Desserts
A 10-inch peach pie with a lattice crust that stays golden and crisp all night is the ultimate summer dessert. The secret lies in a flaky, buttery crust and a filling that balances sweetness with just the right amount of spice.
I've perfected this recipe over years of baking, ensuring every slice delivers that perfect mix of juicy peaches and tender crust.
The filling starts with ripe peaches—fresh or canned—simmered with sugar, cornstarch, and a touch of cinnamon for warmth. The lattice crust isn't just decorative; it keeps the pie moist while allowing the filling to peek through in beautiful golden strips.
Baking at 375°F for 45-50 minutes ensures a perfectly set filling without overcooking the crust.
What makes this pie truly special is how it holds up—crust stays crisp, filling remains juicy, and the aroma fills the house long before it cools. Whether you're serving it warm with vanilla ice cream or letting it chill overnight for a refreshing treat, this pie never disappoints.
The lattice adds an elegant touch without complicating the process.
Ready to bake? This recipe delivers restaurant-quality results with a few simple techniques. Let's get started on a pie that will become your new summer tradition.
Ingredients for 10 inch peach pie
Six ripe peaches, buttery crust, and a lattice that stays golden all night—just these essentials.
| Ingredient | Amount | Notes |
|---|---|---|
| Peaches 🍑 | 6 whole | Ripe, peeled and sliced |
| All-Purpose Flour 🌾 | 3 cups | Plus 2 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | For filling, plus extra |
| Cornstarch 🌾 | ¼ cup | For thickening filling |
| Ground Cinnamon 🌿 | 1 tbsp | Plus extra for dusting |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Large Eggs 🥚 | 3 whole | Cold for crust binding |
| Ice Water 💧 | ¼ cup | For dough consistency |
| Lemon Juice 🍋 | 1 tbsp | Fresh for brightness |
| Vanilla Extract 🌸 | ½ tsp | Pure vanilla preferred |
| Heavy Cream 🥛 | ¼ cup | For brushing crust |
Peaches are the star here. Fresh is ideal—look for juicy, ripe ones at the farmers market—but canned peaches in juice (not syrup) work in a pinch. The butter? Use European-style if you can find it—higher fat content for flakier crust. I always grab mine from Whole Foods or Trader Joe's when it's on sale. For the flour, King Arthur brand is my go-to—it bakes up lighter. Keep everything cold until you're ready to roll out the dough—warm hands or counters will make it tough.
No fresh peaches? Canned peaches in juice are your best bet—drain and pat dry. Running short on butter? Lard works too for extra flakiness, though it's not vegan. The vanilla extract can be swapped for vanilla bean paste if you're feeling fancy. For the lattice, store-bought pie crust works (just cut into strips), but homemade is worth the effort. If you're making the filling ahead, add the cornstarch last minute to prevent lumps. The lemon juice keeps the peaches from browning—don't skip this part!
This pie tastes even better the next day, so bake it ahead if you can. Store leftovers in an airtight container at room temperature for 2 days, or freeze the whole pie for 3 months. To reheat, warm slices in a 350°F oven for 5-10 minutes—just until the crust is crisp again. The lattice strips can be pre-cut and stored in the freezer for 1 month before assembling. Trust me, the extra effort makes it look (and taste) restaurant-quality.
Why You'll Love This Recipe
- No-Fuss Filling: This pie’s thickener is just cornstarch and sugar—no weird ratios or guesswork. I whisk it into the peaches with butter until it’s glossy and smooth, then pour. Done. No straining, no extra steps, just that perfect balance of juicy and just-thick-enough.
- Summer in a Crust: The peaches here aren’t mushy—they’re tender with a hint of bite, thanks to the cornstarch holding their shape. That buttery, flaky crust? It’s the kind that makes you take seconds without thinking. (Yes, even on a Tuesday night.)
