- Cut the top crust into thin strips and place them horizontally, an inch apart, on the crust. Starting with the first strip, fold back every other strip, then place one strip vertically in the center of the pie dish. Fold the strips back into place.
- Starting with the second strip, fold back every other strip that you didn't fold back for the first strip. Then, place another strip, one inch from the first. Fold the strips back into place. This will give the lattice top a woven look.
- Repeat this process, folding back the first strip and then every other strip, until the lattice top is complete. Press the crust edges onto the parbaked crust and trim off any overhanging crust.
- Mix the egg and water, then brush the lattice top with it. Sprinkle with coarse ground sugar, if desired.
- Place the pie shield back over the pie's edge.
- Bake for 15 minutes at 425°F. Then, reduce the heat to 350°F and bake for 25-30 minutes. If needed, remove the pie shield during the last 15-20 minutes of baking to brown the outer crust.
- Let the baked pie cool for at least 2 hours before cutting, or 4 hours for best results. Serve with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Notes
How to Blanch Peaches
Blanch your peaches to make them easy to peel.- Bring a pot of water to a boil.
- Fill another bowl with ice water.
- Cut an X on the bottom of each peach.
- Place the peaches into the boiling water for 30-60 seconds.
- Move the peaches to the ice water to cool them.
- Starting at the X cut, pull off the peel. It will remove easily.
- If the peel doesn’t pull off easily, submerge the peaches in boiling water for a few more seconds, then cool them in ice water again.
Nutmeg
How to Make a Pie Crust Shield from Aluminum Foil
If you don’t have a pie crust ring, follow these steps to make one:- Pull off a sheet of aluminum foil large enough to cover the pie dish.
- Fold it in half.
- Fold it in half again.
- Hold the corner where the folds are and cut a rainbow shape across the paper.
- Unfold and place it over the edges of your pie crust. If you need to trim it more, refold it and cut again.
- Carefully place the ring over the crust to avoid damaging it.