Fresh Peach Lattice Pie

Ingredients

• 1 package (2 crusts) refrigerated pie dough (store-bought or homemade), or a double batch of homemade dough
• 6 cups peeled, sliced ripe peaches
• 2/3 cup granulated sugar
• 3 tbsp cornstarch
• 1/2 tsp cinnamon
• 1 tbsp lemon juice
• 1/4 tsp salt
• 2 tbsp butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar, for sprinkling

Method

1. Preheat oven to 400°F (204°C). Fit one crust into a 9-inch pie dish.
2. In a large bowl, gently toss the peeled, sliced ripe peaches with the sugar, thickener, spice, lemon juice, and salt until evenly coated.
3. Pour the filling into the crust and dot with the butter pieces.
4. Top with the second crust, forming a woven lattice top. Crimp the edges to seal, then brush the top with the beaten egg and sprinkle with coarse sugar.
5. Bake for 45–55 minutes, until the crust is deep golden and the filling is bubbling through the vents.
6. Cool on a wire rack at least 2 hours before slicing so the filling has time to set.

The Tale of Fresh Peach Lattice Pie

Story updated September 15, 2026

Fresh peach lattice pie shares its deeper history with peach pie in general: the fruit reached the American Southeast by way of 16th-century Spanish missionaries, spread with the help of Cherokee and other Indigenous growers, and became a defining crop of Georgia and South Carolina by the 19th century. The lattice crust itself is a much older European technique, a decorative open weave of pastry strips that lets a fruit's color and steam show through while using less dough than a full top crust; it appears in English and American pie-making going back centuries and became especially popular for juicy summer fruits like peaches and berries, since the open weave lets excess liquid evaporate rather than making the crust soggy. The combination of Southern peach orchards and this traditional lattice technique became a staple of American home baking by the early 20th century, prized as much for its appearance, the golden fruit glimpsed through a woven crust, as for its flavor.