Lattice Top Peach Pie

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Time: 1 hour (20 minutes prep, 40 minutes baking)

Makes eight servings




1 2/3 Cup Flour

1/2 tsp Salt

3 Tbsp Sugar optional

1 Stick Butter

23 Tbsp Ice Water


5 cups sliced peaches, (approx 7 peaches)

3/4 cup granulated sugar

1/4 cup light brown sugar, packed

1/3 cup corn starch, can substitute for flour

1/4 teaspoon ground cinnamon



  1. Preheat the oven to 375ºF.
  2. To make the crust: Add the flour, salt, and sugar if using to a large mixing bowl. Cut the butter into small cubes and add to the mixing bowl. Use clean dry hands to rub the butter into the flour until it is about the size of a pea. Spoon in a few tablespoons of ice water and mix the pastry with a knife. Form the dough into a ball and knead for 30 seconds on a floured surface until smooth.
  3. Wrap the pastry in plastic wrap and place it in the fridge for at least 30 minutes to rest.
  4. When you are ready to roll out the pastry, remove it from the fridge and leave it for 5-10 minutes to warm up before rolling out.
  5. To make the filling: combine peaches in a bowl. In a separate bowl mix together the sugar, brown sugar, corn starch, and cinnamon. Then combine with the peaches and stir together.
  6. Spoon filling into a prepared 9-inch pie crust or place in a covered container to store for later. It will stay fresh for 3 to 5 days in the refrigerator and up to 3 months in the freezer.
  7. Place crust on top of the peaches and then bake for 40-45 minutes or until the crust is golden brown.