This is the best peach lattice pie, made with all-butter, homemade pastry crust, filled with peaches, brown sugar and spices, topped with a beautiful lattice crust and baked to perfection! You can make this pie with frozen peaches, but if you live in Colorado like I do, make this with fresh, seasonal Palisade peaches for the best peach pie you’ve ever tasted.
You might also love these blackberry crumb bars, blueberry lattice pie, and brown butter peach crumb bars.
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Why You’ll Love This Pie
Juicy Peach Filling. Peach season is short, and it deserves to be celebrated with pie. The filling is perfectly sweetened, gooey, and bursting with fresh peach flavor.
Buttery Crust. The crust is flaky, crisp and buttery, everything that a good pie crust should be.
Delicious Anytime of Day. Pie for dessert? Obviously. Pie for breakfast? Why not?
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
It only takes a few simple ingredients to make an absolutely delicious pie. You’ll love the results of making your own dough and filling from fresh, simple, in season ingredients.
- Double Pie Crust. Be sure to read my post on making the perfect All-Butter Pie Dough.
- Peaches. You’ll need 8-9 large peaches, or about 3 pounds.
- Sugar. A combination of granulated sugar and dark brown sugar is delicious with the peaches.
- Corn Starch. Thickens and sets the filling.
- Nutmeg. A little spice complements the flavor of the peaches.
- Flour. I always sprinkle a little flour on the bottom crust to prevent a soggy bottom.
TIP: Use fresh peaches when they’re in season throughout June and July, or frozen peaches in the off season.
All-Butter Crust
Every great pie starts with a great pie crust. Homemade pie dough isn’t difficult to make, and it tastes so much better than store-bought. I haven’t bought pre-made pie dough in years, and I’ve tested my homemade, all-butter pie dough recipe hundreds of times to perfect the balance of ingredients and the method of mixing and rolling.
I’ve written a step-by-step tutorial on making pie dough that I hope you’ll read. It demonstrates exactly what the dough should look like at each step of the process, and breaks down each step so that even someone who’s never made pie dough before can quickly master the skill.
Instructions
Pie Dough
- Make the pie dough as instructed. (The egg white will be used later for an egg wash before baking the pie.)
- Divide the dough into two portions, shape each portion into a disk-shape, wrap in plastic wrap, and refrigerate for 15 minutes while you prepare the filling.
Peach Filling
- If using fresh peaches, peel and pit the peaches, then slice into 1/4 inch slices. If using frozen peaches, let them thaw completely.
- In a large bowl, toss the peach slices with the sugar, corn starch, nutmeg and cardamom until well coated. Reserve the flour to sprinkle over the bottom crust and the butter to dot over the filling.
Assemble
- Preheat the oven to 375 F, and position a rack in the lower third of the oven. Line a baking sheet with parchment paper, and set your pie pan on the baking sheet. If using a 9 inch metal tart pan, lightly grease the pan with non-stick baking spray. You can use either a metal or ceramic pan, but metal conducts heat more efficiently for a better-baked bottom crust and filling.
- On a well-floured surface, roll out half the dough into a circle, about 1/8 inch thick, using a bench scraper and additional flour as needed, to loosen the dough from the counter. Fit the dough into a deep-dish pie pan and trim the edge so there’s about 1 inch of dough hanging over the edge of the pan.
- Sprinkle the 1 tablespoon of flour over the bottom crust (to prevent a soggy crust), and pour the peach filling, including all the juices, into the crust. Dot the peach filling with the cubes of butter.
- Roll out the other half of the dough thinly (including any scraps of dough left from the bottom crust), about 1/8 inch thick, using a bench scraper and additional flour as needed, to loosen the dough from the counter. Cut into strips for a lattice crust, then arrange the strips over the filling. With a metal tart pan, I simply press the dough against the edge of the pan to cut a clean edge. With a traditional pie pan, you can roll and fold the edges under, crimping it to make it look pretty.
- Brush the top of the dough with the reserved egg white. If you like, sprinkle with 1-2 teaspoons extra granulated sugar for a sparkly finish.
