Peach Lattice Pie

Everything is peachy with this beautiful pie! It’s perfect for picnics, the Fourth of July or anytime you have millions of peaches. The just-sweet-enough filling and buttery, flaky crust pairs perfectly with vanilla ice cream and a warm summer night.

Prep45 min
Total Time1 hr 30 min
Skill LevelBeginner

Amount8 servings

Ingredients & Tools
Instructions

Ingredients

3/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
Pinch Nutmeg
5 cups firm peeled and 1/4 in. thick sliced peaches (about 2-1/4 pounds)
1 teaspoon lemon juice
1 box (14 oz.) refrigerated pie crusts or 1 recipe
1 egg
2 tablespoons butter, cut into small pieces

Supplies
Measuring Spoon
Small Cookie Pan
9 inch pie pan

Instructions

Click to mark complete

Preheat oven to 425°F. Prepare cookie sheet with aluminum foil or parchment paper.
In a large bowl, stir together sugar, flour, cinnamon and nutmeg until well combined. Add peach slices and lemon juice and stir until peaches are evenly coated.
Gently unroll pie crust and press into bottom and up sides of 9 in. pie pan. Pour peach mixture into crust. Scatter pieces of butter over top. On a lightly floured surface, gently unroll second pie crust. Cut dough into 3/4 in. strips. Place strips horizontally, then vertically, across the top of the pie, trimming so that each strip comes to the edge of the pie. Fold bottom crust over strips and pinch to seal.
Beat egg with 2 tablespoons water until well combined. Brush over strips and edges of pie. Place pie on prepared cookie sheet and bake 40-45 minutes or until crust is golden brown and filling is bubbly. If crust begins to brown too quickly, cover with aluminum foil. Cool in pan on a cooling grid before serving.