My Favorite Fresh Peach Pie {Lattice or Crumb Top!}

This is the best fresh peach pie! The peach filling thickens perfectly and the top crust can be made with a lattice pie crust OR a crumble topping. It is a tried-and-true summer favorite.

⭐️⭐️⭐️⭐️⭐️ This turned out perfect for me! My family loved it, and my husband said it was the best part of summer. I couldn’t believe the crust stayed crispy on the bottom. I served it with homemade vanilla ice cream, and it truly was divine. -Kat B.

Why This Recipe Works

1. The peach filling thickens perfectly. Make sure to bake the pie until large, thick bubbles pop at the surface – that’s the indicator that the filling has baked long enough to thicken.
2. The flavor of the peaches is bright and fresh even after baking.
3. Thanks to the clever tip in the instructions to bake the pie on a preheated baking sheet, the bottom crust is golden and sturdy instead of soggy like some fruit pies.
4. You can choose to top the pie with a lattice pie crust or a crumb topping. Both are delicious!

Ingredients Notes

• Pie dough: Use your favorite homemade pie crust recipe; store bought works fine, too, if you have a brand you like. I like either of these two pie crust recipes: sour cream pie crust or perfect flaky pie crust.
• Fresh peaches: You’ll need 6 to 8 large, ripe, juicy peaches for this recipe for about 7 cups of sliced peaches. Remove the skins with a paring knife or you can carefully drop the peaches into boiling water for a few seconds, remove to an ice water bath, and then slip the skins off.
• Lemon juice: The fresh lemon juice helps the peaches maintain their bright color and brings out the fresh flavors.
• Granulated sugar + brown sugar: Both sugars are used in the filling. The brown sugar adds depth of flavor with it’s golden, caramelly notes.
• Cinnamon + nutmeg: A small amount of cinnamon and nutmeg is used in the filling. Don’t skip it! It adds a hint of warmth to the fresh peaches that is really yummy.
• Cornstarch or tapioca flour: Either of these can be used in the pie filling as a thickening agent. My preference is tapioca flour, but cornstarch works as well.

FYI: The recipe below includes a recipe for a crumb topping, if you’d like to use that in place of the lattice topping. I find that when using the crumb topping, the pie ends up with a thicker filling, which is likely due to the flour in the crumb topping.

Lattice Crust Tutorial

Here’s how to assemble a lattice crust on top of this peach pie (or any other pie!).

• Roll the pie crust into a 10- or 12-inch circle.
• Cut into 10 to 12 strips.
• Lay strips across the pie vertically with even spacing.
• Fold every other strip in half up to the top and lay one strip horizontally.
• Unfold the strips.
• Now take the strips underneath the horizontal pie strip and fold up. Place another horizontal strip underneath.
• Repeat this process – lifting alternating strips up and placing horizontal strips – until the lattice top is complete.

A Few Last Notes

This pie freezes really well. To do so, bake the pie and let it cool completely. Cover in a layer of plastic wrap followed by a layer of tin foil (this helps seal the pie and prevent it from inheriting odors from the freezer or getting freezer burn). Thaw the pie for 24 hours in the refrigerator. Reheat individual slices in the microwave or reheat the pie by loosely covering with foil (remove the plastic wrap) and placing in a 325 degree oven for 15 to 20 minutes.

Many readers report that they have made this pie year round using canned peaches.

This pie is one of my favorite things to make with fresh peaches. It is everything a summer pie should be! Fresh, flavorful, and absolutely phenomenal served with a scoop of vanilla ice cream.

My Favorite Fresh Peach Pie

Yield: 8 Slices (9-inch pie)

Cook Time: 45 minutes mins

Total Time: 45 minutes mins

4.60 stars (128 ratings)

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Ingredients

• Two 9-inch pie crusts (unbaked) – see note for crumble topping option
• 6 to 8 large ripe peaches, peeled and sliced (for about 7 cups sliced peaches)
• 1 tablespoon lemon juice
• ⅓ cup (71 g) white sugar
• ⅓ cup (71 g) brown sugar
• ⅛ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• Pinch of table salt
• 4 tablespoons cornstarch OR 1/3 cup tapioca flour (see note)

Optional Crumb Topping:

• ⅔ cup (141 g) light or dark brown sugar
• ¼ teaspoon cinnamon
• 1 cup (142 g) all-purpose flour
• Pinch of salt
• 8 tablespoons (113 g) salted butter, melted

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Instructions 

• Roll out the bottom pie crust to a 12-inch circle. Gently lift and place the pie crust in a 9-inch pie plate, easing it into the bottom and up the sides (don't stretch the pie dough – doing so can cause the pie crust to shrink while baking).
• Trim the pie crust so there is a 1/2-inch overhang all around the pie. Refrigerate the pie crust while preparing the rest of the pie.
• Add the peaches to a large bowl and toss with the lemon juice.
• Add the granulated sugar, brown sugar, cinnamon, nutmeg, salt, and cornstarch or tapioca flour.
• Toss to combine until there are no dry streaks of cornstarch or tapioca flour and the ingredients are well mixed.
• Remove the pie plate from the refrigerator. Scrape the peach filling and all the juices into the pie crust.
• Preheat the oven to 400 degrees F. Place a large, rimmed baking sheet upside down on an oven rack set in the middle position and keep it in the oven while the preheating (this will help the bottom crust bake thoroughly without getting soggy).
• For a lattice top crust: roll out the remaining pie dough to a 10-inch circle. Cut the circle into 12 strips. Arrange across the top of the pie in a lattice design (see pictures in the post for a tutorial).
• Trim the lattice edges even with the bottom pie crust leaving 1/2-inch overhang around the pie.
• Fold the bottom crust over the top of the lattice crust so that the folded edge is even with the edge of the pie plate. Press lightly to seal. Crimp the edges.
• Optional: Whisk together 1 egg white + 1 tablespoon water and brush this mixture over the crust. Sprinkle with coarse sugar.
• For a crumble top crust: In a medium bowl, add the brown sugar, cinnamon, flour, and salt. Stir to combine.
• Stir in the melted butter until small clumps form and the mixture is evenly combined.
• Fold the overhanging pie crust under so it is even with the edge of the pie plate. Crimp the edges.
• Scatter the crumb topping over the top of the peach filling.
• Place the pie on a foil-lined baking sheet. Slide this baking sheet on top of the baking sheet preheating in the oven.
• Bake the pie for 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking for 30 to 40 minutes until the pie is has thick bubbles popping at the surface. Add time as needed. If the top or edges of the pie crust are burning or darkening too quickly, tent with foil for the remainder of the baking time.
• Remove the pie from the oven and let cool completely. It will continue to thicken as it cools.

Notes

Pie: I like either of these two pie crust recipes: sour cream pie crust or perfect flaky pie crust.

If using the crumb topping rather than the lattice crust, you’ll only need one 9-inch pie dough for this recipe.

Thickeners: I’ve baked this peach pie using cornstarch and tapioca flour as thickeners. I prefer using tapioca flour, personally. I like the texture, and I think it thickens this pie a little bit better.

Topping: I find that when using the crumble topping instead of the lattice top, the pie bakes up and cools with a slightly thicker filling (probably thanks to the flour in the crumble topping).

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 Slice, Calories: 555kcal, Carbohydrates: 84g, Protein: 6g, Fat: 23g, Saturated Fat: 11g, Cholesterol: 30mg, Sodium: 282mg, Fiber: 4g, Sugar: 46g

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Recipe Source: from Mel’s Kitchen Cafe (baking method adapted slightly from Cook’s Illustrated)

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