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Overhead view of a lattice-top peach pie in a glass pie plate with a sugared golden lattice and glossy peach slices between the strips, one slice cut out and served on a small plate

Fresh Peach Pie

Fresh peach pie with a flaky all-butter lattice crust and a filling that slices cleanly, thanks to peach juice drained and reduced on the stove.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Chilling and Cooling 4 hours
Total Time 5 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Method Notes

Ingredients
  

For the all-butter double crust
  • 2 1/2 cups all-purpose flour 300 g
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter 226 g, cubed
  • 8 to 10 tbsp ice water
For the peach filling
  • 3 lb ripe peaches about 1.4 kg
  • 2/3 cup granulated sugar 130 g
  • 1 tbsp fresh lemon juice
  • 1/8 tsp salt
  • 1/4 cup all-purpose flour 30 g
  • 1 tbsp cornstarch
  • 1/4 tsp ground cinnamon
  • 1 pinch ground nutmeg
For the top
  • 1 large egg beaten
  • 1 tbsp coarse or granulated sugar

Method
 

Crust
  1. Whisk the flour, sugar and salt. Work in the cold butter until pea-sized, then add ice water a tablespoon at a time until the dough holds together. Divide into two disks, wrap and chill at least 1 hour.
Filling
  1. Blanch the peaches in boiling water for 30 to 60 seconds, transfer to ice water and slip off the skins.
  2. Pit and slice the peaches 1/2 inch thick. Toss with the sugar, lemon juice and salt and let stand 30 minutes.
  3. Drain the peaches in a colander set over a bowl. Boil the juice in a small saucepan until reduced to a thick syrup, about 1/2 cup. Cool a few minutes.
  4. Toss the peaches with the flour, cornstarch, cinnamon and nutmeg, then with the reduced syrup.
Assemble and bake
  1. Place a rimmed baking sheet on the lowest oven rack and heat the oven to 425°F (220°C).
  2. Roll one disk to 12 inches and fit it into a 9-inch glass pie plate. Roll the second disk to 12 inches and cut ten 1 1/4-inch strips; chill them if soft.
  3. Add the filling, weave the strips into a lattice, trim to 1/2 inch past the rim, fold under and crimp.
  4. Brush with egg and sprinkle with sugar. Bake on the hot sheet about 25 minutes, then lower to 375°F (190°C) and bake 30 to 40 minutes more, until deep golden and bubbling in the center. Shield the edge with foil if needed.
  5. Cool on a rack for 3 hours before slicing.

Notes

Storage: keep loosely covered at room temperature up to 2 days, then refrigerate. Rewarm slices in a 350°F (175°C) oven for about 10 minutes.
Make ahead: the dough keeps up to 2 days in the refrigerator. Peel and slice the peaches on baking day.
Substitutions: frozen sliced peaches, thawed over a colander with the juice reduced; nectarines in the same weight (peeling optional); a full top crust with 4 or 5 vents instead of the lattice.
Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.