Classic Peach Pie with Lattice Crust 

This classic peach pie features a flaky, all-butter crust encasing a sweet, juicy filling made from ripe, in-season peaches. The lattice top not only adds a rustic charm but also allows the aromatic filling to bubble enticingly through, signaling a perfectly baked dessert. Ideal for summer gatherings or as a comforting treat, this pie balances sweetness with a hint of spice, making each slice a delightful experience. Serve it warm with a scoop of vanilla ice cream for an extra indulgence. 

Ingredients

For the Pie Crust:

• 1 recipe of all-butter pie dough (yields 2 disks)
  
  

For the Peach Filling:

• 2½ pounds ripe peaches (approximately 7–8 peaches)
  
  

• 1 tablespoon lemon juice
  
  

• ½ cup granulated sugar
  
  

• ⅓ cup all-purpose flour (or 3 tablespoons cornstarch or potato starch)
  
  

• ½ teaspoon vanilla extract
  
  

• ¼ teaspoon ground nutmeg
  
  

• ⅛ teaspoon salt
  
  

For the Lattice Crust:

• 1 egg, beaten
  
  

• 1 tablespoon water
  
  

• Coarse sugar, for sprinkling
  
  

Directions

1. Prepare the Crust:
   
   

   • Roll out one disk of chilled pie dough on a floured surface to fit a 9-inch pie plate.
     
     

   • Transfer the dough to the pie plate, pressing gently to fit, and trim any excess.
     
     

   • Roll out the second disk and cut into 1-inch strips for the lattice top.
     
     

   • Refrigerate both the pie shell and strips while preparing the filling.
     
     

2. Prepare the Peach Filling:
   
   

   • Blanch the peaches by placing them in boiling water for 1 minute, then transferring them to an ice bath.
     
     

   • Peel, pit, and slice the peaches into ½-inch thick slices.
     
     

   • In a large bowl, toss the sliced peaches with lemon juice and vanilla extract.
     
     

   • In a separate bowl, mix the sugar, flour, nutmeg, and salt.
     
     

   • Add the dry mixture to the peaches and stir gently to combine.
     
     

3. Assemble the Pie:
   
   

   • Preheat the oven to 425°F (220°C).
     
     

   • Pour the peach filling into the prepared pie shell.
     
     

   • Arrange the dough strips over the filling in a lattice pattern.
     
     

   • Trim any excess dough and crimp the edges to seal.
     
     

   • Brush the lattice top with the beaten egg mixed with water.
     
     

   • Sprinkle coarse sugar over the top.
     
     

4. Bake the Pie:
   
   

   • Place the pie on the center rack of the oven and bake for 20 minutes.
     
     

   • Reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes, or until the crust is golden and the filling is bubbling.
     
     

   • If the crust browns too quickly, cover the edges with foil.
     
     

5. Cool and Serve:
   
   

   • Allow the pie to cool for at least 2 hours before slicing to let the filling set.
     
     

   • Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
     
     

Nutrition (per serving)

• Calories: Approximately 400 kcal
  
  

• Carbohydrates: 60 g
  
  

• Protein: 3 g
  
  

• Fat: 18 g
  
  

• Saturated Fat: 8 g
  
  

• Cholesterol: 40 mg
  
  

• Sodium: 150 mg
  
  

• Potassium: 200 mg
  
  

• Fiber: 2 g
  
  

• Sugar: 35 g