Peach Pie With Lattice Crust
4.4
(72)
Few dishes say “summer” like fresh peach pie. There’s a time and place for canned or frozen peaches, but this isn’t it. Here, the sweet, sunny flavors of juicy peaches take center stage. Ground cinnamon, cardamom, and nutmeg provide warmth; substitute other baking spices like ginger or allspice if you prefer. To peel ripe peaches, drop them into a pot of boiling water for 30 seconds, transfer to an ice bath, then pull off the skin with your fingers when the fruit is cool enough to handle (if peeling peaches doesn’t sound like your idea of a good time, go ahead and leave the skins on; they’ll add some extra thickening power to the filling and a slight bitterness that offsets the sweetness). Taste the fruit before tossing it with the remaining ingredients. If their flavor isn’t as bright as you’d like, add a squeeze of fresh lemon juice or some lemon zest to the peach pie filling.
We like our homemade peach pie with a lattice top, but if you prefer a double crust, meaning a solid top and bottom crust, you’ll have plenty of dough (just make sure to cut a few slits in the top crust before baking). You could also halve the pie crust recipe and crown your fruit pie with a golden brown crumb topping, like the one in this cinnamon apple pie recipe. If you opt for a lattice pie but don’t have raw or sanding sugar to sprinkle on top, regular old granulated or brown sugar works too. Serve warm, with a scoop of vanilla ice cream.
Recipe information
Total Time
7 hours (includes cooling)
Yield
Serves 8
Ingredients
Crust:
Filling and assembly:
Preparation
Crust:
Step 1
Combine 2⅓ cups (292 g) all-purpose flour, 1 Tbsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in large bowl. Add ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces, and ¼ cup chilled solid vegetable shortening, cut into pieces; using fingertips, rub in until mixture resembles coarse meal. Add 1 tsp. apple cider vinegar. Using fork, mix in ice-cold water, 1 Tbsp. at a time (up to 6 Tbsp.), to form moist clumps. Gather dough into ball; divide dough into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap and chill at least 2 hours and up to 2 days.
Do Ahead: Pie dough can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.
Filling and assembly:
Step 2
Preheat oven to 375°F. Combine 5 lb. firm-ripe peaches, peeled, pitted, and sliced into thick wedges, ¾ cup (150 g) granulated sugar, ¼ cup (32 g) all-purpose flour, ¼ tsp. ground cinnamon, ⅛ tsp. ground cardamom, and ⅛ tsp. ground nutmeg in large bowl; toss to mix well.
Step 3
Roll out larger dough disk on lightly floured surface to 13–14" round. Transfer to 9"-diameter deep-dish pie dish and chill. Roll out smaller dough disk on lightly floured surface to 11" round. Using ruler as aid, cut dough into ½"-wide strips, chill until ready to use.
Step 4
Spoon filling into dough-lined dish, mounding sliced peaches in center; brush edges of dough with 1 large egg beaten with 1 tsp. water. Arrange some dough strips atop pie, spacing ¾" apart. Form lattice by arranging more dough strips at right angle to first strips, spacing ¾" apart. Trim overhang of bottom crust and lattice strips to ¾". Fold under and crimp edges decoratively; brush lattice with remaining egg wash and sprinkle with 2 Tbsp. sanding sugar or coarse raw sugar (if using).
Step 5
Bake pie until crust is golden and juices bubble thickly, covering edges of crust with aluminum foil if browning too quickly, about 1 hour 10 minutes–1 hour 30 minutes. Cool pie to room temperature, at least 3 hours. Serve with vanilla ice cream.
Editor’s note: This peach pie recipe was first printed online in August 2004 as ‘Piled-High Peach Pie.’ Head this way for more of our best peach recipes →
Recipe notes
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