Sweet, juicy Georgia peaches have hit our nearby produce stand, so to appease the masses, I whipped up a Classic Peach Pie with a Lattice Crust.
This Lattice Topped Peach Pie is a showstopper along with being absolutely delicious! It’s the perfect dessert when fresh peaches are in season.
Classic Peach Pie: A Summer Tradition
Though I continue to struggle with the perfect pie crust, this one comes darned close. As Bill told me when we were newlyweds, “Practice, practice, practice.” I caught on to his subliminal message: please make a lot of pies. Well, I soon learned he wasn’t a fan of coconut cream pie, pecan pie and a few more filled with other “funny stuff” like rhubarb or cherries. Cherry is for KoolAid only. Nuts are for the nutty. This Lattice Topped Peach Pie is more his style.
Yup, I married Mr. Pickypants. After a few decades of marriage, I had all his food idiosyncrasies down pat. There was a container leaf lard* in the freezer, and that mixed with butter makes the flakiest, exquisite crust. And with ripe Georgia peaches at my disposal, it was time for my first peach dessert of the season. So glad that peaches have made it to the local farmstands. Crisps and cobblers will come. Let me tell you, Bill was thrilled after his first bite of this classic peach pie.
How to Make a Lattice Crust
I love weaving a lattice crust over a fruit pie. Each little space reveals the fruit and bubbled up juices and it’s actually easier, for me than topping a pie with a solid top crust. This recipe for a lattice topped peach pie is the perfect chance for you to experiment! Practice makes perfect and at my house, nobody cares what a dessert looks like as long as it’s tasty.
I’m pretty adept at tearing those or slashing unattractive steam vents. There are those who don’t bother with the actual plaiting process, but I like the presentation created by going over and under with each strip of dough. The crust makes this lattice topped peach pie a special dessert!
- To make a lattice crust, first roll out a round of pastry dough as if you were going to make a traditional, solid top crust.
- Next, cut the round into strips, about 1/2-3/4-inch wide.
- Place half of the strips across the top of the filling in one direction using the shorter strips towards the edges and the longer strips towards the middle.
- Next, comes the tricky part. Fold up every other strip over itself so that those strips are half as long as the rest.
- Take one of the longer remaining strips and place it perpendicular to the other strips down the middle of the pie.
- Then you fold back the strips. See how these strips are now woven?
- Repeat the folding back with the strips that were not folded back with the first round. Focus on just one side of the pie for now.
- Add another strip of crust next to the one that was just woven. Make sure to leave the same amount of space between your strips as is between those laid out initially.
- Repeat until half of the pie is covered with a woven crust, then repeat on the other side.
- Be mindful of how many strips you have and space accordingly.
I’ve referenced Elise Bauer’s tutorial on Simply Recipes before, so pop over to her blog if you’re interested in giving it a try. She has photos if you need visual guidance.
Of course, you’re welcome to use a traditional solid pastry top, and even a store-bought crust if you prefer. I hope you’ll take advantage of the glorious fresh peaches available and treat someone you love to a tasty classic peach pie.
How Do You Pick a Good Peach?
First, use your eyes. There should not be any green tinge to the skin, wrinkled skin or bruises. Green peaches were picked too early and will not ripen.
The darker skin on a peach is the “blush” where it’s been sun-kissed. The lighter areas will be yellow or white depending on the variety of peach. These lighter areas, which are most visible around the stem end, are where you don’t want to see any green.
Next, pick up a few. They should be heavy for their size and not baseball hard. A ripe peach should be soft and have some give when gently squeezed it in the palm of your hand. Do not press with your finger as you could bruise the peach.
Most importantly, peaches should also smell like a peach, exactly how you want it to taste. Some have less of an aroma than others. No smell at all could mean they were picked too soon and may never ripen.
More Amazing Summer Sweets Recipes:
- Raspberry Rhubarb Sweet Rolls by Grumpy’s Honeybunch
- Best Summer Dessert Recipes – a round-up of fabulous summer treats from some of my favorite bloggers
- Blueberry Peach Custard Pie – I made this pie in my basement when our kitchen was being remodeled. Definitely an easy pie recipe!
- Rustic Berry Turnovers – if you need built-in portion control, turnovers are perfect for your menu
- Easy Rhubarb Crisp – I grew up with a rhubarb patch in our yard and can never resist an easy rhubarb dessert
- Strawberry Shortcake with White Chocolate Whipped Cream – a classic recipe with a delicious twist!
- Cheesecake Stuffed Strawberries – a fun two-bite dessert!
- Cheesecake Ice Cream with Strawberry Sauce – a yummy summer treat
- Strawberry Pie Dessert – with a shortbread crust, cheesecake layer, and fresh strawberries, this is one of my most frequently made desserts!
- Lattice Topped Raspberry Pie – one of my favorite pies!
- More Dessert Recipes
*Those in the Indianapolis area can purchase leaf lard at Moody’s Butcher Shops. The lard you find in grocery stores these days is not the same quality as what your grandmother used.
- Pastry for a double crust pie
- 2 1/2 pounds peaches, peeled and sliced
- 3/4-1 cup light brown sugar (depending on sweetness of your peaches)
- Juice of 1/2 lemon
- 2 tablespoons quick-cooking tapioca
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- A few grates of fresh nutmeg or 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons butter (I forget the butter half the time and consider it optional)
- Mix sliced peaches with sugar, lemon juice, tapioca, vanilla, cinnamon, nutmeg and salt. Set aside.
- Roll one piece of pastry crust into a 12 inch, ⅛ inch thick circle on a lightly floured surface (refrigerate the other disk). Fit dough into a 9-inch pie plate, letting it hang over the edge. Fill with peach mixture and dot with butter.
- Roll out the other piece of dough and place over the filling (or cut into strips and weave a lattice crust); press the crust edges together and trim, leaving a one-inch overhang. Flute edges to seal. Using a knife and make a few air vents in the top crust.
- Chill for 30 minutes. Preheat oven to 450º.
- Reduce the oven to 375º. Place pie on foil-lined baking sheet. Bake the pie for 30 minutes. Brush the crust with heavy cream and sprinkle with sugar. Bake another 30 minutes or till filling in the center looks bubbly.
- Cool pie on rack. Serve with vanilla ice cream, if desired.
Recipe adapted from Food Network Magazine.
Serving Size:1 slice
Amount Per Serving: Calories: 289 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 25mg Sodium: 203mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 3g Sugar: 37g Sugar Alcohols: 0g Protein: 3g