Lattice Topped Peach Pie is the most delicious summer fruit pie recipe using fresh peaches and a buttery crust. If you are a lover of fruit pies, be sure to check out my Strawberry Rhubarb Pie recipe too.
August 24th is National Peach Pie Day! Bake this Lattice Topped Peach Pie recipe to celebrate! Or grab a slice of peach pie from your favorite pie baking establishment. Share you peach pie on social media today by using the hashtag #NationalPeachPieDay, #PeachPieDay and #RecipesForHolidays. Be sure to check out my August food holidays page so you can follow all of the food holidays for the month of August.
The History of Peach Pie:
Pies in general can be traced back 8,000 years. The first pies were savory pastries of some sort that were filled with meat, spices and other ingredients. As time, passed people tried other fillings- eventually fruit.
In 1620, colonist brought their pie recipes with them to the New World. Native Americans showed them how to bake pies with berries and other fruits.
The first printed recipe for peach pie was published sometime during the mid 1800’s. Peach pie because popular during the civil war, and it’s popularity lingered!
Peach pie, peach cobbler, peach crisp are beloved summer desserts today. The sweet flavor of syrupy, cinnamon peaches are a favorite in the world of pie. Peach pie is often topped with whipped cream or ice cream.
How to blanch peaches:
This recipe calls for peeled, sliced peaches. The easiest way to get the skin off a peach is to blanch it in hot water. Use peaches that are ripe, but not mushy. You will need about 7 medium-large peaches to get 6 cups of sliced peaches. Make an “X” in the bottom of each peach, boil it for 30 to 60 seconds, plunge it into an ice bath, and then the skin should easily peel off (depending on how ripe your peach is).
How to make peach pie:
Follow the recipe below to prepare the crust. The dough for the crust needs to chill for one hour before rolling it out. Roll out the crust and fold it over. Set it gently into the pie plate and then unfold it to cover the bottom of the pan and hang over the sides. Set the crust-lined pie plate into the refrigerator to chill.
The peaches are combined with sugar and spices and set to marinate at room temperature for one hour. Then drain the juices from the peaches. Simmer the juices in a saucepan until thickened. Then add the thickened juices back to the peaches. Transfer the peach mixture and juices to the chilled pie crust-lined pie plate.
How to make a lattice pie crust:
Roll out the dough on a lightly floured surface. Use a ruler and a pizza cutter, pastry wheel or a knife to cut 3/4-inch wide strips of dough across the dough rectangle. Weave the strips of dough into a lattice top on the pie.
Trim off the excess dough and crimp the crust along the edges to seal. Brush the top of the pie with an egg wash, and sprinkle with sugar.
It’s a good idea to put a foil-lined, rimmed baking sheet on the lower rack of the oven– just in case your pie is so juicy that it drips juices off the side of the pie plate. Bake for 20 minutes at 400 degrees F. Turn the oven temperature down to 350 degrees F and bake until the crust is golden and the juices are bubbling, about 40 to 50 minutes more.
Let the lattice topped peach pie cool to room temperature before slicing and serving.
Top individual slices with whipped cream or vanilla ice cream. Eat for dessert, but you also need to know that lattice topped peach pie is fantastic to eat for breakfast too. Enjoy!
Fun Facts About Peaches and Pie
- Pie crust was once considered as just a vessel to hold the filling for a pie (and it wasn’t meant to eat). The crust was usually thrown away after eating the filling.
- China is the largest producer of peaches in the world.
- Delaware was the country’s leading producer of peaches for part of the 19th century- shipping 6 million baskets to market in 1875. Peach pie was designated as Delaware’s official state dessert in 2009.
- California is currently the biggest producer of peaches in the United States- followed by South Carolina, Georgia and New Jersey.
- Johnston, South Carolina is the peach capital of the world.
- Mark Twain was a big fan of eating pies. His housekeeper often baked him huckleberry pies.
- 6 cups peeled and sliced peaches (see notes below)
- 1/2 cup granulated white sugar
- 1/4 cup lightly packed light brown sugar
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons cornstarch
- 2 1/2 cups all purpose flour (plus more for rolling)
- 3/4 teaspoon salt
- 1 cup unsalted butter, chilled and diced
- 6 to 9 tablespoons ice water
- 1 large egg whisked with 1 tablespoon water (for egg wash)
- 1/2 tablespoon chunky, sparkling or regular sugar
MAKE THE FILLING:
In a large bowl, stir together all ingredients for the filling until the peaches are well-coated. Cover with plastic wrap and let the peaches sit at room temperature for 1 hour.
After 1 hour, pour the peaches into a sieve placed over a bowl to drain the juices. Transfer the juices to a medium saucepan and cook over medium heat, whisking constantly, until thickened, about 2 minutes. Cool for 10 minutes and then stir into the peaches; cool completely.
MAKE THE CRUST:
Once the peaches are macerating, make the crust. Whisk together the flour and salt in a large bowl. Cut in the butter with a pastry cutter, a fork, or your hands until it forms a crumbly mixture with some pieces of butter the size of small peas. (Alternatively, you can do this in a food processor.) While mixing, drizzle in enough water so it comes together as a dough. It shouldn’t be too wet, but it should hold together when squeezed.
Divide the dough into 2 equal pieces. Roll each into a ball, flatten them into disks, and wrap each in plastic wrap. Refrigerate for 1 hour (or overnight).
ROLL AND ASSEMBLE:
Roll out 1 disk of dough on a lightly floured surface to a circle about 11 to 12 inches in diameter. Place it in a standard pie plate and refrigerate to chill.
Once the peach filling is cooled, transfer it to the chilled pie crust in the pie plate.
Roll out the remaining disk of dough on a lightly floured surface to a rectangle about 14 inches long by 10 inches wide. Use a ruler and a pizza cutter, pastry wheel or a knife to cut 3/4-inch wide strips of dough across the dough rectangle.
Weave the strips of dough into a lattice top on the pie. Trim off excess dough and crimp the crust to seal.
BAKE THE PIE:
Chill the unbaked pie for 30 minutes. Preheat the oven to 400F.
Remove the pie from the fridge. Lightly brush the top with egg wash and lightly sprinkle with golden sugar.
Place the pie on a foil-lined baking tray (to catch any juices) and bake for 20 minutes at 400F. Turn the oven temperature down to 350F and bake until the crust is golden and the juices are bubbling, about 40 to 50 minutes more.
Let the pie cool to room temperature before slicing and serving.
Peaches: Use peaches that are ripe, but not mushy. You will need about 7 medium-large peaches to get 6 cups of sliced peaches. You can either peel the peaches using a vegetable peeler, or try the blanching method. To do so, make an “X” in the bottom of each peach, boil it for 30 to 60 seconds, plunge it into an ice bath, and then the skin should easily peel off (depending on how ripe your peach is).
Rolling the dough: It can be helpful to roll out the dough between 2 pieces of parchment paper. Make sure to flour both sides of the dough first.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 489Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 84mgSodium: 280mgCarbohydrates: 64gFiber: 3gSugar: 29gProtein: 6g
Nutritional information is estimated using a nutrition calculator. It's not likely to be 100% accurate.