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Perfect Fresh Peach Pie Recipe Easy Homemade Flaky Lattice Crust

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A classic homemade peach pie featuring a flaky lattice crust and juicy, sweet peach filling that stays perfectly thickened. Ideal for summer gatherings and casual desserts.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 6–7 large fresh peaches, peeled and sliced (about 6 cups or 900g)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (32g) cornstarch
  • 1 tsp ground cinnamon (optional)
  • 1 tbsp fresh lemon juice
  • ½ tsp vanilla extract
  • Pinch of salt
  • 1 egg, beaten
  • 1 tbsp coarse sugar (optional)

Instructions

  1. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Slowly add ice water, one tablespoon at a time, stirring gently with a fork until the dough just holds together when pinched. Avoid adding too much water; the dough should be slightly crumbly but hold when pressed.
  3. Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Peel and slice the peaches. Toss them in a large bowl with sugar, cornstarch, cinnamon, lemon juice, vanilla extract, and a pinch of salt. Let the mixture sit for 10-15 minutes to macerate and thicken slightly.
  5. On a lightly floured surface, roll one dough disc into a 12-inch circle about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
  6. Pour the peach filling into the crust, spreading it evenly.
  7. Roll out the second dough disc to the same size. Using a sharp knife or pizza cutter, slice the dough into 1-inch wide strips. Lay half the strips across the pie in parallel lines, then weave the remaining strips over and under to create a lattice pattern. Trim and crimp the edges to seal the crust together.
  8. Brush the lattice crust with beaten egg to get a golden color. Sprinkle with coarse sugar if desired.
  9. Place the pie in the fridge for 15 minutes to firm up the crust and prevent shrinking in the oven.
  10. Preheat oven to 400°F. Set the pie on a baking sheet on the middle rack. Bake for 20 minutes, then reduce heat to 350°F and bake for another 35-40 minutes until the crust is golden and the filling is bubbling. Cover crust edges with foil if they brown too fast.
  11. Let the pie cool completely on a wire rack for at least 2 hours to allow the filling to set.

Notes

Keep all ingredients cold for a flaky crust. Chill dough before rolling and again if lattice strips become too soft. Use a baking sheet under the pie to catch drips. Let pie cool completely before slicing to prevent runny filling. For gluten-free crust, substitute flour with gluten-free blend. For dairy-free, use vegan butter or coconut oil and plant-based milk wash instead of egg wash.

Nutrition

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

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