- Leftovers That Beg: This pie reheats beautifully—just 10 minutes in the oven with a splash of water to steam the filling. I’ve sent slices to work in thermoses, packed them for picnics, and still had people asking for more. It’s that good.
- Budget-Friendly Luxury: You’re using pantry staples—flour, sugar, butter—and a handful of peaches. No specialty ingredients, no markup. Honestly, it’s the kind of dessert that makes you feel fancy without breaking the bank. (My grocery bill agrees.)
Step-by-step instructions for 10-Inch peach pie with lattice crust
Here's how to assemble a showstopping pie with a golden lattice that stays perfect through every slice.
Prepare the Peach Filling
In a large bowl, combine the 6 whole peeled and sliced peaches, 1.5 cups granulated sugar, 0.25 cup cornstarch, 1 tablespoon ground cinnamon, 0.5 teaspoon salt, 1 tablespoon lemon juice, and 0.5 teaspoon vanilla extract. Toss gently until the sugar dissolves and the peaches are evenly coated. Let the mixture sit for 15 minutes at room temperature while you work on the crust.
This resting time allows the peaches to soften slightly and release their juices, which helps create a thick, flavorful filling. Don't skip this step—it makes all the difference in texture. The lemon juice brightens the peaches while preventing browning, and the cornstarch ensures a perfect thick consistency without being gluey.
Make the Pie Crust Dough
In a large mixing bowl, combine the 3 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add the 3 cold large eggs and 0.25 cup ice water, mixing just until the dough comes together.
I always handle cold dough for a flakier crust. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. This chilling step is crucial—it prevents the crust from shrinking during baking and makes rolling much easier. If you're in a hurry, you can chill for 30 minutes, but I recommend the full hour for best results.
Roll and Assemble the Crust
Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle (about 1/8-inch thick). Gently transfer it to a 10-inch pie dish, pressing lightly to shape it to the bottom and sides. Trim any excess dough hanging over the edge.
Roll out the second dough disc for the lattice top. Using a sharp knife or pizza cutter, make 1-inch wide strips (about 1/8-inch thick). Arrange 4 strips horizontally across the pie, leaving a 1/2-inch gap between each. Fold every other strip up, then fold the remaining strips down to create the classic lattice pattern. Brush the lattice with 0.25 cup heavy cream for a golden finish.
Fill and Bake to Perfection
Pour the peach filling into the crust-lined pie dish, mounding it slightly in the center. Dot the top with any remaining butter pieces if desired. Place the lattice-topped pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling.
Here's the thing—your oven might run hot, so start checking at the 40-minute mark. The filling should be thickened but still slightly jiggly in the center. If the lattice starts browning too quickly, loosely cover it with aluminum foil. For that perfect golden finish, I like to broil for 1-2 minutes at the very end, watching closely to avoid burning.
Cool and Serve with Confidence
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set completely and prevents a runny mess. While cooling, brush the lattice with a little more heavy cream if needed for extra shine.
When ready to serve, slice through the lattice strips rather than cutting them. The pie will hold its shape beautifully, with a crisp lattice top and juicy peach filling. Each slice should have that perfect balance of tender peaches, spiced filling, and flaky crust. Serve warm with vanilla ice cream for the ultimate experience!
Pro Tips For Making 10 Inch Peach Pie
- Preheat That Oven High: I learned this the hard way—peach pies need a screaming-hot oven (425°F) at first to get that deep golden crust before you lower it to 350°F. If you ease into it, the butter in the crust will melt too slowly, and you’ll end up with a pale, soggy bottom. Trust me, the first 15 minutes at max heat make all the difference.
- Pit Those Peaches Fast: Skip the knife-and-fork method unless you enjoy peach pits in your pie. Use a small paring knife to slice a shallow "X" on the bottom of each peach, then plunge it into boiling water for 30 seconds—it softens the flesh so the pit slides out like butter. (Yes, even if you’re impatient like me.)
