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Lattice Top Peach Pie

Lattice Top Peach Pie

Homemade peach pie with a lattice top crust
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 388 kcal

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.
  1. Bring a pot of water to a boil.
  2. Fill another bowl with ice water.
  3. Cut an X on the bottom of each peach.
  4. Place the peaches into the boiling water for 30-60 seconds.
  5. Move the peaches to the ice water to cool them.
  6. Starting at the X cut, pull off the peel. It will remove easily.
  7. 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

Add 1/8 teaspoon of nutmeg, if desired. Nutmeg adds a warm, aromatic depth that complements the peaches' sweetness.

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:
  1. Pull off a sheet of aluminum foil large enough to cover the pie dish.
  2. Fold it in half.
  3. Fold it in half again.
  4. Hold the corner where the folds are and cut a rainbow shape across the paper.
  5. Unfold and place it over the edges of your pie crust. If you need to trim it more, refold it and cut again. 
  6. Carefully place the ring over the crust to avoid damaging it.
 

Nutrition

Calories: 388kcalCarbohydrates: 60gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 28mgSodium: 228mgPotassium: 193mgFiber: 3gSugar: 34gVitamin A: 463IUVitamin C: 6mgCalcium: 23mgIron: 2mg
Keyword Homemade Peach Pie Recipe, Lattice Top Peach Pie, Peach Lattice Pie, Peach Pie
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