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Perfect Fresh Peach Pie Recipe with Buttery Lattice Crust and Vanilla

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A classic fresh peach pie featuring a flaky buttery lattice crust and a subtly spiced vanilla peach filling. Perfect for summer gatherings, this pie balances juicy peaches with a crisp crust and a hint of warmth from cinnamon and vanilla.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (312 g)
  • 1 cup unsalted butter, cold and cubed (226 g)
  • 1 tbsp granulated sugar (for crust)
  • 1/2 tsp salt
  • 5–7 tbsp ice water
  • 6–7 medium fresh ripe peaches, peeled and sliced (about 3 lbs / 1.36 kg)
  • 3/4 cup granulated sugar (150 g)
  • 1/4 cup packed brown sugar (50 g)
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 3 tbsp cornstarch
  • 2 tbsp lemon juice
  • 1 egg (beaten with 1 tbsp water) for egg wash
  • Coarse sugar or turbinado sugar (optional, for sprinkling on crust)

Instructions

  1. In a large bowl, mix the all-purpose flour, granulated sugar, and salt.
  2. Add the cold, cubed butter. Cut the butter into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.
  3. Gradually add 5 tablespoons of ice water, mixing gently until the dough just starts to come together. Add more water, a teaspoon at a time, if needed. Avoid overworking the dough.
  4. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  5. Peel and slice the peaches. In a large bowl, toss peaches with granulated sugar, brown sugar, vanilla extract, cinnamon, cornstarch, and lemon juice. Let macerate for about 15 minutes.
  6. Roll out one dough disc on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, letting edges hang over slightly.
  7. Pour the peach filling evenly into the crust.
  8. Roll out the second dough disc into a similar circle. Cut into 1-inch strips. Weave strips over the filling to create a lattice top.
  9. Trim edges to match bottom crust and crimp edges to seal.
  10. Brush the lattice and edges with egg wash. Sprinkle coarse sugar on top if desired.
  11. Place pie on a baking sheet and bake at 400°F (200°C) for 20 minutes.
  12. Reduce oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if they brown too quickly.
  13. Cool pie on a wire rack for at least 2 hours before slicing to allow filling to set.

Notes

Keep all ingredients and tools cold to ensure a flaky crust. Avoid overworking the dough to prevent toughness. Let the pie cool completely before slicing to avoid runny filling. Use foil strips to protect crust edges from burning. For gluten-free or vegan adaptations, substitute flours and fats accordingly. Frozen peaches can be used if thawed and drained well, with extra cornstarch added if needed.

Nutrition

Keywords: peach pie, fresh peach pie, lattice crust, vanilla peach pie, summer dessert, homemade pie, buttery crust

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