- Vent the Top Crust: That lattice pattern looks fancy, but if you’re not up for it, cut 4-5 slits in the top crust before baking—just enough to let steam escape. No slits? The pie will puff up like a balloon and crack under pressure. I’ve seen it happen. (Your future self will thank you.)
- Chill the Dough: Roll out the pie dough on a floured surface, then wrap it tightly and stash it in the fridge for at least 30 minutes. Cold dough shrinks less when it hits the oven, so your crust won’t buckle or look like a sad deflated balloon. Sounds weird, but it works—my grandmother swore by this, and she was right.
Make-ahead tips for leftovers
Prep Ahead Like a Pro
Make the peach filling up to 2 days ahead and store it in an airtight container in the fridge. The flavors deepen overnight, and the cornstarch thickens just right. I like to prep mine the night before—just reheat gently before pouring into the crust. 💫
Crust Prep Shortcut
Roll out and shape both crust discs the day before, wrap tightly in plastic, and refrigerate. This saves time on baking day, and the chilled dough rolls out perfectly. For extra flakiness, freeze the rolled crusts for 30 minutes before transferring to the pie dish—it prevents shrinking during baking.
Lattice Assembly Hack
Cut the lattice strips before assembling the pie and store them in the freezer for up to 1 month. When ready to bake, simply arrange them on top of the filled pie—no last-minute stress.
Brush with heavy cream right before baking for that golden finish. I keep pre-cut strips in a ziplock bag with parchment paper to prevent sticking.
Full Pie Freezing
Assemble the pie completely, bake until the crust is golden, then cool. Wrap tightly in plastic wrap followed by aluminum foil, and freeze for up to 3 months.
Thaw overnight in the fridge before serving. The filling stays juicy, and the crust remains crisp—just reheat at 350°F for 15 minutes if desired.
Peach Prep Shortcut
Skip peeling peaches by blanching them in boiling water for 30 seconds, then shocking in ice water. The skins slip off easily. For canned peaches, drain and pat very dry—excess moisture makes the filling watery. I always use San Marzano canned peaches for their sweetness and texture.
Make-Ahead Serving
After baking, let the pie cool completely, then slice and freeze individual portions in airtight containers for up to 2 months. Reheat slices in a 350°F oven for 5-7 minutes until warm. This is perfect for potlucks or quick desserts—just grab and go! 🍑
Nutrition facts
Frequently asked questions
Can I substitute canned peaches for fresh in this recipe?
Use 4 cups canned peaches in juice (not syrup) instead of fresh. Drain and pat them very dry to prevent a watery filling. The recipe still works beautifully—just add 1 extra tablespoon cornstarch to thicken the filling properly. San Marzano peaches are my top pick for their natural sweetness and texture.
How do I prevent the lattice from burning before the filling is done?
If the lattice browns too quickly, loosely cover it with aluminum foil after 30 minutes of baking. For extra insurance, brush the strips with heavy cream right before baking—the sugar in the cream caramelizes for a golden finish while protecting the dough. Always check the filling's doneness first (it should jiggle slightly in the center).
Can I make this pie ahead of time?
Yes! Bake the pie completely, then cool it 2 hours before storing. Wrap tightly in plastic wrap and refrigerate for up to 3 days, or freeze for 3 months. Thaw overnight in the fridge before serving. The flavors actually improve with time, and the crust stays crisp when reheated briefly at 350°F for 10 minutes.
What's the best way to slice a lattice pie?
Cut through the lattice strips rather than along them to maintain the design. Use a sharp knife and angle it slightly to create clean slices. For extra presentation, dust with powdered sugar or serve with vanilla ice cream. Each slice should show off the golden lattice and juicy peach filling perfectly.
Why did my crust turn out soggy?
Soggy crust usually means the filling wasn't thickened enough or the pie didn't cool properly. Next time, ensure your cornstarch mixture is fully dissolved and simmered until thick. Also, cool the pie completely (at least 2 hours) before slicing—this lets the filling set and prevents excess moisture from seeping into the crust.