Homemade Peach Pie Recipe with Lattice Crust

Nothing beats the comforting aroma of a homemade peach pie baking in the oven. With its flaky, buttery crust and juicy peach filling, this classic dessert is a must-try for any baking enthusiast. A perfectly woven lattice crust not only makes the pie look stunning but also allows excess moisture to evaporate, preventing a soggy filling.

To achieve the perfect pie crust, it’s essential to use the right techniques. If you struggle with tough or crumbly dough, follow this step-by-step guide to making the perfect pie crust for a flawless, golden-brown crust every time. Additionally, if you’ve ever ended up with a runny peach pie, learning how to thicken fruit pie filling will help you get the perfect consistency without an overly starchy taste.

Why This Peach Pie Recipe is the Best

✔️ Made with fresh, ripe peaches for natural sweetness.
✔️ A flaky, buttery crust that melts in your mouth.
✔️ Easy-to-follow instructions for beginners and pros alike.
✔️ Customizable with berries, spices, or even bourbon for extra depth of flavor.

Ingredients for the Perfect Peach Pie

For the Peach Filling:

5-6 fresh peaches, peeled and sliced
¾ cup granulated sugar
2 tbsp brown sugar
2 tbsp cornstarch (for thickening the filling)
1 tbsp lemon juice (adds brightness and prevents browning)
½ tsp ground cinnamon
¼ tsp salt
½ tsp vanilla extract

For the Pie Crust:

2 ½ cups all-purpose flour
1 cup unsalted butter (cold, cut into cubes)
½ tsp salt
1 tbsp sugar
6-8 tbsp ice water (for a perfectly flaky texture)

For the Egg Wash (Golden Crust):

1 egg yolk
1 tbsp milk

Step-by-Step Instructions

1. Prepare the Pie Crust

In a large bowl, whisk together flour, salt, and sugar.
Add cold butter cubes and mix until the texture resembles coarse crumbs.
Slowly add ice water, 1 tbsp at a time, until the dough comes together.
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Peach Filling

In a bowl, combine peach slices, sugars, cornstarch, cinnamon, salt, vanilla, and lemon juice.
Stir well and let sit for 15 minutes to allow the peaches to release natural juices.
Drain any excess juice to prevent a soggy crust.

3. Assemble the Pie

Roll out one chilled dough disc and place it in a 9-inch pie pan.
Pour in the peach filling, spreading it evenly.
Roll out the second disc and cut into ½-inch strips for the lattice crust.
Weave the strips over the filling, seal the edges, and brush with egg wash.

4. Bake the Pie

Preheat oven to 375°F (190°C).
Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to let the filling set properly.

Pro Tips for the Best Peach Pie

✔️ Use ripe peaches for natural sweetness and better texture.
✔️ Chill the dough before rolling to prevent shrinking.
✔️ Avoid a soggy bottom crust by brushing it with egg wash before adding the filling.
✔️ Bake on the lower oven rack for a crisp, evenly cooked bottom crust.

Serving, Storage & Variations

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or whipped cream.
Drizzle with caramel sauce for extra indulgence.
Enjoy with a cup of freshly brewed coffee.

Storage Tips

Store at room temperature for up to 2 days.
Refrigerate for up to 5 days in an airtight container.
Freeze the baked pie for up to 3 months.

Delicious Variations

Peach & Berry Pie – Add blueberries or raspberries for a fruity twist.
Spiced Peach Pie – Enhance the flavor with nutmeg, ginger, or cardamom.
Bourbon Peach Pie – Mix 1 tbsp bourbon into the filling for a rich depth of flavor.

Frequently Asked Questions (FAQs)

1. Can I use frozen or canned peaches instead of fresh?

Yes! If using frozen peaches, thaw and drain them before use. Canned peaches work too, but reduce the sugar slightly since they are pre-sweetened.

2. Why is my peach pie runny?

A runny pie filling usually means not enough cornstarch or undercooking. Make sure to let the pie cool completely before slicing to allow the filling to set.

3. How do I prevent a soggy bottom crust?

Brush the bottom crust with egg wash before adding the filling.
Use cornstarch to absorb excess juices.
Preheat a baking sheet and place the pie on top for even baking.

4. What’s the best way to thicken peach pie filling?

Cornstarch is the best option, but you can also use tapioca starch or flour for a thicker consistency.

5. How far in advance can I make a peach pie?

The crust can be made 3 days in advance and stored in the fridge. The assembled pie can be frozen before baking for up to 3 months.

Final Thoughts

This homemade peach pie with its golden lattice crust is a timeless dessert that’s both easy to make and absolutely delicious. Whether you enjoy it warm with ice cream or chilled the next day, its sweet, spiced filling and flaky crust will leave you craving another slice.