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Perfect Fresh Peach Pie Recipe with Easy Golden Butter Lattice Crust

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A soul-soothing fresh peach pie featuring a flaky, tender golden butter lattice crust and a spiced peach filling that balances natural sweetness without overpowering.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tsp granulated sugar (for crust)
  • 1 tsp salt
  • 1 cup unsalted butter, very cold and cut into small cubes
  • ¼ to ½ cup ice water
  • 1 large egg (for egg wash)
  • 5–6 large fresh peaches, peeled, pitted, and sliced (about 4 cups)
  • ⅔ cup granulated sugar (for filling)
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg (optional)
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 tbsp unsalted butter, cut into small pieces (to dot over filling)

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter.
  2. Gradually add ¼ cup ice water, mixing gently with a fork or your hands. Add more water, a tablespoon at a time, until the dough just comes together when pressed. Avoid overworking—stop when it holds but isn’t sticky.
  3. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
  4. While dough chills, toss sliced peaches with sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice in a medium bowl. Stir gently to coat evenly and set aside to macerate.
  5. On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer it to your 9-inch pie dish, pressing gently to fit. Trim edges to about 1-inch overhang.
  6. Pour the peach filling into the crust, spreading evenly. Dot with butter pieces for extra richness.
  7. Roll out the second dough disc into a similar 12-inch circle. Cut into ½ to ¾ inch wide strips using a sharp knife or pizza cutter.
  8. Lay half the strips parallel across the pie. Fold back every other strip halfway, then lay a strip perpendicular to weave the lattice pattern. Unfold strips back over the perpendicular strips, then fold back the alternate strips and continue weaving until the pie is covered.
  9. Trim excess dough from strips and bottom crust edges, then press lattice edges together and crimp decoratively with fingers or a fork.
  10. Beat the egg with a tablespoon of water and brush it generously over the lattice and edges. Sprinkle a bit of coarse sugar on top.
  11. Preheat oven to 400°F. Bake for 15 minutes, then reduce heat to 350°F and bake another 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  12. Let the pie cool on a rack for at least 2 hours to let the filling set before slicing.

Notes

Keep ingredients cold to ensure a flaky crust. Avoid overworking the dough to prevent toughness. Use ripe but firm peaches to avoid a mushy filling. Tent pie edges with foil if browning too quickly. Let pie cool completely before slicing to allow filling to set. For gluten-free crust, substitute flour with gluten-free blend and add xanthan gum. Dairy-free option: replace butter with firm coconut oil or vegan butter.

Nutrition

Keywords: peach pie, fresh peach pie, lattice crust, butter crust, summer dessert, homemade pie, easy peach pie

Find it online: https://tastypierecipes.com/perfect-fresh-peach-pie-recipe-with-easy-golden-butter-lattice-crust/