Ingredients

For the pie crust:
2 1/2 cups all-purpose flour
1 cup unsalted butter, cold and cut into small cubes
1/4 cup granulated sugar
1/2 teaspoon salt
6–8 tablespoons ice water

For the peach filling:
6–7 fresh peaches, peeled, pitted, and sliced
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

For the topping:
1 egg
1 tablespoon water
1 tablespoon coarse sugar

Instructions

Prepare the pie crust by combining the flour, sugar, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together.

Divide the dough into two portions. Shape each portion into a disk, wrap, and refrigerate for at least 30 minutes.

For the filling, place the sliced peaches in a large bowl. Add granulated sugar, brown sugar, flour, lemon juice, vanilla, cinnamon, nutmeg, and salt. Gently toss until the peaches are evenly coated.

Roll out one portion of the chilled dough and place it into a 9-inch pie dish. Trim the edges, leaving a little overhang.

Pour the peach filling into the crust and spread it evenly.

Roll out the second portion of dough and cut it into long strips. Arrange the strips over the peaches in a lattice pattern, weaving them over and under one another. Press the edges together and crimp them decoratively.

Beat the egg with the water and brush the mixture over the crust. Sprinkle with coarse sugar.

Method

Preheat the oven to 425°F (220°C).

Place the prepared pie on a baking sheet to catch any bubbling filling. Bake for 15 minutes at 425°F (220°C).

Reduce the oven temperature to 375°F (190°C) and continue baking for approximately 40–50 minutes, or until the crust is deeply golden and the peach filling is bubbling.

If the edges brown too quickly, cover them loosely with aluminum foil.

Remove the pie from the oven and allow it to cool for at least 2–3 hours before slicing. This allows the peach filling to thicken.

Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Benefits

Peaches provide vitamin C, vitamin A, antioxidants, and dietary fiber.

The fruit-based filling provides naturally occurring nutrients and carbohydrates for energy.

Using fresh peaches gives the pie a naturally sweet and fruity flavor.

The dessert can be enjoyed as an occasional treat as part of a balanced diet.

Nutrition

Approximate nutrition per slice, assuming 8 slices:

Calories: 430–480 kcal
Carbohydrates: 65–70 g
Protein: 5–6 g
Fat: 18–22 g
Saturated Fat: 10–13 g
Fiber: 3–4 g
Sugar: 35–40 g
Sodium: 250–350 mg

Nutrition values vary depending on the exact ingredients and serving size.

History

Peach pie is part of the long tradition of American fruit pies, which developed from European pastry-making traditions. Peaches became especially popular in the United States after being cultivated widely in warmer regions.

The lattice crust became a distinctive pie-making technique because it allows the fruit filling to remain visible while providing a decorative golden crust. Peach lattice pie eventually became a popular homemade dessert, particularly during the summer peach season.

Method

For the best result, use ripe but firm peaches so they retain some texture during baking. Chilling the dough before rolling helps create a tender, flaky crust.

The lattice should not be woven too tightly because the peach filling needs room to bubble during baking. The pie is ready when the crust is golden brown and the filling is visibly bubbling through the lattice.

Allowing the pie to cool completely is important because the filling continues to set as it cools.

Conclusion

Classic Peach Lattice Pie combines juicy peaches, warm spices, and a buttery golden crust in a traditional homemade dessert. The decorative lattice topping makes it especially attractive for family gatherings, summer celebrations, and special occasions. For the best flavor and texture, use fresh seasonal peaches and allow the pie to cool before serving.