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Perfect Fresh Peach Pie Recipe Easy Flaky Butter Lattice Crust

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A classic fresh peach pie with a flaky, buttery lattice crust that balances sweet, juicy peaches with a crisp, golden finish. Perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 6–7 medium ripe peaches (about 3 pounds / 1.4 kg), peeled, pitted, and sliced
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 3 tablespoons unsalted butter, cut into small pieces
  • 2 1/2 cups (315 g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226 g) unsalted butter, very cold and cubed
  • 1/4 to 1/3 cup (60–80 ml) ice water
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut into flour using a pastry cutter or fingers until pea-sized bits remain. Gradually add ice water, stirring gently until dough just begins to clump. Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Peach Filling: Toss peeled and sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice. Set aside to macerate.
  3. Roll Out the Bottom Crust: On a lightly floured surface, roll one dough disc into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie dish, letting excess hang over edges. Chill in fridge.
  4. Assemble the Filling: Pour peach mixture into chilled bottom crust and dot with butter pieces.
  5. Make the Lattice Crust: Roll out second dough disc to same size. Cut into 3/4-inch wide strips. Lay half strips horizontally over pie, fold back every other strip, lay a vertical strip, then unfold strips over it. Repeat to weave lattice. Trim edges and crimp to seal.
  6. Apply Egg Wash: Beat egg with water and brush over lattice crust for shine.
  7. Bake: Place pie on lowest oven rack. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 35-40 minutes until crust is deep golden and filling bubbles. Tent with foil if crust browns too fast.
  8. Cool & Serve: Let pie cool on wire rack for at least 2 hours before slicing.

Notes

Keep butter and water ice cold to ensure flaky crust. Do not overwork dough to avoid toughness. Peel peaches by blanching in boiling water for 30 seconds then plunging into ice water. Bake on lower oven rack to keep bottom crust crispy. Use foil to cover edges if browning too fast. Let pie cool at least 2 hours before slicing to set filling.

Nutrition

Keywords: peach pie, fresh peach pie, lattice crust, flaky butter crust, summer dessert, fruit pie, homemade pie

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