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Perfect Fresh Peach Pie Recipe Easy Homemade Flaky Lattice Crust

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A simple and delicious fresh peach pie with a flaky lattice crust, perfect for summer gatherings. This recipe uses fresh peaches and a buttery crust to create a comforting and crowd-pleasing dessert.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (320 g)
  • 1 cup unsalted butter, cold and cubed (226 g)
  • 6–8 tablespoons ice water, chilled (90–120 ml)
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon salt
  • 6–7 medium fresh peaches (about 3 pounds / 1.4 kg), peeled, pitted, and sliced
  • ¾ cup granulated sugar (150 g)
  • ¼ cup packed brown sugar (50 g)
  • 3 tablespoons cornstarch (24 g)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice (from ½ lemon)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar or turbinado sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together flour, sugar (if using), and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
  2. Drizzle in ice water, one tablespoon at a time, mixing gently with a fork until the dough just starts to come together. Avoid overworking it. The dough should be slightly crumbly but hold when pressed.
  3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  4. In a large bowl, combine sliced peaches, granulated and brown sugars, cornstarch, cinnamon, lemon juice, vanilla, and almond extract. Toss gently to coat evenly. Let it sit while the dough chills.
  5. On a lightly floured surface, roll one disk into a 12-inch (30 cm) circle. Transfer it carefully to your 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edge.
  6. Spoon the peach mixture evenly into the crust, letting some juices pool.
  7. Roll out the second dough disk into a 12-inch circle. Cut into 1-inch (2.5 cm) wide strips using a knife or pizza cutter. Lay half the strips over the filling horizontally, then weave the remaining strips vertically over and under the horizontal ones to form a lattice pattern.
  8. Trim excess dough and press the edges of the top and bottom crusts together, crimping decoratively with fingers or a fork.
  9. Brush the lattice and edges with beaten egg. Sprinkle coarse sugar on top.
  10. Place the pie on a baking sheet to catch drips. Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 35-40 minutes until crust is golden and filling bubbly.
  11. Let the pie cool on a rack for at least 2 hours before serving.

Notes

Keep butter and water cold for flaky crust. Chill dough for at least 1 hour. Use a baking sheet under the pie to catch drips. Tent with foil if crust browns too fast. Cool pie completely before slicing. Frozen peaches can be used if thawed and drained well. For gluten-free, substitute flour with 1-to-1 gluten-free baking blend. For vegan, use vegan margarine or coconut oil and flax egg instead of egg wash.

Nutrition

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

Find it online: https://twinkletaste.com/perfect-fresh-peach-pie-recipe-easy-homemade-flaky-lattice-crust/