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Cozy Fresh Peach Pie

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A comforting homemade peach pie featuring fresh peaches in a flaky, handwoven lattice crust with a hint of cinnamon and lemon for a perfect balance of sweet and tart.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, plus extra for dusting
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (226 g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 6–7 large fresh peaches, peeled, pitted, and sliced (about 4 cups)
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg (optional)
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tbsp water
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, stirring gently until dough holds together. Divide dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
  2. Prepare the Peach Filling: Peel and slice peaches into thick wedges. Toss with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Let sit for 10-15 minutes to draw out juices.
  3. Roll Out the Bottom Crust: On a floured surface, roll one dough disc into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie dish, trim excess leaving ½ inch overhang.
  4. Fill the Pie: Pour peach filling into crust and dot with small pieces of butter.
  5. Create the Lattice Crust: Roll out second dough disc into 12-inch circle. Cut into ½-inch strips. Weave strips over filling to form lattice. Trim strips to pie edge and pinch edges to seal. Brush lattice with egg wash and sprinkle with coarse sugar if desired.
  6. Bake the Pie: Place pie on baking sheet. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  7. Cool and Serve: Cool pie on wire rack for at least 2 hours before serving. Serve warm or at room temperature, optionally with vanilla ice cream.

Notes

Keep butter and water cold for flaky crust. Chill dough for at least 1 hour before rolling. Use a sharp knife for lattice strips and weave gently. Cover crust edges with foil if browning too fast. Let pie cool completely to set filling before slicing. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use chilled coconut oil instead of butter.

Nutrition

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

Find it online: https://fuzzyforker.com/cozy-fresh-peach-pie-recipe-easy-homemade-flaky-lattice-crust-guide/