This homemade peach pie recipe features tender, juicy peaches inside a buttery and flaky homemade pie crust. Finish it off with a beautiful lattice top, a sturdy double crust, or a cinnamon streusel topping.
6 to 7fresh peaches1about 2 and ½ pounds; peeled and sliced (but see notes2 first)
½cup(100g) granulated sugar
1Tablespoon(14g) unsalted butter
2Tablespoons(30mL) lemon juice
2 to 3Tablespoons(15-22g) all-purpose flour
egg wash: 1 large egg + 1 teaspoon of waterbeaten
coarse sugar for sprinklingif desired
PREPARE THE FILLING
Place the chopped peach pieces in a small saucepan with the sugar, cornstarch, butter, and lemon juice. Heat over medium heat while stirring, then bring mixture to a boil. Once boiling, reduce the heat to low and simmer for 5 minutes, stirring occasionally.
After the peaches have simmered for 5 minutes, remove from heat then pour into the prepared bowl of sliced peaches. Stir to combine.
Add 2 Tablespoons (15g) of the flour to the peaches and stir again to combine. If peaches seem extra juicy, add an additional Tablespoon (8g) of flour. Set aside.
PREPARE THE PIE CRUST
Remove one disc of pie crust from the refrigerator, roll it out, and line a 9" plate with the crust.
Place pie plate in the refrigerator to chill while you prepare the lattice strips3.
PREPARE THE LATTICE STRIPS
Roll the second disc of pie crust into a 12" circle. I prefer to use a tape measure or ruler here so I can make it as exact as I can. I also like to do this on a large circular surface (like a pizza stone) that I can place in the fridge if the butter/shortening starts to melt too much.
Use the measuring tape or ruler and a sharp knife to mark off 1" increments across the diameter of the pie crust. Turn your measuring device 90º and use your knife or a pizza cutter (my preference) to cut a straight line along each of the tick marks. You should now have 12 strips of dough. If the butter/shortening seems like it melted from a lot of touching, place the large round surface in the refrigerator for 10 minutes to firm up.
ASSEMBLE AND LATTICE THE PIE
Pour the prepared peaches and any juice at the bottom of the bowl into the prepared pie crust. Spread the peaches out evenly.
Place the strips of pie dough parallel in front of you. Starting with the left-most strip, number this one #1 (either mentally or with a piece of tape on whatever surface you're working on). Working to the right, number each strip until you have numbered all 12 strips.
Picking up every other 1" strip (2, 4, 6, 8, 10, 12), lay 6 strips vertically and evenly spaced on top of the filled pie. The longer strips will be in the center of the pie and the shorter strips will be on the ends of the pie.
Fold every other strip (2, 6, and 10) away from you, slightly past halfway so they’re lying on top of themselves. Pick up strip #7 and lay it on the pie perpendicular to the folded strips slightly off-center. Unfold strips 2, 6, and 10 back over the pie and the strip you just lay, then fold back 4, 8, and 12 and repeat with strip #5, working toward yourself/toward the closer side of the pie. Fold 2, 6, and 10 back again, and repeat with strip #3. You now have a lattice top on half of the pie.
Working toward the other side of the pie in the opposite direction, fold strips 2, 6, and 10 toward you, then lay strip #9 across the pie. Fold back 4, 8 and 12 and repeat with strip #11, working away from yourself/toward the far side of the pie. Fold 2, 6, and 10 back one last time and finish with strip #1, if needed4.
Do not cut off excess pie dough. Instead, gather and pinch together the top strips with the bottom crust, then flute the edges. Allow the pie to chill in the refrigerator for 30 minutes.
BAKE THE PIE
When the pie has about 15-20 minutes left to chill, move a rack in the oven to the center position. Preheat the oven to 400ºF (204ºC).
Brush the whole pie with the egg wash, then sprinkle with coarse sugar. Place the pie on a large baking sheet (to catch drippings) and place the baking sheet with the pie on it in the oven to bake for 50-60 minutes. The pie should be bubbly and partially spilling out when it is finished.
Remove the pie from the oven and allow it to cool before slicing and serving. This is a very gooey pie, and while I prefer it chilled, it is quite enjoyable warm. Just be sure you're prepared for messy slices. Store leftover pie in the refrigerator covered tightly up to 5 days. Unbaked peach pie (without egg wash) freezes well, up to 3 months. Thaw in the refrigerator (not at room temperature), then bake it cold.
Fresh peaches: I do not recommend using canned peaches in this peach pie, since canned peaches are typically cooked. If you are looking to make peach pie out of season, use frozen peaches, which are not pre-cooked. Thaw in the refrigerator and discard any excessive liquid.
Prepare peaches: chop 1 peach into small pieces. Slice the remaining 5 or 6 peaches into slices about ½" thick and place them in a large bowl.
Lattice top: this is totally optional, but the messy nature of this fresh peach pie means it is much easier to serve and eat with a top crust. If you prefer not to lattice the top, you can just place the top crust on whole like I do with my double crust chicken pot pie or go for a streusel topping instead.
The last strip: I often don't use the very last strip, only because I like to space my lattice out a bit more to see the filling. Depending on how tight you lattice your strips, you may have space for it. If not, just discard or pinch into a thin spot on the edges before fluting.