Golden-Brown Lattice-Crust Peach Pie
Classic homemade peach pie with flaky butter crust and beautiful golden lattice top. Bursting with sweet, juicy peaches and warm spices.
The Art of Perfect Pie Crust
A flaky, tender pie crust is the foundation of any great pie. The key is keeping ingredients cold and not overworking the dough. Cold butter creates steam pockets as it melts during baking, resulting in those coveted flaky layers that make homemade crust superior to store-bought.
The lattice technique not only creates a beautiful presentation but also allows steam to escape while the pie bakes, preventing a soggy bottom crust. The woven pattern should be snug but not too tight, as the dough will shrink slightly during baking.
💡 Professional Tip
Chill your assembled pie for 15-20 minutes before baking to help the lattice hold its shape. This prevents the strips from sliding or losing their pattern during the initial baking phase.
Frequently Asked Questions
Ripe peaches should give slightly to gentle pressure and have a sweet fragrance. They should peel easily when blanched briefly in boiling water. Slightly firm peaches work better than overripe ones.
Yes! Pie dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling.
Crust shrinkage usually happens when the dough is overworked or not chilled long enough. Always chill rolled dough before baking and avoid stretching it when placing in the pan.
Pre-bake the bottom crust for 10-12 minutes before adding filling, use a metal pie pan for better heat conduction, and place pie on the lowest oven rack to ensure bottom browning.
Yes, but thaw completely and drain excess liquid first. Add an extra tablespoon of cornstarch to compensate for additional moisture. The texture may be slightly softer than fresh.
Cut strips of equal width (about 2cm/3/4 inch), lay them evenly spaced, then weave perpendicular strips over and under. Work from the center outward for the most even appearance.
The crust should be deep golden brown and the filling should bubble vigorously through the lattice openings. Internal temperature should reach 200°F (93°C) for properly thickened filling.
Cover and refrigerate for up to 4 days. For best texture, bring to room temperature before serving, or warm individual slices in a 350°F oven for 10 minutes to crisp the crust.
Recipe Troubleshooting Guide
Tough Crust
Problem: Pie crust turns out tough and chewy
Solution: Don't overwork the dough, use ice water, keep butter cold, and handle minimally. Tough crust usually results from too much gluten development.
Runny Filling
Problem: Pie filling doesn't thicken properly
Solution: Use enough cornstarch (3 tbsp for juicy peaches), let fruit macerate to release juices, and bake until filling bubbles vigorously throughout.
Burnt Edges
Problem: Crust edges brown too quickly
Prevention: Cover edges with foil strips after 25-30 minutes of baking, or use a pie shield. Start at higher temperature then reduce as directed.
Lattice Breaking
Problem: Lattice strips break when weaving
Recovery: Keep dough well-chilled, work quickly, and don't roll strips too thin. If strips break, patch with scraps and continue weaving.
Uneven Browning
Problem: Some parts of crust brown faster than others
Prevention: Rotate pie halfway through baking, use center oven rack, and ensure proper oven temperature with an oven thermometer.
Flavor Balance Issues
Too Sweet: Add more lemon juice or a pinch of salt to balance sweetness
Too Salty: Add extra sugar or serve with vanilla ice cream to counteract saltiness
Bland: Increase cinnamon and nutmeg, add lemon zest, or use a mix of white and brown sugar
Selecting Perfect Peaches
The best peach pie starts with perfectly ripe, fragrant peaches. Choose fruits that yield slightly to pressure but aren't mushy. Freestone varieties work best as they separate easily from the pit, making peeling and slicing much simpler.
Peak peach season runs from June through September, with the sweetest, most flavorful varieties available in mid-summer. If using slightly underripe peaches, increase the sugar slightly and add a touch more lemon juice to enhance the natural flavors.
Essential Ingredient Notes
- Peach Selection: Look for peaches with a golden background color and sweet fragrance. Avoid green-tinged or rock-hard fruits, as they won't ripen properly after picking.
- Butter Temperature: Butter should be cold but not frozen solid. If it's too hard to cut, let it sit at room temperature for 5-10 minutes before cubing.
- Flour Type: All-purpose flour works best for pie crust. Avoid bread flour (too much protein) or cake flour (too little protein) for optimal texture.
Mastering the Lattice Technique
Creating a beautiful lattice requires patience and the right dough consistency. The strips should be pliable enough to weave without cracking, but firm enough to hold their shape. If the dough becomes too soft while working, chill it for 10-15 minutes.
The traditional lattice weave involves laying parallel strips in one direction, then weaving perpendicular strips over and under. Start with the center strips and work outward for the most symmetrical appearance. Don't pull the strips too tightly, as they'll shrink slightly during baking.
Perfect Lattice Weaving
Cut strips evenly using a ruler or pastry wheel. Lay half the strips parallel, then fold back every other strip halfway. Place perpendicular strip, unfold folded strips, fold back alternate strips, and repeat.
Golden-Brown Lattice-Crust Peach Pie
📋 Ingredients
For the Pie Crust
- 30g butter, cut into small piecesDots the filling for richness
- 1 large egg, beatenFor golden egg wash on lattice
- 2 tbsp coarse sugarSprinkle on lattice for sparkle and crunch
- 2 tbsp lemon juiceBrightens flavor and prevents browning
For the Peach Filling
- 320g all-purpose flourFoundation for flaky crust
- 230g cold unsalted butter, cubedCreates flaky layers when cold
- 2.5kg ripe peaches, peeled and slicedChoose fragrant, slightly soft peaches
- 150g granulated sugarSweetens and helps create syrup
- 50g brown sugarAdds depth and caramel notes
- 45g cornstarchThickens the juicy filling
- 1 tsp vanilla extractEnhances peach flavor
Instructions
Make the Crust
In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, mixing until dough just comes together. Divide in half, wrap in plastic, and chill for 1 hour.
Prepare Peach Filling
Peel and slice peaches into 6mm (1/4 inch) thick wedges. In a large bowl, gently toss peaches with both sugars, cornstarch, vanilla, cinnamon, nutmeg, salt, and lemon juice. Let stand 15 minutes to release juices.
Roll Bottom Crust
On a floured surface, roll one dough disk into a 30cm (12 inch) circle. Transfer to a 23cm (9 inch) pie dish, leaving 2.5cm (1 inch) overhang. Trim excess and crimp edges if making solid top, or leave untrimmed for lattice.
Add Filling and Create Lattice
Fill crust with peach mixture and dot with butter pieces. Roll second dough disk and cut into 2cm (3/4 inch) strips. Create lattice pattern by weaving strips over and under. Trim strips and seal to bottom crust edge.
Finish and Bake
Brush lattice with egg wash and sprinkle with coarse sugar. Place on baking sheet. Bake at 425°F (220°C) for 15 minutes, then reduce to 375°F (190°C) and bake 40-45 minutes until crust is golden and filling bubbles. Cool completely before serving.
Recipe Notes & Tips
Peach Preparation
To easily peel peaches, score an X on the bottom, blanch in boiling water for 30-60 seconds, then immediately transfer to ice water. The skins will slip off easily.
Make-Ahead Tips
Pie can be assembled and frozen unbaked for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the baking time and covering edges with foil.
Serving Suggestions
Serve warm or at room temperature with vanilla ice cream, whipped cream, or sharp cheddar cheese for a traditional pairing. A drizzle of heavy cream is also delicious.