Peach Pie (Fresh Peaches, Lattice Top)

What Makes This Recipe Work

Peaches release a lot of juice, so the filling relies on cornstarch for a clear, glossy set and a short macerating rest so the excess liquid can be drained or reduced. The open lattice lets that moisture evaporate during baking, and a long cooling period lets the filling gel before you cut into it.

Ingredients for Peach Pie (Fresh Peaches, Lattice Top)

• 1 batch all-butter pie crust, double crust, chilled
• 3 lb (1.4 kg) ripe peaches (about 8 medium), peeled and sliced 1/2 inch (about 6 to 7 cups)
• 1/2 cup (100 g) granulated sugar, plus 1 tbsp for sprinkling
• 1/3 cup (60 g) packed light brown sugar
• 3 tbsp (24 g) cornstarch, or see the thickener note
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine salt
• 2 tbsp (28 g) unsalted butter, cut into small pieces
• 1 large egg beaten with 1 tbsp water, for egg wash

How to Make Peach Pie (Fresh Peaches, Lattice Top)

1. Roll the larger disk of chilled dough into a 12-inch round and fit it into a 9-inch pie plate, then refrigerate the lined plate while you make the filling. Set a rack in the lower third of the oven and heat to 425°F.
2. Peel the peaches, then slice them 1/2 inch thick. In a large bowl, toss the slices with the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
3. Let the mixture stand 20 to 30 minutes so the peaches release their juice. Drain the liquid into a small saucepan and simmer it 4 to 5 minutes until reduced and syrupy, then stir it back into the fruit. This step is what keeps the filling from being runny.
4. Mound the peaches and syrup into the chilled crust and dot with the butter pieces.
5. Roll the second disk into an 11-inch round and cut it into 3/4-inch strips. Weave the strips into a lattice over the filling, then trim, fold, and crimp the edges. For a solid top instead, lay the round over the fruit and cut 5 vents.
6. Brush the crust with egg wash and sprinkle with the 1 tbsp sugar.
7. Bake at 425°F for 20 minutes, then reduce the oven to 375°F and bake 30 to 35 minutes more, shielding the edge with a pie shield or foil after the first 25 minutes. The pie is done when the crust is deep golden and thick juices bubble between the lattice strips.
8. Cool on a wire rack at least 3 hours, until the pie is fully room temperature, so the filling sets into clean wedges.

Tips for the Best Peach Pie (Fresh Peaches, Lattice Top)

• Use ripe but still firm peaches; overripe fruit releases more water and can overwhelm the thickener.
• For the clearest set use cornstarch, for a slightly softer set use tapioca, and for a more rustic filling use the same amount of all-purpose flour.
• Cool fully before slicing; a warm peach pie always looks runny even when the filling is properly thickened.

Variations and Substitutions

• Skip the pastry lid and bake the same filling under an oat streusel with the peach crisp recipe.
• For a soft biscuit topping over stewed peaches, make the peach cobbler instead.
• Use the same double-crust method with firm baking apples in the apple pie recipe.
• Fold 1 cup blueberries into the peaches or add 1 tsp grated fresh ginger for a brighter filling.

How to Store and Reheat

• Keep peach pie loosely covered at room temperature up to 2 days, then refrigerate up to 4 days. Re-warm slices in a 300°F oven for 12 to 15 minutes.
• Freeze baked slices wrapped tightly up to 3 months, or freeze the assembled unbaked pie and bake from frozen, adding 20 to 25 minutes.

Peach Pie (Fresh Peaches, Lattice Top) FAQ