Homemade Peach Pie with Lattice Crust

If you’re looking for a classic summer dessert that captures the essence of sun-ripened peaches, look no further than this Homemade Peach Pie with Lattice Crust. This pie is a delightful combination of sweet, juicy peaches enveloped in a flaky, buttery crust. Perfect for family gatherings or a cozy night in, this pie is sure to become a seasonal favorite.

Why You’ll Love This Recipe

This Homemade Peach Pie is not just a treat for the taste buds; it’s also visually stunning with its intricate lattice crust. You’ll love how easy it is to make and how it fills your kitchen with the irresistible aroma of fresh peaches baking.

• Fresh, juicy peaches create a mouthwatering filling
• The lattice crust adds a charming touch
• Perfect for summer gatherings or cozy evenings
• Simple ingredients you likely already have
• Delicious warm or cold, with or without ice cream

Ingredients

• 6 medium ripe peaches, peeled and sliced
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, cut into small pieces
• 1 batch of pie crust (store-bought or homemade, enough for a top and bottom crust)

How to Make Peach Pie

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Gently toss until the peaches are well coated. Set aside to let the juices combine.
3. Roll out half of your pie crust and fit it into a 9-inch pie pan. Trim any excess crust hanging over the edges.
4. Pour the peach filling into the pie crust, making sure to spread it evenly. Dot the filling with small pieces of butter.
5. Roll out the second half of the pie crust and cut it into strips to create the lattice top. Weave the strips over the filling, trimming any excess and crimping the edges to seal.
6. Brush the lattice crust with a bit of melted butter or an egg wash for a golden finish.
7. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with foil.
8. Once baked, remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.

Tips for the Best Results

• Choose ripe peaches for the best flavor; they should be slightly soft to the touch but not mushy.
• If you don’t have fresh peaches, frozen peaches can be used—just be sure to thaw and drain excess moisture.
• To avoid a soggy bottom crust, consider pre-baking the bottom crust for 10 minutes before adding the filling.
• Experiment with spices; a pinch of nutmeg or cardamom can elevate the flavor profile.

Easy Variations

• For a twist, add a handful of blueberries or raspberries to the peach filling for a mixed berry pie.
• Substitute some of the sugar with honey or maple syrup for a natural sweetness.
• Incorporate a splash of bourbon or whiskey into the filling for an adult version of this pie.

What to Serve With It

• A scoop of vanilla ice cream or whipped cream for a creamy contrast.
• A drizzle of caramel sauce for added sweetness.
• Fresh mint leaves as a refreshing garnish.
• A side of Greek yogurt for a healthier option.

Storage and Reheating

Store any leftover peach pie in the refrigerator, covered, for up to 3 days. To reheat, place slices in a 350°F (175°C) oven for about 10-15 minutes until warmed through.

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