Homemade Peach Pie With Lattice Crust (Summer Favorite!)

Nothing says summer quite like a slice of warm homemade peach pie with lattice crust fresh from the oven. I'm talking juicy, golden-baked perfection that makes your whole house smell like a peach orchard. This is genuinely my family's favorite dessert, and honestly, once you make it, you'll understand why everyone keeps asking for seconds.

I remember last June, Emily was home from school and we decided to hit up the farmer's market for fresh peaches. Those fuzzy little gems were calling our names, and I couldn't resist. We came home with way more than we needed (not that I'm complaining), so I had to get creative. That's when I pulled out my trusty pie recipe and got to work. The moment that peach pie hit the table, Emily's face just lit up. She said it was "the best thing ever," and that coming from a teenager? That's high praise!

This recipe has been a game-changer for summer gatherings, and I'm so excited to share exactly how I make it so perfect every time.

Jump to:

• Why You'll Love This Peach Pie
• Ingredients For Peach Pie
• How To Make Peach Pie
• Storage And Reheating Tips
• Peach Pie Tips And Variations
• Peach Pie FAQs
• Recipes You May Like
• Final Thoughts
• Easy Peach Pie

Why You'll Love This Peach Pie

Honestly, where do I even start? Here's what makes this homemade peach pie such a winner at my house:

• Uses fresh peaches at peak ripeness for naturally sweet, juicy filling
• That gorgeous lattice crust looks fancy but is way easier than you'd think
• Ready in under 2 hours from start to table
• Works perfectly with frozen peaches if fresh ones aren't available
• Tastes amazing warm, room temperature, or even chilled
• Simple ingredient list—nothing fancy or hard to find
• Makes your kitchen smell absolutely incredible while it bakes

Ingredients For Peach Pie

For the filling:

• 10 fresh peaches (about 5 pounds), pitted and sliced
• 1 cup white sugar
• ⅓ cup all-purpose flour
• ¼ cup butter, softened

For assembly:

• 1 (14.1 ounce) package double-crust pie crust, thawed
• 1 egg wash for glazing (optional but recommended)

Pro tip: If you're using frozen peaches for pie, make sure to thaw them completely and drain off excess liquid before mixing with the sugar and flour. This prevents that watery filling issue we'll talk about later.

How To Make Peach Pie

Preparing Your Peaches

1. Wash your fresh peaches under cool water and pat dry
2. To pit them easily, cut each peach in half along the seam and gently twist the two halves apart
3. Remove the pit and slice each half into thin wedges
4. Place sliced peaches in a large bowl and set aside

If using canned peaches in pie, drain the syrup thoroughly and skip the fresh peach prep.

Making The Filling

1. In a small bowl, mix together 1 cup white sugar and ⅓ cup all-purpose flour
2. Add ¼ cup softened butter to the mixture
3. Pour this blend over your sliced peaches and gently toss until all peach slices are coated

Here's the secret: Let this sit for 15-30 minutes. This allows the peach pie filling to develop and release some juice. You'll notice liquid pooling at the bottom of the bowl.

4. Drain off about half of the accumulated liquid (this is key to preventing a runny peach pie filling)
5. If your filling looks especially wet, add 1-2 tablespoons of cornstarch to the mixture and stir gently

Assembling Your Pie

1. Preheat your oven to 375°F
2. Place one pie crust in a 9-inch pie dish
3. Pour the peach mixture into the crust, mounding it slightly in the center
4. Top with the second pie crust
5. Trim excess dough and crimp the edges with a fork or your fingers

Creating The Lattice Pattern

1. If you want that picture-perfect lattice crust, cut the top crust into ½-inch strips before placing it on top
2. Lay half the strips diagonally across the pie in one direction
3. Fold back every other strip and lay a perpendicular strip across
4. Unfold and repeat until you've created that classic crisscross pattern
5. Trim and crimp the edges where the lattice meets the crust

Don't worry if your lattice isn't perfectly symmetrical—mine never is! Honestly, the slight imperfections make it look more homemade and real.

Baking Your Peach Pie

1. Brush the crust with egg wash if using (this gives it that gorgeous golden shine)
2. Place pie on a baking sheet to catch any drips
3. Bake for 45-55 minutes at 375°F
4. The crust should be golden brown and the filling should bubble slightly at the edges
5. If the edges brown too quickly, tent pie with foil for the remaining baking time

When is peach pie done? You'll know it's ready when you see those gorgeous bubbles coming up through the lattice and the crust looks perfectly golden. Don't be scared of a little bubbling—that's exactly what you want to see!

