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Perfect Old-Fashioned Fresh Peach Lattice Pie Easy Cinnamon Sugar Crust Recipe

old-fashioned fresh peach lattice pie - featured image
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A classic fresh peach lattice pie with a cinnamon sugar crust that balances crisp and tender textures, delivering juicy, sun-kissed peaches in every bite. This easy recipe is perfect for summer gatherings and features a buttery, cinnamon-kissed crust with a rustic lattice top.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, plus extra for dusting
  • 1 tsp ground cinnamon
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup (226g) unsalted butter, chilled and cut into cubes
  • 4–6 tbsp ice water
  • 2 tbsp cinnamon sugar blend (1 tbsp cinnamon + 1 tbsp sugar) for sprinkling
  • 6–7 large fresh peaches (about 3 lbs or 1.4 kg), peeled, pitted, and sliced
  • ½ cup (100g) granulated sugar
  • ¼ cup (55g) light brown sugar, packed
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp freshly grated nutmeg (optional)
  • 1 tbsp freshly squeezed lemon juice

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour, cinnamon, sugar, and salt. Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces (about 5 minutes).
  2. Add Ice Water: Sprinkle 4 tablespoons of ice water over the mixture and gently mix with a fork. Add more water, one tablespoon at a time, until the dough starts to come together when pinched. Avoid overmixing.
  3. Form and Chill: Divide the dough into two equal disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. Prepare the Filling: Combine the sliced peaches, granulated sugar, brown sugar, cornstarch, vanilla, cinnamon, nutmeg (if using), and lemon juice in a large bowl. Toss gently and let macerate for about 15 minutes.
  5. Roll Out the Bottom Crust: On a lightly floured surface, roll one dough disk into a 12-inch circle. Transfer to a 9-inch pie dish, letting excess hang over edges. Refrigerate while rolling out the top crust.
  6. Create the Lattice Top: Roll out the second dough disk to 12 inches. Slice into ½-inch strips. Lay half the strips parallel across the pie, then weave the remaining strips perpendicular to create a lattice. Trim excess dough.
  7. Assemble the Pie: Pour peach filling into bottom crust. Place lattice strips on top and press edges to seal. Crimp edges decoratively.
  8. Add Cinnamon Sugar: Brush lattice crust lightly with milk or beaten egg. Sprinkle generously with cinnamon sugar blend.
  9. Bake: Preheat oven to 400°F (200°C). Bake pie on middle rack for 20 minutes. Reduce heat to 350°F (175°C) and bake for 35-40 minutes until crust is golden and filling bubbles.
  10. Cool: Let pie cool on a wire rack for at least 2 hours to set the filling.

Notes

Keep dough and tools cold to maintain flakiness. Macerate peaches with sugar and lemon juice for at least 15 minutes. Use cornstarch to prevent soggy filling. Brush crust with milk for a golden finish or egg wash for shinier crust. Tent edges with foil if browning too fast. Cool pie for at least 2 hours before slicing to set filling.

Nutrition

Keywords: peach pie, lattice pie, cinnamon sugar crust, fresh peach dessert, summer pie, easy peach pie, old-fashioned pie

Find it online: https://platebelle.com/perfect-old-fashioned-fresh-peach-lattice-pie-easy-cinnamon-sugar-crust-recipe/