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Fresh Peach Pie Recipe Easy Homemade Lattice Crust with Cinnamon Filling

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A cozy fresh peach pie with a cinnamon-spiced filling and a simple lattice crust, perfect for summer-to-fall celebrations and easy enough for any baker.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup unsalted butter, chilled and cut into cubes
  • 6 to 8 tablespoons ice water
  • 5 to 6 large fresh peaches, peeled, pitted, and sliced (about 5 cups)
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • 1 tablespoon coarse sugar or turbinado sugar

Instructions

  1. Prepare the pie crust: In a large mixing bowl, combine 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Use a pastry blender or your fingers to cut in 1 cup chilled, cubed butter until the mixture resembles coarse crumbs with pea-sized bits. Add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Divide dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
  2. Mix the filling: While the dough chills, place sliced peaches in a large bowl. Add ¾ cup sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Toss gently to coat all slices evenly. Let sit for 10-15 minutes to macerate and thicken.
  3. Roll out the bottom crust: On a lightly floured surface, roll one dough disk into a 12-inch circle, about 1/8-inch thick. Transfer carefully to the 9-inch pie dish, pressing gently into place. Trim edges to leave about a 1-inch overhang.
  4. Add the filling: Pour the peach mixture into the crust, spreading evenly. Use a slotted spoon if the peaches are very juicy, to avoid excess liquid.
  5. Create the lattice top: Roll out the second dough disk into another 12-inch circle. Using a sharp knife or pizza cutter, cut into ½-inch-wide strips. Lay half the strips horizontally over the filling, spaced about ½ inch apart. Fold back every other strip, then lay a strip vertically, and unfold the folded strips over it. Alternate folding strips to weave the lattice pattern. Trim excess dough and pinch edges to seal.
  6. Apply egg wash and sugar: Brush the lattice and edges with beaten egg. Sprinkle coarse sugar over the top for a little sparkle and crunch.
  7. Bake the pie: Place the pie on a baking sheet to catch drips. Bake in a preheated oven at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 35-40 minutes, until crust is golden and filling bubbles. If edges brown too fast, tent with foil.
  8. Cool and serve: Let the pie cool on a rack for at least 2 hours before slicing. This resting time allows the filling to set perfectly, so it’s not runny when served.

Notes

Keep ingredients cold for a flaky crust. Use freestone peaches for easier peeling. Adjust sugar based on peach sweetness. Chill dough strips before weaving lattice to prevent tearing. Bake on a lower rack to prevent soggy crust. Tent edges with foil if browning too fast. Add extra cornstarch if filling is watery.

Nutrition

Keywords: peach pie, fresh peach pie, lattice crust, cinnamon filling, homemade pie, summer dessert, easy pie recipe, fruit pie

Find it online: https://twirltaste.com/fresh-peach-pie-recipe-easy-homemade-lattice-crust-with-cinnamon-filling/