6. Remove from oven and let cool for at least 20-30 minutes before slicing

This cooling time is crucial because it allows the filling to set slightly and makes serving much easier.

Storage And Reheating Tips

Your peach pie will stay fresh for several days with proper storage:

• Room temperature storage: Keep covered loosely with foil for up to 2 days. I love serving it at room temperature on a summer afternoon!
• Refrigerator: Store covered for up to 5 days if you want to extend its life
• Freezer: Wrap baked pie tightly in plastic wrap and foil, then freeze for up to 3 months
• Reheating: Warm gently in a 300°F oven for about 15 minutes to refresh it

Pro tip: The flavors actually deepen and mellow out after a day, so sometimes day-two pie tastes even better than fresh!

Peach Pie Tips And Variations

I've been making this easy peach pie for years, and here are my best tricks:

• Preventing soggy crust: Make sure to drain that excess liquid from your peaches. A soggy pie crust is the #1 complaint I hear, and it's totally preventable
• Using frozen peaches: Thawed peaches pie works just as well as fresh. Just make sure they're completely thawed and drained
• Preventing watery filling: If your peach pie filling looks too wet, that cornstarch trick really works. It thickens everything up without changing the flavor
• Make-ahead tip: You can assemble peach pie a few hours ahead and keep it in the fridge before baking. Some people even say can you make peach pie the day before? Yes! Bake it the day before and store it covered at room temperature
• Spice it up: Try adding ½ teaspoon of cinnamon or nutmeg to the filling mixture for extra warmth
• Custard option: Some folks like to pour a light vanilla custard over the filling before adding the top crust

Quick question: Have you ever tried adding a splash of vanilla extract to your peach filling? It really brings out the peach flavor!

Peach Pie FAQs

Can I use canned or frozen peaches instead of fresh ones?

Absolutely! Frozen peaches for pie work wonderfully—just thaw them completely and drain off excess liquid before mixing with the sugar and flour mixture. Canned peaches in pie are also an option, but they tend to be softer. Drain the syrup completely and reduce the added sugar amount slightly to avoid a soupy filling. Fresh is always ideal for texture, but these alternatives won't let you down.

How do I know when the peach pie is done baking?

You're looking for a golden brown pie crust and slight bubbling at the edges of the filling. If you see the crust browning too quickly before the filling is done, tent pie with foil for the remaining baking time. The whole baking process usually takes 45-55 minutes at 375°F. The filling should be bubbly—that's your signal that everything is cooked through properly.

Can I make this peach pie ahead of time?

Yes! You can make ahead peach pie by assembling it a few hours before baking and storing it in the refrigerator. Or bake it the day before and store it covered at room temperature. So the answer to "can you make peach pie the day before?" is definitely yes. Just reheat gently if you want it warm when serving, or serve it at room temperature for that classic summery feel.

Why is my peach pie filling runny or watery?

Fresh peaches release juice during baking, which is totally normal. To prevent watery pie filling, toss your sliced peaches with the flour and sugar mixture 15-30 minutes ahead, then drain the excess liquid that pools at the bottom. You can also add 1-2 tablespoons of cornstarch to absorb extra moisture. This is the best way to prevent runny peach pie filling and keep that crust from getting soggy pie crust issues.

Recipes You May Like

Once you master this homemade peach pie with lattice crust, you might want to try some other amazing desserts:

• Gluten-Free Apple Pie - Another fruit-filled favorite that uses the same techniques
• Small-Batch Chocolate Chip Cookies - Perfect alongside a slice of pie
• Fudgy S'mores Brownies - When you want chocolate instead of fruit

Final Thoughts

There's honestly nothing quite like homemade dessert that tastes like summer. This homemade peach pie has been my go-to for years, and I love how simple it is to pull together. Whether you're using fresh vs frozen peaches, dealing with questions about peach pie baking time, or worried about getting the perfect golden brown crust, I promise this recipe will deliver every single time.

The lattice crust might look intimidating, but once you try it, you'll see it's actually pretty fun to create. And that moment when someone takes their first bite and their eyes light up? That's why I keep making this recipe over and over again.

Give this easy peach pie a try this summer. Your family will be asking for it all season long!

Happy baking!