TIP: A browned crust on top does NOT mean the pie is done. You need to bake it until the juices in the middle are thick, with slow bubbles coming to the surface. This indicates that the corn starch has been activated and has properly thickened your pie filling, which can take the full 90 minutes.
Bake
- Bake for about 90 minutes, until the juices are thick and bubbly in the center of the pie and bubbling over the edges. After about 30 minutes of baking, check to see if you need to cover the edges of the crust with a pie crust shield or strips of foil. After about 45-60 minutes of baking, once the top of the lattice crust is cooked through and golden brown, lay a piece of foil over the top to keep it from over-browning. A browned crust on top does NOT mean the pie is done. You need to bake it until the juices in the middle are thick, with slow bubbles coming to the surface. This indicates that the corn starch has been activated and has properly thickened your pie filling, which can take the full 90 minutes.
- Let the pie cool at room temperature for at least 4-5 hours. You can slice the pie while it’s still warm, although it may be a bit messy. You can speed this up by cooling at room temperature for one hour, then in the refrigerator for two hours.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Of course. Make this recipe exactly as instructed if using pre-made dough.
Use fresh peaches when they’re in season, or frozen and thawed peaches if you’re not able to get fresh. Canned peaches would be a last resort for me. Be sure to drain and rinse canned peaches to rid them of excess syrup.
This comes down to personal preference. I love eating fresh peaches with the skin, but find the texture to be unpleasant in a pie, so I always recommend peeling them first. It’s not difficult to peel them with a paring knife or vegetable peeler, but when working with a large amount of peaches, you should blanch them to remove the skin. Simply dip the whole, uncut peaches into boiling water for 45-60 seconds. Let cool for a couple of minutes, then easily slip off the peels.
Don’t set frozen peaches out to thaw until a few hours before you’ll be using them. Once thawed, and exposed to air, they will start to turn brown if not baked right away. The same goes for fresh peaches. Don’t peel and slice them until you’re ready to make your filling and bake your pie. If needed, you can toss the sliced peaches with a tablespoon of lemon juice to help prevent browning.
There are so many ways to thicken pie filling, and corn starch is my preferred thickener, as it has the best flavor, texture and appearance. I really dislike tapioca as a thickener for pie filling, as it gives the pie filling an odd flavor and a weird, gummy texture. Flour is perfectly fine, but isn’t as effective as corn starch, so you’ll need to use more, up to twice as much flour as corn starch. Use what you like and trust.
A browned crust on top does NOT mean the pie is done. You need to bake your pie until the juices in the middle are thick, with slow bubbles coming to the surface. This indicates that the corn starch has been activated and has properly thickened your pie filling, which can take the full 90 minutes.
Either you didn’t bake your pie long enough to activate the thickener, or you didn’t use enough thickening agent.
Sprinkling a tablespoon of flour over the bottom crust, before pouring in your pie filling, can help to eliminate the dreaded soggy bottom. Also, making sure you bake your pie long enough to thicken the filling will keep the crust from getting soggy against a filling that’s too runny.
Homemade fruit pies are best eaten within 1-2 days. The crust will be the most crisp and flaky within the first 24 hours, after which it starts to soften a little as it absorbs moisture from the filling.
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Peach Lattice Pie
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Deep Dish Pie Pan or Tart Pan
- Pastry Cutter, Rolling Pin and Bench Scraper
Ingredients
Pie Dough
- 1 recipe pie dough (double crust)
- 1 egg white
Peach Filling
- 3 lbs peaches, fresh or frozen (about 8-9 large peaches)
- ½ cup light or dark brown sugar, lightly packed
- ½ cup granulated sugar
- 5 tbsp corn starch
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
- 1 tbsp all-purpose flour
- 1 tbsp unsalted butter, cubed
Instructions
Pie Dough
- Make the pie dough as instructed. (The egg white will be used later for an egg wash before baking the pie.)
