Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Classic Peach Pie | A flaky lattice crust topping sweet and juicy peach filling

Classic Peach Pie

5 from 1 reviews

A classic peach pie recipe with fresh peaches and a touch of warm spices!



  1. Mix sliced peaches with sugar, lemon juice, tapioca, vanilla, cinnamon, nutmeg and salt. Set aside.
  2. 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.
  3. 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.
  4. Chill for 30 minutes. Preheat oven to 450º.
  5. 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.
  6. Cool pie on rack. Serve with vanilla ice cream, if desired.


Recipe adapted from Food Network Magazine.