- Divide the dough into two portions, shape each portion into a disk-shape, wrap in plastic wrap, and refrigerate for 15 minutes while you prepare the filling.
Peach Filling
- If using fresh peaches, peel and pit the peaches, then slice into 1/4 inch slices. If using frozen peaches, let them thaw completely.
- In a large bowl, toss the peach slices with the sugar, corn starch, nutmeg and cardamom until well coated. Reserve the flour to sprinkle over the bottom crust and the butter to dot over the filling.
Assemble
- Preheat the oven to 375 F, and position a rack in the lower third of the oven. Line a baking sheet with parchment paper, and set your pie pan on the baking sheet. If using a 9 inch metal tart pan, lightly grease the pan with non-stick baking spray. You can use either a metal or ceramic pan, but metal conducts heat more efficiently for a better-baked bottom crust and filling.
- On a well-floured surface, roll out half the dough into a circle, about 1/8 inch thick, using a bench scraper and additional flour as needed, to loosen the dough from the counter. Fit the dough into a deep-dish pie pan and trim the edge so there's about 1 inch of dough hanging over the edge of the pan.
- Sprinkle the 1 tablespoon of flour over the bottom crust (to prevent a soggy crust), and pour the peach filling, including all the juices, into the crust. Dot the peach filling with the cubes of butter.
- Roll out the other half of the dough thinly (including any scraps of dough left from the bottom crust), about 1/8 inch thick, using a bench scraper and additional flour as needed, to loosen the dough from the counter. Cut into strips for a lattice crust, then arrange the strips over the filling. With a metal tart pan, I simply press the dough against the edge of the pan to cut a clean edge. With a traditional pie pan, you can roll and fold the edges under, crimping it to make it look pretty.
- Brush the top of the dough with the reserved egg white. If you like, sprinkle with 1-2 teaspoons extra granulated sugar for a sparkly finish.
Bake
- Bake for about 90 minutes, until the juices are thick and bubbly in the center of the pie and bubbling over the edges. After about 30 minutes of baking, check to see if you need to cover the edges of the crust with a pie crust shield or strips of foil. After about 45-60 minutes of baking, once the top of the lattice crust is cooked through and golden brown, lay a piece of foil over the top to keep it from over-browning.Note: A browned crust on top does NOT mean the pie is done. You need to bake it until the juices in the middle are thick, with slow bubbles coming to the surface. This indicates that the corn starch has been activated and has properly thickened your pie filling, which can take the full 90 minutes.
- Let the pie cool at room temperature for at least 4-5 hours. You can slice the pie while it's still warm, although it may be a bit messy. You can speed this up by cooling at room temperature for one hour, then in the refrigerator for two hours.
Notes
- Making the Dough. If you like, you can use a food processor, instead of a pastry cutter, to make your pie dough. Combine the dry ingredients first, then add the cold butter and pulse until crumbly. Add the wet ingredients, and pulse just until it comes together into a dough ball.
- Fresh or Frozen Peaches. Frozen and thawed peaches can be used instead of fresh peaches. If you choose to use canned peaches, rinse off the syrup and drain them very well before making the filling.
- Storing and Serving. Fruit pies are best stored at room temperature, covered loosely, and eaten within 1-2 days. The crust will be at its most crisp and flaky within one day, and after two days, will begin to soften as it absorbs moisture from the filling. Serve with ice cream or fresh whipped cream!
- Peach Rhubarb Pie. For a peach rhubarb pie, replace 1 pound of the peaches with 1 pound of chopped rhubarb.
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Made this and love it!
I live here in beautiful Colorado as well, and I used our organic Palisade peaches for the recipe. I did the whole shebang- salted caramel sauce, homemade whipped cream and this pie- let me tell you EVERYONE would not shut up about how amazing it was. The flavors! The textures! This is THE only peach pie I will ever make and bring to gatherings. You’re the best Heather! All of your recipes are 100%. SO good, and they work out flawlessly every time. Which is tricky here at altitude. Xo
Brittany
Your comment made my day, thank you!